Introduction

These Chocolate Caramel Cheesecake Bars combine a buttery graham cracker crust, rich creamy cheesecake, and luscious swirls of chocolate and salted caramel. Perfectly balanced in flavor and texture, they make an irresistible dessert for any occasion.

Chocolate Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1 ½ cups (15 full-sheet) plain graham cracker crumbs (about 180g)
6 tablespoons (85g) unsalted butter, melted
¼ cup (50g) granulated sugar
¼ teaspoon fine sea salt
24 ounces (680g / 3 blocks) full-fat brick cream cheese, at room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream, at room temperature
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
2 tablespoons (16g) all-purpose flour or cornstarch
12 ounces (340g) high-quality semi-sweet or bittersweet chocolate (60–70% cocoa), finely chopped
6 tablespoons (85g) unsalted butter
1 teaspoon pure vanilla extract
½ teaspoon instant espresso powder (optional but recommended)
¾ cup (180ml) thick, pourable homemade salted caramel sauce, warmed
Flaky sea salt, for finishing (e.g., Maldon)

Instructions

Step 1: Preheat oven to 325°F (163°C). Grease a 9×13-inch metal baking pan and line it with parchment paper, leaving an overhang on two long sides for easy removal.
Step 2: In a food processor, pulse the graham crackers into fine crumbs. Add melted butter, sugar, and salt, then pulse until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then cool completely on a wire rack for at least 20 minutes.
Step 3: Using a stand or hand mixer, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes until fluffy. Mix in sour cream and vanilla until combined. Add eggs one at a time, mixing only until each yolk disappears. Fold in flour just until incorporated. Pour the cheesecake batter over the cooled crust and smooth the top. Refrigerate for 15 minutes.
Step 4: To make the chocolate layer, melt chocolate and butter in a double boiler until smooth. Remove from heat and stir in vanilla and espresso powder. Let cool 3–4 minutes until warm (95–100°F).
Step 5: Warm the caramel sauce until fluid (about 100°F). Dollop warmed caramel over the chilled cheesecake layer, then dollop chocolate over the caramel. Gently swirl with a skewer to create a marbled effect—avoid overmixing.
Step 6: Place the pan on a larger baking sheet and bake for 42–48 minutes, until the edges are set and the center jiggles slightly. The internal temperature should be 150–155°F.
Step 7: Turn off the oven and crack the door open, resting the bars inside for 1 hour. Then transfer to a wire rack and cool completely for 2–3 hours. Cover and refrigerate for at least 8 hours, ideally overnight.
Step 8: Lift the bars out using the parchment overhang. Cut into 12–16 bars with a hot, dry knife. Sprinkle with flaky sea salt and extra caramel before serving.

Tips & Variations

Use full-fat cream cheese for a creamy texture and proper setting; reduced-fat versions may cause graininess and weeping.
Add instant espresso powder to the chocolate for a deeper, more complex flavor.
Allow the bars to chill overnight for the best texture and flavor development.
For a nutty twist, sprinkle toasted chopped pecans or walnuts on top before serving.

Storage

Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. To reheat, allow them to come to room temperature for about 20 minutes for the best flavor and texture. These bars can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or Neufchâtel?

No. Reduced-fat versions contain added water and stabilizers that cause weeping, graininess, and poor structure. Full-fat cream cheese is essential for a creamy texture and proper setting.

Why did my bars crack?

Cracking often occurs from overbaking or abrupt temperature changes. To prevent this, bake until just set with a slight jiggle in the center, then cool gradually with the oven door cracked open. Avoid overmixing the batter, as this can incorporate excess air that leads to cracks.