In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Add sugar and mix until creamy.
Add eggs one at a time, mixing gently. Fold in sour cream, vanilla, flour, and salt. Do not overmix—this keeps the texture silky.
Pour the filling over the cooled crust and smooth the top.
Bake for 40–45 minutes, until the center is just set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Then cool completely at room temperature.
Step 3: Prepare the Salted Caramel Sauce
In a saucepan over medium heat, melt sugar until amber-colored, stirring gently.
Add butter carefully (it will bubble), then slowly pour in warm cream while whisking.
Simmer for 1–2 minutes until smooth. Remove from heat and stir in sea salt. Let cool slightly.
Step 4: Assemble the Bars
Once the cheesecake is fully cooled, pour the caramel evenly over the top. Use an offset spatula to spread.
Refrigerate for at least 4 hours, preferably overnight.
Sprinkle flaky sea salt just before slicing.
How to Slice Perfect Cheesecake Bars
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Chill thoroughly before cutting
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Use a sharp knife dipped in hot water
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Wipe the blade clean between cuts
Expert Tips for the Best Results
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Use full-fat cream cheese for the creamiest texture
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Room-temperature ingredients prevent lumps
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Don’t overbake—the center should wobble slightly
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Chill overnight for clean slices and deeper flavor
Variations You’ll Love
Chocolate Salted Caramel Cheesecake Bars
Add a chocolate cookie crust or drizzle melted chocolate over the caramel.
Nutty Caramel Cheesecake Bars
Top with toasted pecans or hazelnuts for crunch.
No-Bake Version
Use a chilled cream-cheese filling stabilized with gelatin and skip the oven.
Storage & Freezing
Refrigerator:
Store covered for up to 5 days.
Freezer:
Freeze bars individually wrapped for up to 2 months. Thaw overnight in the fridge.
Serving Suggestions
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Serve chilled with coffee or espresso
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Add whipped cream for extra indulgence
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Pair with fresh berries for contrast
Nutritional Notes (Approximate per bar)
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Calories: ~420
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Fat: 28g
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Carbohydrates: 36g
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Protein: 6g
(Values vary depending on portion size and ingredients.)
Frequently Asked Questions
Can I use store-bought caramel?
Yes, but homemade caramel gives superior flavor and texture.
Why did my cheesecake crack?
Overbaking or overmixing introduces air. Don’t worry—caramel covers everything beautifully.
Can I make this gluten-free?
Absolutely! Use gluten-free graham crackers.
Final Thoughts
These Salted Caramel Cheesecake Bars are the ultimate dessert for anyone who loves rich, creamy cheesecake paired with deep caramel flavor and a touch of sea salt. They look impressive, taste luxurious, and are surprisingly simple to make.
Whether you’re baking for guests or treating yourself, this recipe delivers bakery-quality results every single time.
Once you make them, don’t be surprised if everyone asks for the recipe—and seconds. 🍰✨
