Directions
-
Preheat your oven to 350°F (175°C). Prepare a 9×9-inch baking pan by lining it with parchment paper, allowing some extra paper to hang over the sides for effortless removal later. This step ensures that the bars come out cleanly, preserving their delightful layers.
-
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand, ensuring all crumbs are moistened. This mixture will provide a tremendous crunch that beautifully complements the creamy filling.
-
Firmly press the mixture into the bottom of your prepared pan, spreading it evenly across the surface. Bake in the oven for 8-10 minutes, until it is golden brown. Once done, remove it from the oven and allow it to cool slightly while you prepare the filling.
-
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. The consistency should be free of lumps, which ensures a delightful texture in your cheesecake layer.
-
Add the eggs, one at a time, to the cream cheese mixture, beating well after each addition. This method helps to create a tremendously light filling. Stir in the vanilla extract last, which adds a warm aroma that will make your kitchen smell heavenly.
-
Pour the cheesecake filling over the cooled crust, using a spatula to spread it evenly across the surface. Bake in the preheated oven for 25-30 minutes or until the center is set, and the edges appear lightly browned. A slight jiggle in the middle is perfectly acceptable—it will set up as it cools!
-
Remove from the oven and let the cheesecake cool at room temperature. Be patient—this helps to avoid cracking as it sets!
-
Once cooled, pour the caramel sauce over the cheesecake layer, spreading it evenly with a spatula. If you are feeling adventurous, sprinkle the top with sea salt to enhance the sweet caramel flavor.
-
Refrigerate the bars for at least 2 hours or until they are completely chilled. The waiting game is worthwhile, allowing the flavors to meld beautifully.
-
Finally, use the overhanging parchment paper to lift the cheesecake out of the pan. Cut into squares of your desired size—big or small, each piece will be a treasure of taste.
Continue reading on the next page 👇👇