Caramel Cheesecake Bars

Why You’ll Love This Recipe

I love how these bars combine the smooth texture of cheesecake with the deep, golden sweetness of caramel. The graham cracker crust gives the perfect crunch to balance that creamy center. It’s all made in one pan, swirled together beautifully, and slices into neat, impressive-looking squares. And let’s be honest—who can resist cheesecake in bar form? No water bath, no fussy layers, just bake, chill, and enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/2 cup butter, melted

• 2 (8-ounce) packages cream cheese, softened

• 1/2 cup sugar

• 1 teaspoon vanilla extract

• 2 eggs

• 1/2 cup caramel topping

• 1 tablespoon all-purpose flour

Directions

1. I preheat the oven to 350°F (175°C).

2. In a medium bowl, I mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is evenly moistened.

3. I press the mixture firmly into the bottom of a 9×13-inch baking pan to form the crust.

4. In another bowl, I beat the cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy.

5. I add the eggs one at a time, mixing well after each addition.

6. I pour the cheesecake filling over the prepared crust and smooth the top.

7. In a small bowl, I stir the caramel topping with the flour until blended.

8. I drizzle the caramel mixture over the cheesecake layer and use a knife to gently swirl it into the filling.

9. I bake for 30–35 minutes, or until the center is set and doesn’t jiggle.

10. After removing it from the oven, I let it cool completely, then refrigerate for at least 3 hours before cutting into bars.

Servings and Timing

• Servings: 12 bars

• Prep time: 15 minutes

• Bake time: 30–35 minutes

• Chill time: 3 hours

• Total time: About 4 hours

Variations

When I want to change things up, I sprinkle a little sea salt over the caramel before baking for a salted caramel version. Sometimes I drizzle melted chocolate over the top after chilling for a more decadent twist. I’ve also tried using chocolate graham crackers in the crust for an extra layer of flavor. And for anyone avoiding gluten, swapping the graham cracker crumbs for gluten-free cookie crumbs works perfectly.

Storage/Reheating

I store the bars in an airtight container in the fridge for up to 5 days. They taste best chilled, so I don’t reheat them, but I’ll let them sit out for a few minutes before serving if I want a softer bite. For longer storage, I wrap the bars individually and freeze them. They thaw well in the fridge overnight.

FAQs

Can I use store-bought caramel sauce?

Yes, I use a good-quality caramel topping from the store. Just make sure it’s not too thin, so it swirls into the cheesecake without running all over the place.

How do I know when the cheesecake is set?

The edges should be slightly puffed, and the center should be just set—not jiggly when I give the pan a gentle shake. It will firm up more as it cools.

Can I make this recipe ahead of time?

Definitely. I usually make these bars a day in advance so they have plenty of time to chill. They slice better and taste even better the next day.

What kind of graham crackers should I use?

I stick with classic honey graham crackers, but cinnamon or even chocolate grahams work great for a flavor twist.

Can I add nuts?

Yes. I sometimes sprinkle chopped pecans on top before baking for added texture and a nutty contrast to the caramel.

Conclusion

These Caramel Cheesecake Bars have earned a permanent spot in my recipe box. They’re rich, creamy, and swirled with sweet caramel goodness—exactly the kind of dessert that makes people ask for the recipe. Whether it’s a casual dinner, a holiday spread, or a bake sale, these bars always deliver. They’re simple to make, easy to serve, and absolutely unforgettable.

Print