Description

Indulge in these luscious Chocolate Caramel Cheesecake Bars featuring a buttery graham cracker crust, a creamy full-fat cheesecake layer, and a decadent chocolate-caramel swirl topping. Baked to perfection, these bars offer a sublime combination of rich chocolate, smooth caramel, and a hint of sea salt for an irresistible dessert that’s perfect for any occasion.

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

Prepare crust: Preheat oven to 325°F (163°C). Grease a 9×13-inch metal baking pan and line with parchment paper, leaving overhang for easy removal. In a food processor, pulse graham crackers until fine crumbs form. Add melted butter, sugar, and salt; pulse until mixture resembles wet sand. Press evenly and firmly into the pan bottom. Bake for 10 minutes, then cool completely on a wire rack for at least 20 minutes.
Make cheesecake layer: Using a stand or hand mixer, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat for 2 more minutes until fluffy. Mix in sour cream and vanilla extract until combined. Add eggs one at a time, blending just until each yolk disappears. Gently fold in flour until just incorporated. Pour mixture over cooled crust and smooth the top. Refrigerate for 15 minutes to set slightly.
Prepare chocolate topping: Melt chocolate and butter together in a double boiler until smooth. Remove from heat and stir in vanilla extract and instant espresso powder. Allow to cool for 3-4 minutes until warm (95–100°F).
Assemble swirl: Warm the salted caramel sauce until fluid (approx. 100°F). Dollop caramel over the chilled cheesecake layer, then dollop chocolate mixture over the caramel. Using a skewer, gently swirl to create a marbled effect without overmixing.
Bake cheesecake bars: Place the baking pan on a larger baking sheet for stability. Bake for 42–48 minutes, until edges are set and center jiggles slightly. The internal temperature should be 150–155°F for perfect doneness.
Cool gradually: Turn off the oven and crack the door open, allowing the bars to rest inside for 1 hour to cool gradually. Then transfer to a wire rack to cool completely for 2–3 hours. Cover and refrigerate for at least 8 hours or ideally overnight to fully set.
Serve: Lift cheesecake slab from pan using parchment overhang. Cut into 12–16 bars with a hot, dry knife for clean slices. Sprinkle with flaky sea salt and additional caramel if desired before serving.

Notes

Use full-fat brick cream cheese for a creamy texture and proper setting; low-fat or Neufchâtel can cause graininess and poor structure.
Avoid cracking by using room-temperature ingredients, baking at an accurate 325°F, cooling gradually, and not overmixing eggs.
Make ahead: Bake and chill up to 3 days in advance. Freeze unbaked crust and batter components separately for up to 1 month and thaw overnight before assembling.
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.

Prep Time: 25 minutes
Cook Time: 58 minutes
Category: Dessert
Method: Baking
Cuisine: American

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