Next, in another bowl, beat the cream cheese until it’s nice and smooth—this step is crucial because nobody wants a lumpy cheesecake! Gradually add in the sugar, followed by the eggs, and mix until it’s completely combined. Then, stir in the vanilla extract. Pour this rich filling over your graham cracker crust, smoothing the top with a spatula. Bake it in the oven for about 30 to 35 minutes, or until the edges look set but the center still has a slight jiggle.
Once it’s baked, remove the cheesecake bars from the oven and allow them to cool to room temperature. As it cools, the delicious aroma wafts through the kitchen, making it hard to resist sneaking a taste! After cooling, drizzle the gooey caramel sauce on top and sprinkle a little sea salt to elevate the flavors even further. Once the caramel has slightly set, refrigerate the bars for at least four hours, or overnight if you can wait that long. The waiting game is the hardest part!
When you’re ready to serve, lift the bars out of the pan using the parchment paper and cut them into neat squares. I love cutting mine into small squares to make them feel even more indulgent and perfect for sharing! Your family and friends will be in awe of this beautiful dessert, so grab a plate and enjoy every creamy, caramel-infused bite.
Pro Tips for Best Results
First, I highly recommend using room temperature cream cheese when making the filling. This ensures a smooth, lump-free batter. I tested this three ways—cold, room temp, and even slightly warm—and the room temperature option won every time!
For a flawless crust, be sure to press it firmly and evenly into the bottom of the pan. If you’re ever in doubt, you can even use the bottom of a measuring cup to make sure you get it just right. It’s these little details that help to create that mouthwatering texture we’re after!
Lastly, don’t skip the salt on top! It might seem strange paired with caramel, but trust me, it makes a world of difference by balancing out the sweetness. Each bite is even more addictive with that tiny pinch of sea salt.
Common Mistakes to Avoid
One common mistake I made when I first started baking cheesecake bars was overmixing the batter. It’s critical to mix just until everything is combined. Overmixing can introduce air into the batter, resulting in cracks when it cools. When I learned to mix gently, my cheesecakes became beautifully smooth and crack-free. (See the next page below to continue…)