Double Salty Caramel Cheesecake Bars

While I'm on a caramel kick, I thought I'd throw one more recipe out there. Salty caramel is one of the best flavor combinations around and I'd like to incorporate it into every dessert ever. Since cheesecake is my all time favorite dessert, this was right up my alley. I'm usually not a fan of flavored cheesecakes. Plain cheesecake is my all time favorite. But one bite of this and I was hooked. Caramel is one of those flavors that pairs with just about any dessert.

 

This is a "double" caramel bar because not only is there a salty, sweet caramel topping but the cheesecake has caramel mixed right in. This is the perfect recipe to kick off the fall season!

Ingredients:

Crust:

2 1/4 cups graham cracker crumbs

2 tablespoons white sugar

1/2 teaspoons cinnamon

10 tablespoons melted, unsalted butter

Cheesecake:

2 8-oz packages cream cheese

1/2 cup caramel sauce (you can use my recipe for Caramel Paste, omitting the cornstarch)

1 cup white sugar

3 large eggs

2 teaspoons vanilla extract

Topping:

1/2 cup caramel sauce (you can use my recipe for Caramel Paste, omitting the cornstarch)

Sea salt

1. Preheat oven to 350 degrees F. Cover an 8 x 8 pan with foil and spray it with non-stick spray. Mix all ingredients for the crust in a bowl.

2. Press the mixture into the bottom of your pan. Bake about 10 minutes. Make sure you let it cool.

 

3. In a bowl, mix the cream cheese and sugar together. Add the eggs one at a time until full incorporated. Mix in the caramel and vanilla and stop mixing when just combined. Pour mixture into cooled crust.

 

4. Bake for 35-40 minutes until it turns a golden brown.

 

5. When cooled, spread caramel sauce over the top and sprinkle with sea salt. Enjoy!