Caramel Cheesecake Bars

Try our caramel cheesecake bars, and we guarantee you won’t regret taking a bite out of the shortbread crust, creamy cheesecake filling, and caramel topping that make this treat amazing.

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Luscious and decadent, these caramel cheesecake bars are definitely a treat you’ll want to sink your teeth into. A buttery pecan shortbread cookie crust creates the first layer of this indulgent treat, followed by a delightfully creamy cheesecake and finished off with a luxurious dulce de leche topping.

Caramel Cheesecake Bars Ingredients

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Just imagine a creamy layer of cheesecake on top of a crunchy and buttery crust.

Add to that the sweet flavor and gooey texture of caramel, and you’ve got a dessert that’s a real winner.

The combination of tangy and sweet notes in each bite is simply irresistible.

You’ll need:

For The Crust:

• 3 cups of pecan shortbread cookie crumbs (24 cookies from a 13-ounce package)
• 2 tablespoons of granulated sugar
• ½ cup of salted butter, melted

For The Cheesecake Layer:

• 16 ounces of cream cheese, softened to room temperature
• ⅔ cup of granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon of vanilla extract
• ⅓ cup of sour cream 

For The Caramel Topping:

• 13.4-ounce can of dulce de leche caramel
• 3 tablespoons of heavy cream

Substitutions And Additions

CARAMEL: If you have a favorite homemade caramel sauce, you can certainly use it in this simple recipe instead of the canned dulce de leche. You will need to thicken the homemade sauce with a flour or cornstarch slurry unless you want a thinner caramel sauce for your caramel cheesecake bars.

CRUST: I love the combination of pecan shortbread cookies (also known as Pecan Sandies) with the flavor of caramel. You can always substitute with a buttery graham cracker crust for this great recipe if you do not want the added nuts in your crust.

How To Make This Caramel Cheesecake Bars Recipe

After you make the shortbread crust, you will make the creamy cheesecake filling before topping everything with the gooey, decadent caramel.

STEP ONE: Preheat the oven to 350°F. Line a 9 x 9-inch pan with parchment paper. Be sure you have enough parchment paper hanging over the sides of the pan to lift the caramel cheesecake bars out of the pan once cooled.

STEP TWO: You will make the crust by stirring together, in a medium bowl, the pecan shortbread cookie crumbs, granulated sugar, and melted butter.

STEP THREE: Press the crust mixture into an even layer in the prepared pan. Be sure that you pack it in as tightly as possible. Set aside.

STEP FOUR: In a large bowl with a handheld electric mixer on medium speed, beat the softened cream cheese for 1 to 2 minutes or until smooth and fluffy.

STEP FIVE: Add the granulated sugar to the cream cheese and beat for an additional 30 seconds to combine.

STEP SIX: Add the eggs and vanilla extract and mix just until fully incorporated. You want to avoid beating too much air into the cheesecake batter.

STEP SEVEN: Stir the sour cream into the cream cheese mixture until you have a nice smooth cheesecake batter.

STEP EIGHT: Pour the cheesecake mixture over the prepared crust and smooth out the top. Tap the pan onto the counter a couple of times to release any air bubbles in your cheesecake batter. This will help to ensure you have a nice smooth cheesecake once baked.

STEP NINE: Bake cheesecake bars for 40 to 45 minutes or until the cheesecake does not jiggle in the center if moved slightly. 

STEP TEN: Turn off the oven and crack open the oven door about 1 to 2 inches. You will leave your cheesecake bars in the oven to start to slowly cool for 30 minutes. This helps prevent the top of the cheesecake from cracking.

STEP ELEVEN: In a small, microwave-safe bowl, add the dulce de leche and heavy cream. Heat in the microwave for 30 to 45 seconds. Stir until smooth.

STEP TWELVE: Once you remove your cheesecake bars from the oven, spread the dulce de leche caramel sauce in an even layer over the entire top of the bars.

STEP THIRTEEN: Allow the caramel cheesecake bars to cool on the counter for another 30 to 60 minutes before placing them into the refrigerator to chill and set completely.

STEP FOURTEEN: Chill your caramel cheesecake bars for at least 3 to 4 hours or up to overnight before removing them from the baking pan to slice with a sharp knife and serve.

How To Serve

These delicious caramel bars are rich enough on their own that they don’t need anything extra to make them the perfect dessert.

That being said, a scoop of vanilla ice cream on the side and a dollop of whipped cream is always a good idea, in my opinion.

If you are a fan of these yummy cheesecake bars, our snickerdoodle cheesecake bars, and lemon cheesecake bars are two more variations.

MORE CHEESECAKE BAR RECIPES

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Chocolate Chip Cheesecake Bars

Dessert Bars

Apple Cheesecake Bars

Storage

These delicious bars can be kept in the fridge or freezer to enjoy later. Here’s how:

IN THE FRIDGE: You can store these caramel cheesecake bars in an airtight container for up to 4 days in the refrigerator. 

IN THE FREEZER: You can freeze the baked and cooled cheesecake bars tightly wrapped in a layer of plastic wrap, then aluminum foil, for up to 2 months. You do not want to add the caramel topping until after you have thawed the cheesecake bars in the refrigerator overnight. You will want to make sure that your caramel topping is completely cooled before adding it to the cheesecake bars if they are from frozen.

With layers of shortbread crust, delicious cream cheese filling, and rich caramel on top, these caramel cheesecake bars will be a huge hit. They are so easy to make and take much less work than an entire cheesecake.

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Caramel Cheesecake Bars

5 from 1 vote

Try our caramel cheesecake bars, and we guarantee you won’t regret taking a bite out of the shortbread crust, creamy cheesecake filling, and caramel topping that make this treat amazing.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 5 hours hours

Servings 9

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Ingredients

  

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Crust

• 3 cups pecan shortbread cookie crumbs, 24 cookies from a 13-ounce package
• 2 tablespoons granulated sugar
• ½ cup salted butter, melted

Cheesecake Layer

• 16 ounces cream cheese, softened to room temperature
• ⅔ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ⅓ cup sour cream

Caramel Topping

• 13.4 ounces dulce de leche caramel
• 3 tablespoons heavy cream

Instructions

 

• Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper. Be sure you have enough parchment paper hanging over the sides of the pan to lift the caramel cheesecake bars out of the pan once cooled.
• You will make the crust by stirring together, in a medium-sized mixing bowl, the pecan shortbread cookie crumbs, granulated sugar, and melted butter.
• Press the crust mixture into an even layer in the prepared baking pan. Be sure that you pack it in as tightly as possible. Set aside.
• In a large mixing bowl with a handheld mixer on medium speed beat the softened cream cheese for 1 to 2 minutes or until smooth and fluffy.
• Add the granulated sugar to the cream cheese and beat for an additional 30 seconds to combine.
• Add the eggs and vanilla extract and mix just until fully incorporated. You do not want to beat too much air into the cheesecake batter.
• Stir the sour cream into the cream cheese mixture until you have a nice smooth cheesecake batter.
• Pour the cheesecake batter over the pecan cookie crust and smooth out the top. Tap the pan onto the counter a couple of times to release any air bubbles in your cheesecake batter. This will help to ensure you have a nice smooth cheesecake once baked.
• Bake for 40 to 45 minutes or until the cheesecake does not jiggle in the center if moved slightly.
• Turn off the oven and crack open the oven door about 1 to 2 inches. You will leave your cheesecake bars in the oven to start to slowly cool for 30 minutes. This helps prevent the top of the cheesecake from cracking.
• In a small, microwave-safe bowl, add the dulce de leche and heavy cream. Heat in the microwave for 30 to 45 seconds. Stir until smooth.
• Once you remove your cheesecake bars from the oven, spread the dulce de leche caramel sauce in an even layer over the entire top of the cheesecake.
• Allow the caramel cheesecake bars to cool on the counter for another 30 to 60 minutes before placing them into the refrigerator to chill and set completely.
• Chill your caramel cheesecake bars for at least 3 to 4 hours or up to overnight before removing them from the baking pan to slice and serve.

Notes

• Make sure that the cream cheese is at room temperature so that you don’t end up with any lumps in your cheesecake filling.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bars at the lower end of the recommended baking time.
• The colder the caramel cheesecake bars are, the cleaner your cuts will be when slicing. An overnight chill in the refrigerator works great, or you can place your pan of caramel cheesecake bars into the freezer for about 30 minutes to firm up the caramel to get nice clean slices.
• These caramel cheesecake bars can be served chilled or at room temperature. You will need to note that the colder bars will have a firmer caramel topping. The caramel will soften slightly as it comes to room temperature.

Nutrition

Calories: 613kcal | Carbohydrates: 25g | Protein: 8g | Fat: 56g | Saturated Fat: 21g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 259mg | Potassium: 237mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1197IU | Vitamin C: 0.5mg | Calcium: 93mg | Iron: 1mg

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