Best 2 Salted Caramel Cheesecake Bars Recipes

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Indulge in the tantalizing blend of sweet and salty flavors with our curated selection of salted caramel cheesecake bars recipes. These delightful treats combine the richness of cheesecake with the irresistible taste of salted caramel, creating a symphony of flavors that will leave you craving more. Whether you prefer a classic cheesecake base or a more innovative crust, our collection offers a variety of options to satisfy every palate. Get ready to embark on a culinary journey that will elevate your dessert game and impress your loved ones with these delectable salted caramel cheesecake bars.

Here are our top 2 tried and tested recipes!

SALTED CARAMEL DULCE DE LECHE CHEESECAKE BARS



SALTED CARAMEL DULCE DE LECHE CHEESECAKE BARS image

Categories     Cheese

Number Of Ingredients 19

Crust
2 1/4 cups graham cracker or digestive biscuit crumbs (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (142g) butter, melted
Filling
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup (225g) sugar
3 large eggs
1/2 cup dulce de leche
2 teaspoons vanilla extract
Glaze
2/3 cup dulce de leche
2-3 tablespoons heavy whipping cream
10 caramel chews
Fleur de sel*
Preheat oven to 350°F (175°C). Coat 13x9x2-inch metal baking pan coated with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. Add the eggs 1 at a time, blending for 3 to 5 seconds each time until incorporated. Add in the dulce de leche and vanilla and blend until just mixed - about 10 seconds. Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked, about 38 minutes. Transfer to rack and cool completely.
Once the cheesecake bar is cooled, pour 2/3 cup dulce de leche sauce and a the 3 tablespoons of whipping cream in a glass measuring cup. Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined. Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until just melted. Quickly dump the melted caramel chews into the dulce de leche mixture and stir continuously until combined. The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut it. Cover and chil

Steps:

  • 1. Preheat oven to 350°F (175°C). Coat 13x9x2-inch metal baking pan coated with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack. 2. Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. Add the eggs 1 at a time, blending for 3 to 5 seconds each time until incorporated. Add in the dulce de leche and vanilla and blend until just mixed - about 10 seconds. Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked, about 38 minutes. Transfer to rack and cool completely. 3. Once the cheesecake bar is cooled, pour 2/3 cup dulce de leche sauce and a the 3 tablespoons of whipping cream in a glass measuring cup. Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined. Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until just melted. Quickly dump the melted caramel chews into the dulce de leche mixture and stir continuously until combined. The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut it. Cover and chill. 4. Lastly - (and this is the best part!) when you're ready to serve the bars sprinkle the caramel glaze lightly with some fleur de sel. *Fleur de sel is a light and flaky sea salt, with a less salty and bitter taste than regular table or sea salt.

SALTED CARAMEL CHEESECAKE BARS RECIPE - (4.3/5)



Salted Caramel Cheesecake Bars Recipe - (4.3/5) image

Provided by á-46561

Number Of Ingredients 18

SHORTBREAD CRUST:
2/3 cup pecans, toasted and roughly chopped
6 tablespoons cold unsalted butter, cut into small chunks
3/4 cup plus 2 tablespoons all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
CHEESECAKE:
2 packages Philadelphia cream cheese, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
SALTED CARAMEL:
1 cup granulated sugar
2 tablespoons water
2 tablespoons unsalted butter
1/4 cup heavy cream
1 tablespoon flaked sea salt

Steps:

  • Preheat oven at 350°F. Grease and line an 8-inch square baking tin. Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool. Turn down oven temperature to 300°F. In the bowl of a standing mixer with a paddle attachment, mix cream cheese and sugar until combined. Add eggs, one at a time. Then add vanilla and salt. Blend until well combined. Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter. Bake the cheesecake for 40 to 50 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour. Remove from the oven. Chill overnight. SALTED CARAMEL: In a heavy saucepan set over low heat, combine sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream slowly. Be careful as it will splatter. Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency. Let cool to room temperature. Pour the lukewarm caramel over the cooled cheesecake, then place in the refrigerator to chill for an hour. When ready to serve, cut into slabs or squares using a sharp knife dipped in hot water. Garnish with sea salt and serve.

Tips:

  • Use a high-quality cream cheese for the best flavor and texture.
  • Make sure the cream cheese is softened to room temperature before mixing.
  • Do not overmix the batter, as this can result in a tough cheesecake.
  • Bake the cheesecake in a water bath to prevent it from cracking.
  • Chill the cheesecake for at least 4 hours before serving to allow the flavors to meld.
  • For a richer flavor, use dark chocolate chips in the cheesecake batter.
  • For a more tart flavor, use lemon juice in the cheesecake batter.
  • For a unique twist, try adding a layer of fresh berries or fruit preserves to the cheesecake before baking.
  • Serve the cheesecake with whipped cream, caramel sauce, or fresh fruit.

Conclusion:

Salted caramel cheesecake bars are a delicious and decadent dessert that is perfect for any occasion. With a creamy cheesecake filling, a salted caramel topping, and a graham cracker crust, these bars are sure to please everyone. They are easy to make and can be made ahead of time, making them a great option for busy cooks. Whether you are serving them for a special occasion or just want a sweet treat, these salted caramel cheesecake bars are sure to be a hit.

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