Get ready to indulge in a truly luxurious dessert that’s surprisingly easy to make: Caramel Cheesecake Bars! These decadent squares feature a buttery, crunchy pecan shortbread cookie crust, topped with a rich, velvety smooth cheesecake layer, and crowned with a luscious dulce de leche caramel sauce. It’s a symphony of flavors and textures that promises to be a show-stopping treat for any occasion, from a special dinner to a casual gathering.
Why I Love This Recipe
These Caramel Cheesecake Bars are pure dessert perfection! What I love most is how effortlessly they combine sophisticated flavors with a straightforward baking process. The pecan shortbread crust provides an incredible nutty, buttery foundation that complements the creamy cheesecake beautifully. The cheesecake layer itself is smooth, rich, and perfectly tangy, balancing the sweetness of the dulce de leche caramel topping. It’s a make-ahead dream, allowing you to prepare it in advance and simply slice and serve when ready. The combination of creamy, crunchy, and caramel-y goodness makes every bite a truly indulgent experience that will have everyone asking for the recipe!
Ingredients
Here’s what you’ll need to create these decadent Caramel Cheesecake Bars:
Crust:
- 3 cups pecan shortbread cookie crumbs (about 24 cookies from a 13-ounce package)
- 2 tablespoons granulated sugar
- ½ cup salted butter, melted
Cheesecake Layer:
- 16 ounces cream cheese, softened to room temperature
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
Caramel Topping:
- 13.4 ounces dulce de leche caramel (canned or jarred)
- 3 tablespoons heavy cream
Swaps and Notes
- Pecan Shortbread Cookie Crumbs: Lorna Doone shortbread cookies are a classic choice for this type of crust. You can also use plain shortbread cookies, graham crackers, or even vanilla wafers. If not using pecan shortbread, you might consider adding 1/4 cup of finely chopped toasted pecans to the crust mixture for nutty flavor.
- Salted Butter (Crust): The salt in the butter helps balance the sweetness. If using unsalted butter, add a tiny pinch (1/8 tsp) of salt to the crust mixture.
- Cream Cheese (Cheesecake Layer): Ensure cream cheese is at room temperature for a smooth, lump-free batter. Full-fat cream cheese (block-style) is essential for the best texture and richness.
- Eggs (Cheesecake Layer): Room temperature eggs incorporate more smoothly into the batter.
- Vanilla Extract: Pure vanilla extract offers the best flavor.
- Sour Cream (Cheesecake Layer): Adds moisture, tang, and a velvety texture to the cheesecake. Full-fat sour cream is recommended.
- Dulce de Leche Caramel: Canned or jarred dulce de leche is perfect. If you can’t find it, you can make your own by slowly simmering a can of sweetened condensed milk (ensure it’s submerged in water) for 2-3 hours. Alternatively, use a good quality thick caramel sauce.
- Heavy Cream (Caramel Topping): Thins the dulce de leche slightly to make it pourable and creamy.
Instructions
Let’s bake and chill these decadent Caramel Cheesecake Bars!
- Preheat Oven & Prep Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper. Be sure you have enough parchment paper hanging over the sides of the pan to create “slings” – this will allow you to easily lift the cooled caramel cheesecake bars out of the pan later.
- Make the Crust: In a medium-sized mixing bowl, combine the 3 cups of pecan shortbread cookie crumbs, 2 tablespoons of granulated sugar, and ½ cup of melted salted butter. Stir everything together until the crumbs are well moistened and resemble wet sand.
- Press the Crust: Press the crust mixture into an even layer in the bottom of the prepared baking pan. Use the bottom of a glass or your fingers to pack it in as tightly and evenly as possible. This creates a firm base for your cheesecake. Set the prepared crust aside.
- Prepare Cheesecake Batter (Cream Cheese & Sugar): In a large mixing bowl, with a handheld electric mixer (or stand mixer with paddle attachment) on medium speed, beat the softened cream cheese for 1 to 2 minutes, or until it is completely smooth and fluffy. Add the ⅔ cup of granulated sugar to the cream cheese and beat for an additional 30 seconds to combine thoroughly.
- Add Eggs & Vanilla: Add the 2 room temperature large eggs and 1 teaspoon of vanilla extract to the cream cheese mixture. Mix just until fully incorporated. You do not want to beat too much air into the cheesecake batter at this stage, as too much air can cause cracking during baking.
- Stir in Sour Cream: Gently stir the ⅓ cup of sour cream into the cream cheese mixture until you have a nice smooth, creamy cheesecake batter.
- Pour & Tap Batter: Pour the prepared cheesecake batter over the pecan cookie crust in the baking pan. Use a rubber spatula or the back of a spoon to smooth out the top. Gently tap the pan onto the counter a couple of times to release any trapped air bubbles in your cheesecake batter. This will help to ensure you have a nice smooth cheesecake once baked and prevent large air pockets.
- Bake Cheesecake: Bake for 40 to 45 minutes, or until the edges are lightly golden and the center of the cheesecake does not jiggle excessively if the pan is moved slightly. It should still have a slight jiggle in the very center, as it will continue to set as it cools.
- Slow Cool (Prevent Cracks): Turn off the oven, but leave the cheesecake inside. Crack open the oven door about 1 to 2 inches (you can stick a wooden spoon in the door to keep it ajar). You will leave your cheesecake bars in the oven to start to slowly cool for 30 minutes. This helps prevent the top of the cheesecake from cracking due to sudden temperature changes.
- Prepare Caramel Topping: While the cheesecake is slowly cooling, in a small, microwave-safe bowl, add the 13.4 ounces of dulce de leche caramel and 3 tablespoons of heavy cream. Heat in the microwave for 30 to 45 seconds on high. Stir with a spoon or whisk until the mixture is smooth and pourable.
- Top with Caramel: Once you remove your cheesecake bars from the oven after the slow cooling period, immediately spread the prepared dulce de leche caramel sauce in an even layer over the entire top of the cheesecake.
- Chill & Set: Allow the caramel cheesecake bars to cool on the counter at room temperature for another 30 to 60 minutes. Then, place them into the refrigerator to chill and set completely. This chilling process is vital! Chill your caramel cheesecake bars for at least 3 to 4 hours or, ideally, up to overnight before removing them from the baking pan (using the parchment paper slings) to slice and serve.
Tips for Success
- Room Temperature Cream Cheese & Eggs: Make sure that the cream cheese and eggs are at room temperature. This is essential for a smooth, lump-free cheesecake filling.
- Don’t Overbeat Cheesecake: Beat the cream cheese and sugar well, but once the eggs and vanilla are added, mix just until combined. Overbeating at this stage incorporates too much air, which can cause cracks.
- Water Bath Effect (Slow Cooling): The method of leaving the cheesecake in the cooling oven with the door ajar simulates a very slow cooling process, similar to a water bath, and helps prevent the top from cracking.
- Dulce de Leche Consistency: Heating the dulce de leche with heavy cream makes it wonderfully smooth and spreadable. Adjust the heating time and cream amount if needed for your desired consistency.
- Chill Thoroughly: The colder the caramel cheesecake bars are, the cleaner your cuts will be when slicing. An overnight chill in the refrigerator works great. For quick firming for super clean slices, you can place your pan into the freezer for about 30 minutes before cutting.
- Serving Temperature: These caramel cheesecake bars can be served chilled or at room temperature. Note that the colder bars will have a firmer caramel topping. The caramel will soften slightly as it comes to room temperature, which some people prefer for a gooier experience.
- Oven Calibration: Oven temperatures vary. It’s always a good idea to check your bars at the lower end of the recommended baking time to prevent overbaking.
Serving Suggestions and Pairings
These Caramel Cheesecake Bars are rich and satisfying on their own, but can be enhanced with simple additions:
- Fresh Berries: A few fresh raspberries or blueberries can add a lovely tart contrast.
- Whipped Cream: A dollop of fresh whipped cream or a swirl of cool whip.
- Coffee: Pairs perfectly with a hot cup of coffee or espresso.
- For other rich and comforting desserts perfect for gatherings, explore our Pecan Pie Bars for another classic bar dessert.
Storage and Leftover Tips
These Caramel Cheesecake Bars store beautifully, making them excellent for make-ahead desserts!
- Refrigeration: Store completely cooled and set Caramel Cheesecake Bars in an airtight container in the refrigerator for up to 5-7 days.
- Freezing: These bars freeze exceptionally well! Once fully cooled and set, cut them into individual squares. Wrap each square tightly in plastic wrap, then place them in a freezer-safe airtight container or bag, separating layers with parchment paper. Freeze for up to 2-3 months.
- Thawing: Thaw frozen bars in the refrigerator for several hours or overnight. You can also enjoy them partially frozen for a firmer, almost ice cream-like treat.
More Recipes You Will Love
If you loved the rich, creamy, and indulgent nature of these Caramel Cheesecake Bars, you’ll definitely want to explore some of our other fantastic dessert recipes:
- For another utterly decadent sweet obsession, check out These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a fan of rich, classic baked goods, our The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot are a must-try!
- And for a delightful no-bake fall treat, don’t miss This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
- Finally, for a quick and easy no-bake dessert hack, our This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack is always a winner!
Final Thoughts
These Caramel Cheesecake Bars are a testament to how combining classic flavors and textures can create a truly unforgettable dessert. They’re rich, creamy, sweet, and perfectly balanced by the salty crust – a treat that’s ideal for any celebration or simply for indulging your sweet tooth. Give them a try, and prepare to fall in love with their decadent layers!
What’s your favorite type of bar cookie or square dessert? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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