There’s something undeniably comforting about caramel and cheesecake coming together in one bite. These Caramel Cheesecake Bars are the kind of dessert that feels like a little celebration, whether you’re sharing them at a potluck, tucking them into a lunchbox, or sneaking a square as a late-night treat with a cup of tea.
I first made these bars for a fall gathering with friends, and they instantly became a favorite. The combination of the creamy cheesecake layer and buttery graham cracker crust, all swirled with gooey caramel, makes them just the right mix of decadent and familiar. They remind me of cozy autumn days—leaves crunching underfoot, chilly air, and the smell of something sweet baking in the oven.
Caramel cheesecake bars also bring a little nostalgia. They’re like the fancier cousin of those classic cream cheese squares grandma used to make, but with a luscious caramel twist. Whether you’re making these for a holiday table or just because, they’re the kind of treat that brings people back for seconds (and maybe thirds).
Why You’ll Love This Recipe:
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Easy to make: Simple ingredients and clear steps—no water bath or fancy tools required.
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Make-ahead friendly: These bars chill beautifully, so you can make them a day ahead for stress-free serving.
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Crowd-pleaser: The creamy cheesecake, sweet caramel, and buttery crust are a guaranteed hit.
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Perfectly portioned: Bars are easy to cut and serve—ideal for parties or family gatherings.
INGREDIENTS YOU’LL NEED:
For the crust:
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2 cups graham cracker crumbs
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½ cup granulated sugar
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¾ cup butter, melted
For the cheesecake filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1½ teaspoons vanilla extract
For the caramel topping:
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1 (14 oz) package of caramels (unwrapped)
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⅓ cup evaporated milk
HOW TO MAKE CARAMEL CHEESECAKE BARS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the crust
Preheat your oven to 350°F (175°C). While the oven heats up, let’s start on the crust. In a medium bowl, mix the graham cracker crumbs with sugar and melted butter. Stir until the mixture resembles wet sand—it should clump slightly when pressed.
Press this mixture firmly into the bottom of a greased 9×13-inch baking dish. Use the bottom of a measuring cup or glass to really pack it down. Pop it in the oven and bake for 8–10 minutes, just until it’s set and slightly golden. Let it cool while you work on the filling.
Step 2: Make the cheesecake layer
In a large mixing bowl, beat the softened cream cheese until smooth. This part is key—no lumps allowed! Once it’s creamy, add in the sugar, eggs (one at a time), and vanilla extract. Beat until everything is smooth and fully combined.
Pour the cheesecake mixture over the cooled crust and smooth it out with a spatula. It’s already looking delicious.
Step 3: Swirl in that caramel
Now comes the magic. Melt the unwrapped caramels with the evaporated milk in a saucepan over low heat. Stir constantly until the caramel is smooth and pourable—it should coat the back of a spoon. Let it cool just slightly so it thickens a bit.
Drizzle the warm caramel sauce over the cheesecake filling in lines or dollops. Then, use a knife or toothpick to gently swirl the caramel into the cheesecake. Don’t overdo it—you want pretty swirls, not fully mixed in.
Step 4: Bake to golden perfection
Bake the bars for 30–35 minutes, or until the center is set and the edges are just starting to turn golden. It may still jiggle slightly in the middle—don’t worry, it will firm up as it cools.
Let the bars cool at room temperature for about an hour, then refrigerate for at least 2 hours (or overnight) to set completely. The waiting is the hardest part, but it’s worth it!
Step 5: Slice and serve
Once fully chilled, cut into squares. The caramel might get a little sticky on the knife, so wiping it between cuts helps keep those slices looking clean. Serve as is, or with a little dollop of whipped cream if you’re feeling fancy.
HELPFUL TIPS:
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Room temperature cream cheese is essential—cold cream cheese will lead to lumps in your batter.
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Chill time is crucial. These bars need a good couple of hours in the fridge to set properly and get that dense, creamy cheesecake texture.
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Clean slicing tip: Use a sharp knife dipped in hot water and wiped clean between cuts for neat squares.
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Make ahead: You can prepare these bars a day in advance—they actually taste better after sitting overnight!
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 35 minutes
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Total Time: 3 hours (including chill time)
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Yield: 24 bars
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
You can easily add a sprinkle of sea salt over the caramel before baking if you like that sweet-salty combo. Also, these bars freeze well—just slice, wrap individually, and freeze for up to 2 months.
NUTRITIONAL INFORMATION: (Estimated per serving)
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Calories: 280
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Protein: 3g
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Fat: 18g
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Carbohydrates: 26g
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Sugar: 20g
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Fiber: 0g
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought caramel sauce instead of melting caramels?
Yes, absolutely! Just make sure it’s a thicker caramel sauce so it swirls nicely into the cheesecake batter.
Can I make these gluten-free?
Definitely—just swap the graham crackers for a gluten-free version and double-check that your caramels and other ingredients are certified gluten-free.
Do these need to be refrigerated?
Yes. Keep them in the fridge until you’re ready to serve. They hold their shape and taste best when chilled.
STORAGE INSTRUCTIONS:
Store leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars individually wrapped in plastic wrap, then in foil or a freezer bag. Thaw in the fridge overnight before serving.
Related Recipes
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CONCLUSION
These Caramel Cheesecake Bars are the kind of dessert that makes any occasion feel a little more special. With their creamy texture, rich caramel swirls, and buttery crust, they hit all the right notes. Whether you’re making them for a cozy family gathering or a festive potluck, these bars are sure to impress—and disappear quickly.
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Caramel Cheesecake Bars
Description
There’s something undeniably comforting about caramel and cheesecake coming together in one bite. These Caramel Cheesecake Bars are the kind of dessert that feels like a little celebration, whether you’re sharing them at a potluck, tucking them into a lunchbox, or sneaking a square as a late-night treat with a cup of tea.
I first made these bars for a fall gathering with friends, and they instantly became a favorite. The combination of the creamy cheesecake layer and buttery graham cracker crust, all swirled with gooey caramel, makes them just the right mix of decadent and familiar. They remind me of cozy autumn days—leaves crunching underfoot, chilly air, and the smell of something sweet baking in the oven.
Caramel cheesecake bars also bring a little nostalgia. They’re like the fancier cousin of those classic cream cheese squares grandma used to make, but with a luscious caramel twist. Whether you’re making these for a holiday table or just because, they’re the kind of treat that brings people back for seconds (and maybe thirds).
Ingredients
For the crust:
2 cups graham cracker crumbs
½ cup granulated sugar
¾ cup butter, melted
For the cheesecake filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1½ teaspoons vanilla extract
For the caramel topping:
1 (14 oz) package of caramels (unwrapped)
⅓ cup evaporated milk
Instructions
Step 1: Prepare the crust
Preheat your oven to 350°F (175°C). While the oven heats up, let’s start on the crust. In a medium bowl, mix the graham cracker crumbs with sugar and melted butter. Stir until the mixture resembles wet sand—it should clump slightly when pressed.
Press this mixture firmly into the bottom of a greased 9×13-inch baking dish. Use the bottom of a measuring cup or glass to really pack it down. Pop it in the oven and bake for 8–10 minutes, just until it’s set and slightly golden. Let it cool while you work on the filling.
Step 2: Make the cheesecake layer
In a large mixing bowl, beat the softened cream cheese until smooth. This part is key—no lumps allowed! Once it’s creamy, add in the sugar, eggs (one at a time), and vanilla extract. Beat until everything is smooth and fully combined.
Pour the cheesecake mixture over the cooled crust and smooth it out with a spatula. It’s already looking delicious.
Step 3: Swirl in that caramel
Now comes the magic. Melt the unwrapped caramels with the evaporated milk in a saucepan over low heat. Stir constantly until the caramel is smooth and pourable—it should coat the back of a spoon. Let it cool just slightly so it thickens a bit.
Drizzle the warm caramel sauce over the cheesecake filling in lines or dollops. Then, use a knife or toothpick to gently swirl the caramel into the cheesecake. Don’t overdo it—you want pretty swirls, not fully mixed in.
Step 4: Bake to golden perfection
Bake the bars for 30–35 minutes, or until the center is set and the edges are just starting to turn golden. It may still jiggle slightly in the middle—don’t worry, it will firm up as it cools.
Let the bars cool at room temperature for about an hour, then refrigerate for at least 2 hours (or overnight) to set completely. The waiting is the hardest part, but it’s worth it!
Step 5: Slice and serve
Once fully chilled, cut into squares. The caramel might get a little sticky on the knife, so wiping it between cuts helps keep those slices looking clean. Serve as is, or with a little dollop of whipped cream if you’re feeling fancy.
Notes
You can easily add a sprinkle of sea salt over the caramel before baking if you like that sweet-salty combo. Also, these bars freeze well—just slice, wrap individually, and freeze for up to 2 months.