Introduction

These Chocolate Caramel Cheesecake Bars combine a crisp graham cracker crust with a luscious cheesecake layer, topped by a smooth chocolate and salted caramel swirl. Rich and indulgent, they offer balanced flavors and textures that make every bite unforgettable. Perfect for special occasions or a decadent treat.

The image shows three stacked dessert squares on a white plate with a white marbled texture below. Each square has three layers: a bottom dark brown crumbly chocolate brownie base, a middle creamy light beige cheesecake layer, and a top thick caramel layer that is glossy and dripping down the sides. The caramel drips are rich amber color, flowing over the edges. The top is sprinkled with small chocolate shavings that add texture and extra detail. The background is softly out of focus, making the dessert the main focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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

Step 1: 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.
Step 2: In a food processor, pulse the graham crackers until finely ground. Add melted butter, sugar, and salt; pulse until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan.
Step 3: Bake the crust for 10 minutes, then cool completely on a wire rack for at least 20 minutes. Do not skip cooling to prevent melting the cheesecake layer later.
Step 4: Using a stand or hand mixer, beat the cream cheese until smooth, about 2 minutes. Add sugar and beat for 2 more minutes until fluffy. Mix in the sour cream and vanilla extract until combined.
Step 5: Add the eggs one at a time, mixing just until each yolk disappears. Gently fold in the flour with a spatula until just incorporated—avoid overmixing.
Step 6: Pour the cheesecake batter over the cooled crust and smooth the top. Refrigerate for at least 15 minutes while you prepare the chocolate layer.
Step 7: Melt chopped chocolate and butter together in a heatproof bowl over simmering water, stirring constantly until smooth. Remove from heat and whisk in vanilla and espresso powder. Let cool to warm but not hot (about 95–100°F).
Step 8: Warm the caramel sauce until fluid but not boiling (around 100°F). Spoon dollops of caramel evenly over the chilled cheesecake, then add alternating dollops of the chocolate mixture. Swirl gently with a toothpick or skewer to create marbling—don’t overmix.
Step 9: Place the pan on a larger baking sheet and bake for 42–48 minutes. The edges should be set and puffed; the center should jiggle slightly like Jell-O. Internal temperature should reach 150–155°F.
Step 10: Turn off the oven and crack the door open slightly with a wooden spoon. Let the bars rest inside for 1 hour to cool gradually.
Step 11: Remove from oven and cool completely on a wire rack for 2–3 hours. Cover tightly and refrigerate for at least 8 hours, preferably overnight, to firm up and develop flavor.
Step 12: Lift the bars out using the parchment overhang and cut into 12–16 even squares with a hot, dry knife. Sprinkle with flaky sea salt and drizzle additional caramel before serving if desired.

Tips & Variations

Remove dairy ingredients from the fridge 2–3 hours before baking to ensure smooth, lump-free batter.
Use a silicone spatula to scrape the mixing bowl thoroughly after each step to prevent pockets of unmixed ingredients.
To prevent cracking, cool bars gradually in the oven before transferring to a wire rack.
For gluten-free crust, substitute certified gluten-free graham crackers or use a mixture of almond and oat flour with xanthan gum.
Add 1 tablespoon orange zest to the chocolate layer for a citrusy twist or fold in ½ cup raspberries to the cheesecake batter for a fruity burst.
Chill bars thoroughly before cutting to achieve clean, crisp edges and avoid crumbling.
Freeze fully chilled bars wrapped tightly for up to 3 months; thaw in the refrigerator overnight before serving.

Storage

Store leftover bars covered in the refrigerator for up to 1 week. For longer storage, freeze individual bars tightly wrapped in plastic and placed in a freezer bag for up to 3 months. Thaw frozen bars overnight in the refrigerator before serving. Reheat knife blades under hot water and dry between cuts to maintain clean slices.

How to Serve

Three square dessert bars are stacked on a white plate with a white marbled texture surface. Each bar has three clear layers: a dark, moist chocolate brownie base at the bottom, a thick, creamy golden caramel middle layer, and a light yellow, smooth cheesecake layer on top. Glossy caramel sauce drips down the sides of the bars, pooling slightly on the plate. Small chocolate bits are sprinkled on top, adding a textured contrast. The focus is sharp on the front dessert, with a soft blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or Neufchâtel?

No, full-fat cream cheese is essential for creamy texture and proper setting. Reduced-fat versions often cause weeping or graininess and lead to poor structure.

Why did my bars crack?

Cracking usually results from cold batter, too high oven temperature, rapid cooling, or overmixing eggs. Use room-temperature ingredients, bake at a steady 325°F, cool bars gradually, and mix gently to avoid this.

Can I make these ahead?

Yes, these bars improve with time. Bake and chill them up to 3 days in advance. You can also freeze the unbaked crust and batter separately for up to 1 month and thaw before assembling and baking.

What if I don’t have a food processor for the crust?

Place graham crackers in a sealed bag and crush finely with a rolling pin or heavy bottle. Sifting through a coarse sieve helps remove large pieces for an even crust.

Can I substitute sour cream with Greek yogurt?

Yes, use full-fat plain Greek yogurt and drain excess whey for about 10 minutes to match sour cream’s consistency. Avoid light or nonfat variants for best results.

My caramel seized when added to chocolate—what went wrong?

Either caramel was too cold, causing the chocolate to harden, or the chocolate was too hot, causing separation. Keep both between 90–105°F before swirling for smooth blending.

How do I fix lumpy cheesecake batter?

Pour the batter through a fine mesh sieve to remove unmelted bits or undissolved sugar, then proceed with swirling and baking.

Can I use store-bought caramel?

Yes, choose thick, dairy-based refrigerated caramel sauces labeled “real dairy.” Avoid thin, corn syrup-heavy varieties as they can melt down layers and water out the texture.