Caramel Cheesecake Bars

a close up shot of a Caramel Cheesecake Bar on a plate

5 from 1 vote

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

Prep Time15

Cook Time45

Chill Time4

Total Time5

Course: Dessert

Cuisine: American

Keyword: Caramel Cheesecake Bars Recipe

Servings:

Calories: 613kcal

Ingredients

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 9x9-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.

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