Caramel Cheesecake Bars
7
- Prep Time20 min
- Total Time50 min
- Makes24 bars
Photo, Roberto Caruso.
Ingredients
1/2 cup unsalted butter, melted
2 cups graham-cracker crumbs
Filling
3 250-g pkgs cream cheese, softened
1 cup granulated sugar
3 eggs, at room temperature
1/2 cup sour cream
1 tsp lemon zest
1 tbsp lemon juice
Topping
1/2 cup packed brown sugar
1/4 cup unsalted butter
1/2 cup 35% cream
1 tsp vanilla
1/2 tsp kosher salt
Instructions
PREHEAT oven to 325F. Spray a 9x13-in. metal pan with cooking spray and line with parchment to overhang on 2 sides.
CRUST: Stir crumbs and butter in a small bowl until crumbs are moist. Press firmly and evenly into prepared pan and bake until golden, 10 min. Let cool.
FILLING: Beat cream cheese in a large bowl, using an electric mixer on medium-low, scraping down sides occasionally, until very smooth, 4 min. Beat in sugar until combined, 3 min. Beat in eggs, 1 at a time, on low speed, scraping bowl between additions. Beat in sour cream, lemon zest and lemon juice until smooth. Pour batter over prepared crust and smooth top.
BAKE until filling is set, 35 to 40 min. Cool on a rack for 1 hour. Cover with plastic wrap and refrigerate 1 to 2 hours. Cut into bars.
TOPPING: Combine brown sugar and unsalted butter in a small saucepan over medium. Gently boil for 3 min. Stir in cream, vanilla and salt until smooth. Let cool, then transfer to a container and refrigerate for up to 2 weeks. Kitchen Tip: Bars will keep in refrigerator up to 3 days, or wrap with foil and freeze for up to 1 month.
Nutrition (per square)
Calories 223, Protein 4g, Carbohydrates 16g, Fat 17g, Sodium 155mg.
Good source of vitamin A.
Get more of our best cheesecake recipes.
Get more of our best caramel recipes.
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