Next, I beat the cream cheese until smooth, scraping the bowl often so there are no hidden lumps. Then I add the sugar and continue beating until the mixture looks silky. Eggs go in one at a time—mixing well after each one—followed by vanilla, sour cream, and flour. The batter becomes thick, pale, and creamy. Pouring it onto the cooled crust is always satisfying; it spreads like velvet. After smoothing the top, I bake it until the edges are set and the center jiggles just slightly.
Once the cheesecake cools completely (and I really mean completely), it’s time for the caramel layer. I whisk the caramel with a splash of heavy cream to loosen it slightly, and then pour it over the cheesecake. Watching that golden caramel flow across the surface is my favorite part. I tilt the pan gently so the caramel spreads evenly, then place the pan briefly in the fridge while working on the chocolate ganache.
To make the ganache, I heat the heavy cream until it just begins to steam—not boiling—then pour it over the chocolate chips in a bowl. After letting it sit for a minute, I stir slowly until it transforms into a smooth, glossy river of chocolate. Pouring the warm ganache over the chilled caramel creates the final luxurious layer. I spread it out gently and sprinkle flaky sea salt on top for a perfect sweet-salty contrast. The bars chill for several hours before cutting, and trust me, the wait is worth every second.
Pro Tips for Best Results
I tested this recipe three different ways—cooling the cheesecake layer at room temperature, chilling it briefly, and chilling it fully overnight. The version that slices cleanest and holds its layers beautifully is when the cheesecake is completely cold before adding caramel. Warm cheesecake causes the caramel to sink unevenly.
Another trick I learned the hard way is to avoid overbaking the cheesecake. The first time I made these bars, I baked the cheesecake until it was completely firm, thinking that meant it was done. But it ended up dense and slightly rubbery. The best texture comes from baking until the center still has a gentle wiggle—residual heat finishes the job.
When making ganache, never boil the cream. If the cream gets too hot, it can cause the chocolate to seize or become grainy. I heat the cream just until small bubbles form around the edges. This gentle heat melts the chocolate perfectly into a silky consistency.
Finally, refrigerate the bars for at least 4 hours (overnight is even better) before slicing. A warm knife dipped in hot water and wiped clean between cuts creates perfect, smooth edges that showcase all those gorgeous layers.
Common Mistakes to Avoid
I made this mistake the first time—pouring warm caramel over warm cheesecake. The result was a messy, blended layer that lacked definition. To avoid this, always cool or chill the cheesecake layer thoroughly before moving on.
Another common error is not lining the baking pan. I once skipped the parchment paper and had to practically chisel the bars out of the pan. Parchment not only prevents sticking but also allows you to lift and slice the bars neatly.(See the next page below to continue…)