Salted caramel cheesecake slices
- Replies 7
Servings: Makes about 12-16 bars depending on how you slice them, perfect for a get-together or a pick-me-up treat throughout the week!
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup salted caramel sauce (store-bought or homemade, no judgement here!)
- Coarse sea salt for sprinkling (optional but recommended!)
Directions:
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1. Preheat your oven to 162°C and line a 9x9-inch baking dish with foil or parchment paper, leaving some overhang for easy removal.
2. Mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until well combined. Press this mixture firmly into the bottom of your prepared dish. Bake for about 10 minutes, then remove from the oven and let it cool.
3. In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, fully incorporating each before adding the next. Finally, blend in the vanilla extract.
4. Pour the cream cheese mixture over the cooled crust and smooth it out into an even layer.
5. Drizzle your salted caramel sauce evenly over the top of the cheesecake layer. Use a knife to swirl it into the cheesecake mixture for a pretty marbled look.
6. Bake for 35-40 minutes, or until cheesecake is set and the edges are just starting to turn golden. A slight wobble in the center is your cue that it's done.
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7. Let the bars cool completely in the pan, and then chill them in the fridge for at least 3 hours (patience is a virtue here!).
8. Once chilled, lift the bars out using the foil overhang, and slice into squares. Sprinkle a pinch of coarse sea salt over the bars to enhance that salted caramel zing.
Variations & Tips:
- If you’re feeling adventurous, add some chopped nuts like pecans or walnuts to the crust for extra crunch.
- To keep things on the simpler side, especially on those busier days, a premade cookie crust can save you some time.
- Want to get a little festive? Swap out the vanilla extract in the cheesecake for pumpkin pie spice, and you’ve got an autumnal twist on your hands.
- Storage tip: These bars can be stored in an airtight container in the fridge for up to 5 days, making them a fantastic make-ahead dessert. Handy, right? Just sprinkle with sea salt just before serving for that fresh crunch.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup salted caramel sauce (store-bought or homemade, no judgement here!)
- Coarse sea salt for sprinkling (optional but recommended!)
Directions:
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1. Preheat your oven to 162°C and line a 9x9-inch baking dish with foil or parchment paper, leaving some overhang for easy removal.
2. Mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until well combined. Press this mixture firmly into the bottom of your prepared dish. Bake for about 10 minutes, then remove from the oven and let it cool.
3. In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, fully incorporating each before adding the next. Finally, blend in the vanilla extract.
4. Pour the cream cheese mixture over the cooled crust and smooth it out into an even layer.
5. Drizzle your salted caramel sauce evenly over the top of the cheesecake layer. Use a knife to swirl it into the cheesecake mixture for a pretty marbled look.
6. Bake for 35-40 minutes, or until cheesecake is set and the edges are just starting to turn golden. A slight wobble in the center is your cue that it's done.
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7. Let the bars cool completely in the pan, and then chill them in the fridge for at least 3 hours (patience is a virtue here!).
8. Once chilled, lift the bars out using the foil overhang, and slice into squares. Sprinkle a pinch of coarse sea salt over the bars to enhance that salted caramel zing.
Variations & Tips:
- If you’re feeling adventurous, add some chopped nuts like pecans or walnuts to the crust for extra crunch.
- To keep things on the simpler side, especially on those busier days, a premade cookie crust can save you some time.
- Want to get a little festive? Swap out the vanilla extract in the cheesecake for pumpkin pie spice, and you’ve got an autumnal twist on your hands.
- Storage tip: These bars can be stored in an airtight container in the fridge for up to 5 days, making them a fantastic make-ahead dessert. Handy, right? Just sprinkle with sea salt just before serving for that fresh crunch.
Last edited by a moderator:
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and so easy it’s on the list 
