Best Salted Caramel Cheesecake Bars Recipes

SALTED CARAMEL DULCE DE LECHE CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350°F (175°C). Coat 13x9x2-inch metal baking pan coated with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack. 2. Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. Add the eggs 1 at a time, blending for 3 to 5 seconds each time until incorporated. Add in the dulce de leche and vanilla and blend until just mixed - about 10 seconds. Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked, about 38 minutes. Transfer to rack and cool completely. 3. Once the cheesecake bar is cooled, pour 2/3 cup dulce de leche sauce and a the 3 tablespoons of whipping cream in a glass measuring cup. Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined. Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until just melted. Quickly dump the melted caramel chews into the dulce de leche mixture and stir continuously until combined. The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut it. Cover and chill. 4. Lastly - (and this is the best part!) when you're ready to serve the bars sprinkle the caramel glaze lightly with some fleur de sel. *Fleur de sel is a light and flaky sea salt, with a less salty and bitter taste than regular table or sea salt.

SALTED CARAMEL-PRETZEL CHEESECAKE BARS

Steps:

• Salted Caramel Sauce:
• Combine the sugar and water in a medium saucepan and bring to a boil over medium-low heat; continue to cook, without stirring, until the sugar has dissolved (about 4 min.).
• Increase the heat to medium-high, then cook until the caramel has turned to a deep golden color (about 6 to 7 min.).
• Remove from heat. Add the heavy cream and whisk to incorporate, being careful as the heavy cream will bubble heavily.
• Return the saucepan to the heat. Add the butter and salt; stir. Cook for another minute.
• Turn off the heat and let the caramel sauce cool down before using. (The caramel will get thicker after it cools down but it won't harden at room temperature.)
• Pretzel Crust:
• Preheat the oven to 400°F.
• Line a 2-inch-deep 8x8-inch pan with parchment paper.
• In a small bowl, combine the pretzel crumbs, sugar and butter.
• Press the mixture into the bottom of the pan and bake for 12 min. or until golden brown.
• Cheesecake:
• Reduce the oven temperature to 325°F.
• In a medium bowl, beat the cream cheese and sugar until smooth.
• Add the eggs, one at time, and mix until just blended.
• Stir in the vanilla and flour just until combined.
• Pour the cream cheese batter over the crust. Add ½ cup of the salted caramel sauce and swirl it into the cream cheese batter. Bake for 30 min. or until the center of cheesecake is set.
• Let the cheesecake cool completely at room temperature.
• Pour the remaining 1 cup salted caramel sauce over the cooled cheesecake, then refrigerate overnight (or at least 4 hours).
• Before serving, decorate with whole pretzels and salted caramel popcorn.

SALTED CARAMEL CHEESECAKE BARS RECIPE - (4.3/5)

Steps:

• Preheat oven at 350°F. Grease and line an 8-inch square baking tin. Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool. Turn down oven temperature to 300°F. In the bowl of a standing mixer with a paddle attachment, mix cream cheese and sugar until combined. Add eggs, one at a time. Then add vanilla and salt. Blend until well combined. Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter. Bake the cheesecake for 40 to 50 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour. Remove from the oven. Chill overnight. SALTED CARAMEL: In a heavy saucepan set over low heat, combine sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream slowly. Be careful as it will splatter. Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency. Let cool to room temperature. Pour the lukewarm caramel over the cooled cheesecake, then place in the refrigerator to chill for an hour. When ready to serve, cut into slabs or squares using a sharp knife dipped in hot water. Garnish with sea salt and serve.