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Cheesecake bars have become a beloved dessert choice for many, captivating taste buds with their perfect blend of flavors and textures. These delectable treats offer all the richness of a traditional cheesecake but in a portable and shareable format. Among the myriad of cheesecake bar recipes, the Sweet Caramel Dreams Cheesecake Bars stand out as an irresistible indulgence. Imagine sinking your fork into a creamy cheesecake layer, resting atop a buttery, crumbly crust, all drizzled with a luscious caramel sauce that adds a touch of sweetness and elegance.

Caramel Cheesecake Bars

Indulge in the Sweet Caramel Dreams Cheesecake Bars, a delightful dessert that combines the creaminess of traditional cheesecake with a buttery graham cracker crust and a luscious caramel drizzle. Perfect for any occasion, these bars are easy to serve and sure to impress your guests. Whether you're celebrating a special event or treating yourself to something sweet at home, these cheesecake bars will elevate your dessert experience with their rich flavors and elegant presentation. Try making them today!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

½ cup heavy cream

For the caramel sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into cubes

⅓ cup heavy cream

¼ teaspoon sea salt

For topping:

Additional caramel sauce

Whipped cream (optional)

Chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal.

    Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake in the preheated oven for about 10 minutes, or until slightly golden. Let it cool while preparing the filling.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes. Gradually add the granulated sugar and mix until well combined. Add the eggs one at a time, mixing until just incorporated. Stir in the vanilla extract, sour cream, and heavy cream until smooth and creamy.

        Bake the cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top. Bake for 25-30 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an additional 30 minutes. This helps prevent cracks.

          Prepare the caramel sauce: In a medium saucepan over medium heat, add the granulated sugar and stir continuously until it melts and turns a golden amber color (about 4-5 minutes). Be careful not to let it burn. Remove from heat and quickly whisk in the butter until melted. Slowly drizzle in the heavy cream while whisking (it will bubble up), then add the sea salt. Let it cool slightly.

            Combine caramel and cheesecake: Once the cheesecake has cooled, drizzle a generous amount of the caramel sauce over the top. Use a knife to create swirls if desired.

              Chill: Refrigerate the cheesecake bars for at least 4 hours or preferably overnight to allow them to set completely.

                Cut and serve: Once set, use the parchment overhang to lift the bars from the pan. Cut into squares. Optionally top with extra caramel sauce, whipped cream, and chopped pecans or walnuts for garnish.

                  Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 bars