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Chocolate Caramel Cheesecake Bars Recipe

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★★★★★

4.4 from 137 reviews

Decadent Chocolate Caramel Cheesecake Bars with a graham cracker crust, creamy cheesecake layer, and a luscious chocolate-caramel swirl, finished with flaky sea salt for the perfect balance of sweet and salty flavors.

Ingredients

Scale

For the Crust:

  • 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

For the Cheesecake Layer:

  • 24 ounces (680g / 3 standard 8-oz 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

For the Chocolate-Caramel Swirl:

  • 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

  1. Prepare Crust: Preheat oven to 325°F (163°C). Grease a 9×13-inch metal baking pan and line with parchment paper leaving an overhang on two long sides. In a food processor, pulse graham crackers into fine crumbs. Add melted butter, sugar, and salt; pulse until the mixture resembles wet sand. Press firmly and evenly into bottom of prepared pan. Bake for 10 minutes and cool completely on wire rack, at least 20 minutes.
  2. Make Cheesecake Layer: Using a stand or hand mixer, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and continue beating for 2 more minutes until fluffy. Mix in sour cream and vanilla extract until combined. Add eggs one at a time, mixing only until yolk disappears before adding the next. Fold in flour until just incorporated. Pour over cooled crust and smooth the top. Refrigerate for 15 minutes.
  3. Prepare Chocolate Layer: Melt chocolate and butter together in a double boiler until smooth. Remove from heat and stir in vanilla extract and instant espresso powder. Allow to cool for 3–4 minutes until warm, about 95–100°F.
  4. Assemble Swirl: Warm caramel sauce until fluid, about 100°F. Dollop caramel over the chilled cheesecake layer, then dollop the chocolate mixture over the caramel. Gently swirl with a skewer to marble the layers without overmixing.
  5. Bake the Bars: Place the pan on a larger baking sheet to catch any drips. Bake for 42–48 minutes until the edges are set and the center jiggles slightly; internal temperature should reach 150–155°F.
  6. Cool and Set: Turn off oven, crack the door open with a spoon, and let the bars rest inside for 1 hour. Remove to a wire rack and cool completely for 2–3 hours. Cover and refrigerate for at least 8 hours, ideally overnight to fully set.
  7. Serve: Lift the slab out using the parchment paper overhang. Cut into 12–16 bars with a hot, dry knife. Sprinkle with flaky sea salt and optionally extra caramel before serving.

Notes

  • Use full-fat cream cheese for the best creamy texture and proper setting. Low-fat or Neufchâtel varieties may cause weeping and graininess.
  • If bars crack, it can be due to overmixing the batter or overbaking; mixing eggs gently and baking until just set will help prevent cracks.
  • Instant espresso powder enhances the chocolate flavor but is optional.
  • The caramel sauce should be thick and pourable for the best swirl effect.
  • To make cutting easier, heat the knife under hot water and dry it before slicing each time.

Keywords: chocolate caramel cheesecake bars, cheesecake bars, chocolate caramel dessert, graham cracker crust, creamy cheesecake, chocolate swirl, caramel swirl

Find it online: https://dylangranv.com/chocolate-caramel-cheesecake-bars-recipe/