Caramel Cheesecake Bars

Table of Contents

1. Caramel Cheesecake Bars Ingredients
2. Substitutions And Additions
3. How To Make This Caramel Cheesecake Bars Recipe
4. Troubleshooting This Recipe
5. How To Serve
6. When To Serve
7. Storage
8. Why We Love This Recipe
9. More Recipes You’ll Love
10. JUMP TO RECIPE

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 is followed by creamy cheesecake and finished off with a luxurious dulce de leche topping.

Caramel Cheesecake Bars Ingredients

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 tablespoon of flour or cornstarch slurry unless you want a thinner caramel sauce for your cheesecake bars.

CREAM CHEESE: Cream cheese is a key ingredient in this recipe, but if you have dietary restrictions or prefer a different flavor, you can try substituting it with an equal amount of Greek yogurt for a tangy twist.

Keep in mind that this substitution might result in a slightly different texture, but it will still be yummy.

VANILLA EXTRACT: While vanilla extract is a classic flavor enhancer, you can experiment with different extracts to change the flavor profile.

Try almond extract for a nutty undertone or coconut extract for a tropical twist.

Just be cautious with strong extracts and start with a smaller amount, as they can be quite potent.

SUGAR: Adjust the sweetness to your liking by using a different sweetener. You can substitute granulated sugar with an equal amount of brown sugar for a deeper caramel flavor.

Keep in mind that the sweetness level may vary, so taste the filling before adding it to the crust.

GARNISHES: Get creative with toppings! Try using a handful of chopped pecans, walnuts, almonds, or even macadamia nuts for a unique crunch.

You can also sprinkle a touch of sea salt on top of the caramel for a sweet and salty contrast that’s sure to impress.

CHOCOLATE CHIPS: Customize your cheesecake bars by adding different types of chocolate chips.

Use dark chocolate chips for an intense flavor, white chocolate chips for a sweeter touch, or even butterscotch chips for a unique twist.

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 graham cracker crust for this great recipe if you do not want the added nuts in your crust.

NUT BUTTER: If you’re a fan of nutty flavors, consider swirling a spoonful of your favorite nut butter, such as almond, peanut, or cashew, into the cheesecake filling before baking.

How To Make This Caramel Cheesecake Bars Recipe

After you make the shortbread crust, you will make the cheesecake filling before topping everything with the gooey 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 one to two 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 one to two 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 three to four hours or up to overnight before removing them from the baking pan to slice with a sharp knife and serve.

Troubleshooting This Recipe

The top of the cheesecake cracked

Solution: If your cheesecake layer cracks while baking, don’t worry! You can easily cover it up with caramel sauce and toppings.

To prevent cracks in the future, avoid overmixing the cheesecake batter, and be sure not to overbake.

Cheesecakes tend to crack when they’re overcooked or subjected to sudden temperature changes, so allow them to cool gradually.

The caramel is too thick

Solution: If your caramel sauce turns out thicker than desired, you can thin it out by adding a little more heavy cream and gently heating it while stirring until you reach your desired consistency.

Be cautious not to add too much cream at once, as it can become too runny.

The cheesecake is undercooked

Solution: If the cheesecake layer isn’t set in the middle and appears undercooked, return it to the oven for additional baking time.

Cover the edges with foil to prevent excessive browning if necessary.

Keep an eye on it and test for doneness by gently shaking the pan; it should have a slight jiggle in the center but be mostly set.

How to get clean slices

Solution: To achieve clean and neat slices, use a sharp knife and dip it in hot water between each cut.

This will help prevent the knife from sticking to the cheesecake, resulting in smooth, clean slices.

How To Serve

SERVE ALONE: These caramel bars are rich enough on their own that they don’t need anything extra to make them the ideal dessert.

SERVE WITH ICE CREAM: A scoop of vanilla ice cream on the side and a dollop of whipped cream is always a good idea, in my opinion.

SERVE WITH A WARM DRINK: Elevate your coffee break by serving caramel cheesecake bars alongside a steaming cup of freshly brewed coffee or an espresso.

A whipped hot chocolate or pumpkin spice latte would also be tasty.

SERVE WITH A COLD DRINK: If you are looking for a refreshing beverage to enjoy with the cheesecake bars, a pineapple lemonade and iced tea would both be great choices.

INDULGE FOR BRUNCH: Serve small squares as part of a dessert platter alongside mini quiches, fresh fruit salad, and mimosas.

ADD CHOCOLATE: Indulge your chocolate cravings by pairing caramel cheesecake bars with a warm hot fudge sauce.

Drizzle the sauce over the bars just before serving, creating a beautiful contrast between the sweet caramel and chocolate.

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

When To Serve

DINNER PARTIES: Impress your guests by serving caramel cheesecake bars as the grand finale.

The elegant presentation and flavors make it a perfect dessert for special gatherings.

BIRTHDAY CELEBRATIONS: Celebrate a special day with a slice of caramel cheesecake bar adorned with a birthday candle.

HOLIDAYS: Whether it’s Thanksgiving, Christmas, Easter, or any other holiday, caramel cheesecake bars make a wonderful addition to your dessert spread.

POTLUCK DINNERS: Bring a tray of caramel cheesecake bars to family gatherings. They are easy to transport and are sure to be a crowd-pleaser.

Storage

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

MAKE AHEAD: After baking and allowing them to cool completely, cover the pan tightly with plastic wrap or aluminum foil.

Then, place it in the refrigerator for up to 24 hours. This not only helps to meld the flavors but also makes serving a breeze when you’re ready to enjoy them.

IN THE FRIDGE: You can store these caramel cheesecake bars in an airtight container for up to four 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 two months.

You do not want to add the caramel topping until after you have thawed the cheesecake bars in the refrigerator overnight.

Make sure that your caramel topping is completely cooled before adding it to the cheesecake bars if they are from frozen.

Why We Love This Recipe

PERFECT FOR SHARING: They’re cut into individual servings, making them ideal for gatherings, parties, or potlucks. Plus, they’re sure to impress your guests!

ALL-SEASON DESSERT: Caramel cheesecake bars are versatile enough to enjoy year-round.

CROWD-PLEASER: Whether you’re serving them at a family dinner or a holiday gathering, these bars are a hit. They are loved by kids and adults alike.

With layers of shortbread crust, delicious cream cheese filling, and 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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