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Chocolate Caramel Cheesecake Bars Recipe

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★★★★★

5 from 89 reviews

These Chocolate Caramel Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy cheesecake layer swirled with luscious chocolate and homemade salted caramel sauce. Baked to perfection, they balance tangy cream cheese, bittersweet chocolate, and sweet caramel, finished with flaky sea salt for an irresistible dessert bar perfect for gatherings or indulgent treats.

Ingredients

Scale

For the Crust:

  • 1 ½ cups (15 full-sheet) plain graham cracker crumbs (about 180g)
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon fine sea salt

For the Cheesecake Layer:

  • 24 ounces (680g / 3 standard 8-oz blocks) full-fat brick cream cheese, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 2 tablespoons (16g) all-purpose flour or cornstarch

For the Chocolate-Caramel Swirl:

  • 12 ounces (340g) high-quality semi-sweet or bittersweet chocolate (60–70% cocoa), finely chopped
  • 6 tablespoons (85g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon instant espresso powder (optional but recommended)
  • ¾ cup (180ml) thick, pourable homemade salted caramel sauce, warmed
  • Flaky sea salt, for finishing (e.g., Maldon)

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9×13-inch metal baking pan and line it with parchment paper, leaving an overhang on two long sides for easy lifting later. Use a food processor to pulse the graham crackers into fine crumbs. Add melted butter, sugar, and salt, pulsing until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then cool completely on a wire rack for at least 20 minutes.
  2. Make the cheesecake layer: Using a stand mixer or hand mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Add sugar and continue beating for another 2 minutes until fluffy. Mix in the sour cream and vanilla extract until combined. Add eggs one at a time, mixing only until each yolk disappears to avoid overbeating. Gently fold in the flour until just incorporated. Pour the cheesecake batter over the cooled crust and smooth the top. Refrigerate the pan for 15 minutes to firm up the layer slightly.
  3. Prepare the chocolate layer: Melt the chopped chocolate and butter together in a double boiler until smooth and fully combined. Remove from heat, then stir in vanilla extract and instant espresso powder if using. Allow the chocolate mixture to cool for 3–4 minutes until it reaches a warm temperature around 95–100°F (35–38°C).
  4. Assemble the bars: Warm the caramel sauce slightly until pourable at around 100°F (38°C). Dollop spoonfuls of caramel over the chilled cheesecake layer, followed by dollops of the chocolate mixture on top. Gently swirl the sauces with a skewer or toothpick to create a marbled effect, being careful not to overmix which can muddy the pattern.
  5. Bake the cheesecake bars: Place the baking pan on a larger baking sheet to catch any drips. Bake in the preheated oven for 42–48 minutes until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150–155°F (65–68°C) for perfect doneness.
  6. Cool and chill: After baking, turn off the oven and crack open the door slightly using a spoon to allow gradual cooling inside the oven for 1 hour. Remove the pan to a wire rack and cool completely for 2–3 hours. Cover and refrigerate for at least 8 hours or ideally overnight to allow the bars to fully set.
  7. Serve: Use the parchment overhang to lift the cheesecake slab from the pan. Cut into 12 to 16 bars using a hot, dry knife for clean slices. Sprinkle with flaky sea salt and additional caramel sauce if desired before serving.

Notes

  • Use full-fat brick cream cheese for the best creamy texture and cheesecake structure; low-fat or Neufchâtel cheese can cause graininess and poor setting.
  • Ensure ingredients like cream cheese, sour cream, and eggs are at room temperature to avoid cracks and ensure even baking.
  • To prevent cracks, avoid overmixing the eggs and cool the cheesecake gradually by leaving it in the oven with the door cracked after baking.
  • These bars can be made ahead and actually improve in flavor after chilling for a day or two.
  • You can freeze unbaked crust and pre-portioned batter components separately for up to one month; thaw overnight before assembling and baking.
  • If you don’t have a food processor for the crust, place graham crackers in a heavy-duty plastic bag and crush with a rolling pin until fine crumbs form.

Keywords: Chocolate Caramel Cheesecake Bars, Cheesecake Bars, Caramel Cheesecake, Chocolate Swirl Cheesecake, Dessert Bars, Graham Cracker Crust, Homemade Cheesecake

Find it online: https://spiceupwithsophie.com/chocolate-caramel-cheesecake-bars-recipe/