Salted Caramel Cheesecake Bars with a Buttery Graham Crust

Cheesecake is wonderful, but it can be fussy. Water baths, springform pans and cracked tops make plenty of bakers nervous. These salted caramel cheesecake bars give you all the creamy richness in a simple 9×13 pan that slices into tidy squares.

The crust is crunchy and buttery, the filling is smooth and tangy with a hint of vanilla, and the caramel on top turns a classic into a showstopper. A final sprinkle of flaky salt makes every bite taste balanced.

I make them the day before parties, because they need a long chill and taste even better after resting. Here is everything you need to know to get a smooth, crack-free result.

Why Bars Beat a Whole Cheesecake

A thin layer of cheesecake bakes more evenly than a tall one, so you get fewer cracks and less guesswork. No water bath is needed. The shallow pan also cools quickly, so the dessert is ready to slice sooner.

Bars are easier to serve too. Cut them into small squares for a dessert table, or larger rectangles for plated servings. They also travel well, which makes them perfect for potlucks, school events and holiday gatherings.

If you love the classic tall version, my New York cheesecake is the one to make for a special occasion. Think of these bars as its relaxed, crowd-friendly cousin.

What You Need

• Graham cracker crumbs: about 10 full sheets, finely crushed.
• Melted butter and sugar: bind the crust and add caramelized flavor.
• Cream cheese: use full fat blocks, not spreadable tubs.
• Granulated sugar: sweetens the filling.
• Sour cream: adds tang and creaminess.
• Eggs: three large, at room temperature.
• Vanilla and a little flour: flour keeps the filling stable.
• Thick caramel sauce: homemade or store bought.
• Flaky sea salt: for finishing.

A few notes on shopping. Buy the cream cheese in foil-wrapped blocks and check the date. Choose a graham cracker without heavy flavoring, and grind them in a food processor or in a zip bag with a rolling pin. If your sour cream is low fat, it still works, but avoid fat free versions because they can make the filling loose. Vanilla extract is worth using real here, since cheesecake is a simple dessert where each flavor is noticeable.

Making the Crust

Heat the oven to 325F (165C). Line a 9×13 inch pan with parchment, leaving an overhang on the long sides. Stir 2 1/2 cups graham crumbs with 1/4 cup sugar, a pinch of salt and 10 tablespoons melted butter until the mixture looks like wet sand.

Press firmly into the bottom of the pan using the flat bottom of a measuring cup. A tightly packed crust slices cleanly instead of crumbling. Bake for 10 minutes until fragrant and lightly golden, then let it cool a few minutes while you mix the filling.

For a deeper flavor, toast the crumbs in the oven for 4 minutes before mixing, or replace a quarter of the crumbs with finely chopped toasted pecans. Do not press the crust up the sides. A flat layer gives you tidy corners and a better ratio of crust to cream in each bite.

The Creamy Filling and Assembly

1. Beat the cream cheese on medium speed for about 2 minutes until completely smooth, scraping the bowl.
2. Add the sugar and beat another minute.
3. Mix in the sour cream, vanilla and flour on low speed.
4. Add the eggs one at a time on low speed, mixing only until each disappears. Overbeating adds air that causes puffing and cracking.
5. Fold in 1/3 cup of cooled thick caramel by hand so you leave ribbons.
6. Pour the filling over the warm crust and smooth the top.
7. Bake 32 to 38 minutes, until the edges are set and the center jiggles slightly like gelatin.
8. Cool on a rack for 1 hour, then chill at least 4 hours or overnight.

Once chilled, spread another 1/2 cup of caramel on top and finish with flaky salt just before slicing.

How to Tell the Cheesecake Is Done

The edges will look matte and puffed slightly while the middle still wobbles. When you nudge the pan, the center should move as one soft mass rather than ripple like liquid. It firms up as it cools.

A thermometer helps. Because the filling contains eggs, I like it to reach about 155F to 160F (68C to 71C) in the center, which sets it safely without turning it dry. If you pull the pan earlier, make sure the center is no longer liquid.

Salted Caramel Options

Store bought caramel works well. Choose a thick, spoonable kind, not the thin ice cream topping. Warm it for 15 seconds so it spreads and cool it slightly before topping the chilled bars.

For homemade, simmer 3/4 cup sugar with 3 tablespoons water until deep amber, then whisk in 4 tablespoons butter, 1/3 cup cream and 1/2 teaspoon salt. Hot sugar can cause serious burns, so use a deep pot and keep your face back when adding the cream. Cool it until thick and spreadable before using.

A small amount of salt in the caramel makes a big difference. Taste it before using, and if it seems flat, stir in another pinch. Remember that the flaky salt on top adds crunch and extra seasoning, so do not overdo it in the sauce itself.

Tips for Smooth, Crack-Free Bars

Cheesecake is mostly about temperature and patience. A few habits make the biggest difference:

• Soften the cream cheese completely, then beat it alone first. Once the eggs go in, mix gently.
• Scrape the bowl and beater several times so there are no hidden lumps on the bottom.
• Use the middle oven rack so the top does not brown before the center sets.
• Do not open the oven during the first 25 minutes. Sudden temperature drops can make the filling sink.
• Cool gradually, first in the turned off oven, then on a rack, then in the fridge.

Another trick is to tap the filled pan firmly on the counter two or three times before baking. Large air bubbles rise to the surface and you can pop them with a toothpick. Fewer bubbles mean a smoother top and cleaner slices.

If your oven runs hot, an inexpensive oven thermometer will tell you. Cheesecake prefers gentle heat, and many ovens are off by 15 to 25 degrees. Lowering the temperature to match is a quiet way to prevent browning and cracking.

Quick troubleshooting

If the top does crack, a layer of caramel hides it completely. No one will ever know, and the flavor is not affected at all.

Finally, remember that cheesecake bars are forgiving. A slightly overbaked batch is still delicious with extra caramel and whipped cream, and a slightly underbaked one simply becomes a softer, spoonable dessert after a night in the refrigerator.

Take notes the first time you bake them. Write down your oven time, the pan you used and how the center looked when you pulled it. By the second batch you will have a personal recipe that works every time.

Variations and Serving

• Chocolate crust: swap the graham crumbs for crushed chocolate cookies.
• Pecan crunch: sprinkle chopped toasted pecans over the caramel.
• Apple: add a layer of cooked cinnamon apples, or serve with caramel apple dip on the side.
• Peppermint: for Christmas, try my chocolate peppermint cheesecake bars.
• Mini: bake in a muffin tin with liners for 18 minutes.

Garnish with whipped cream, fresh raspberries or a drizzle of melted chocolate. A sprinkle of flaky salt right before serving keeps the crunch.

Cutting and plating clean squares

Lift the chilled slab out of the pan using the parchment overhang and slide it onto a cutting board. Dip a long chef knife in hot water, wipe it dry and cut straight down in one firm motion. Wipe the blade between each cut, because cheesecake and caramel build up quickly on the metal.

For 24 neat bars, cut the pan lengthwise into 4 strips and each strip into 6 pieces. Trim the edges first if you want picture-perfect squares, and keep the trimmings for a baker’s snack. Arrange the bars on a platter and sprinkle with flaky salt just before serving.

Storage, Freezing and Food Safety

Keep the bars covered in the refrigerator for up to 5 days. Cheesecake is a dairy and egg dessert and should not sit out for more than two hours. Serve it straight from the fridge at parties, or set out half the pan at a time.

To freeze, chill the bars fully, cut into squares, freeze on a tray until firm, then wrap tightly. They keep for up to 2 months. Thaw overnight in the refrigerator and add fresh caramel and salt before serving. You can bake the base and filling up to 2 days ahead.

See the USDA tips on leftovers and food safety for general storage times.

Frequently Asked Questions

If you try these salted caramel cheesecake bars, please leave a rating and share your favorite topping in the comments. For more sweet treats, visit my dessert category.

Salted Caramel Cheesecake Bars

A graham cracker crust topped with creamy cheesecake and caramel, finished with flaky salt.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 5 hours hrs 40 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Calories: 260

Ingredients Method Notes

Ingredients

  

Crust

• 2 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 10 tablespoons unsalted butter melted

Cheesecake filling

• 24 ounces full fat cream cheese room temperature
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons all purpose flour

Topping

• 3/4 cup thick caramel sauce divided
• 1 teaspoon flaky sea salt

Method

 

1. Heat the oven to 325F (165C) and line a 9×13 pan with parchment.
2. Mix crumbs, sugar and melted butter, press into the pan and bake 10 minutes.
3. Beat the cream cheese until smooth, then beat in the sugar.
4. Mix in sour cream, vanilla and flour on low, then eggs one at a time.
5. Fold in 1/3 cup caramel and pour over the crust.
6. Bake 32 to 38 minutes until the edges are set and the center jiggles slightly.
7. Cool 1 hour, chill at least 4 hours, then top with the remaining caramel and flaky salt.

Notes

Chill thoroughly before cutting. Keep refrigerated and discard after 5 days.

Creamy, crunchy, salty and sweet all in one tray, these bars are my go-to when I need a dessert that works for everyone. Make them ahead, chill them well and enjoy the compliments. Happy baking, Chef Amber.