Salted Caramel Cheesecake Bars Recipe

Salted Caramel Cheesecake Squares: A Decadent Dessert for Every Occasion

Introduction

There’s something undeniably luxurious about the combination of rich cheesecake and gooey caramel, especially when topped with a hint of sea salt. This recipe for Salted Caramel Cheesecake Squares is the perfect dessert for those who want to impress their guests with a treat that’s both visually stunning and incredibly delicious. With a crunchy graham cracker and pecan crust, a creamy cheesecake filling, and a luscious caramel topping, these squares offer a harmonious blend of textures and flavors. Let’s dive into the step-by-step process to create this delightful dessert.

Ingredients and Equipment

Before starting, it’s essential to gather all the necessary ingredients and equipment to ensure a smooth baking experience. For this recipe, you’ll need the following:

For the crust:

• Cooking spray (for spraying the foil)
• 2 sleeves (10 ounces) of graham crackers
• 1/2 cup pecans
• 8 tablespoons (1 stick) salted butter, melted
• 1 1/2 teaspoons vanilla extract

For the filling:

• Three 8-ounce packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons vanilla extract
• 4 large eggs
• 1/2 cup sour cream

For the caramel topping:

• 1/2 cup packed dark brown sugar
• 6 tablespoons salted butter
• One 14-ounce can sweetened condensed milk
• 2 tablespoons dark corn syrup
• 1 teaspoon vanilla extract
• Flaky sea salt, for garnish

Special equipment:

• A candy thermometer

Preparing the Crust

The foundation of these cheesecake squares is a buttery, nutty crust that perfectly complements the creamy filling. Start by preheating your oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray it generously with cooking spray to prevent sticking.

In a food processor, combine the graham crackers and pecans. Pulse the mixture until it forms fine crumbs. Add the melted butter and vanilla extract, then pulse again until the crumbs are evenly coated and resemble wet sand. Pour the crumb mixture into the prepared baking pan and press it firmly into an even layer at the bottom. If some of the mixture climbs up the sides of the pan, that’s perfectly fine—it will add a nice edge to the cheesecake squares.

Bake the crust in the preheated oven for about 10 minutes, or until it starts to turn golden brown. Remove the pan from the oven and set it aside to cool while you prepare the filling.

Making the Cheesecake Filling

The key to a perfect cheesecake filling is to ensure that all your ingredients are at room temperature before you begin. This helps to create a smooth and creamy texture without lumps.

In a medium bowl, use an electric mixer to beat the softened cream cheese until it is smooth and free of lumps. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy. Add the vanilla extract and mix well.

Next, add the eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, resulting in a light and airy texture. Finally, add the sour cream and mix until just combined.

Pour the cheesecake batter over the cooled crust, spreading it into an even layer. Bake the cheesecake in the oven for about 50 minutes, or until the center is set and only slightly jiggly. Turn off the oven and open the door, allowing the cheesecake to cool slowly in the oven for about 15 minutes. This gradual cooling process helps to prevent cracks from forming on the surface of the cheesecake.

After 15 minutes, remove the cheesecake from the oven and set it aside to cool at room temperature for about an hour.

Preparing the Caramel Topping

The caramel topping is what takes these cheesecake squares to the next level. It’s rich, buttery, and perfectly sweetened with a hint of dark brown sugar.

In a medium saucepan, combine the dark brown sugar and butter over medium heat. Cook, stirring continuously, until the butter is melted and the sugar is fully dissolved. Add the sweetened condensed milk, dark corn syrup, and vanilla extract, and bring the mixture to a boil, stirring constantly.

Attach a candy thermometer to the side of the pan and continue to cook the caramel until it reaches 225 degrees F. This temperature ensures that the caramel will be thick and set properly when cooled. Once the caramel reaches the desired temperature, remove the pan from the heat and let it cool for about 5 minutes.

Pour the slightly cooled caramel over the cheesecake, spreading it into an even layer. Be careful not to disturb the cheesecake layer underneath. Allow the caramel to set for about 2 hours at room temperature, or until it is firm to the touch.

Cutting and Garnishing

Once the caramel has set, use a sharp knife to cut the cheesecake into 24 squares. For clean cuts, wipe the knife with a damp cloth between each slice. Arrange the squares on a serving platter and sprinkle each one with a pinch of flaky sea salt. The salt enhances the sweetness of the caramel and adds a delightful crunch.

Serving and Storing

These Salted Caramel Cheesecake Squares are best served at room temperature. They can be stored in an airtight container in the refrigerator for up to 5 days. If you plan to make them ahead of time, you can also freeze the squares for up to 2 months. Simply wrap each square in plastic wrap and place them in a freezer-safe container. Thaw the squares in the refrigerator overnight before serving.