Caramel Cheesecake Bars (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups of finely crushed graham crackers
02 -
1/3 cup granulated sugar
03 -
1/2 cup melted unsalted butter
→ For the Cheesecake
04 -
Two 8-ounce packages of softened cream cheese
05 -
2/3 cup of white sugar
06 -
2 large eggs
07 -
1 teaspoon of pure vanilla extract
→ For the Topping
08 -
One 13.4-ounce can of dulce de leche
09 -
A dash of sea salt (if you'd like for garnishing)
10 -
1/2 cup of chopped pecans or walnuts (optional garnish)
# Instructions:
01 -
Set your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving enough of it hanging over the edges so you can easily lift the bars out after they're done.
02 -
Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the pan you've prepped. Bake for 8 minutes, then take it out and let it cool off a little.
03 -
In a large bowl, whip the cream cheese and sugar with an electric mixer until it’s creamy and smooth. Crack in the eggs one after another, mixing well between each addition. Stir in the vanilla extract.
04 -
Spread the cheesecake batter evenly on top of the partially cooled crust. Bake between 25 and 30 minutes, just until it looks set but still gives a slight wobble in the middle. Take it out and let it cool completely.
05 -
Spoon the dulce de leche on top of the chilled cheesecake layer and spread it out evenly. If it seems too thick, microwave it for 20 seconds to loosen it. Sprinkle with sea salt and nuts if you’d like.
06 -
Pop the entire dish into the fridge for a minimum of 3 hours or even overnight to make sure it sets perfectly. Once ready, use the extra parchment paper to lift out the bars, slice them up, and enjoy them cold.
# Notes:
01 -
The bars taste best once they're completely chilled.