Incredible Caramel Cheesecake Bars

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If you aren’t already aware, I absolutely love all things caramel! I also rather like cheesecake… Before now, for some strange reason, I had not realised how good a marriage these two could make. Until recently, when I came across this recipe at Piece of Cake. No excuse needed, it was happening. So! Here is what you will need to make 9 of these really simple yet deeply delicious Caramel Cheesecake Bars.

Biscuit Base

• 100g Unsalted Butter
• 55g Golden Caster Sugar
• 1 tsp Vanilla Extract
• Pinch of Salt
• 125g Plain Flour

 

Cheesecake Filling

• 340g Full Fat Cream Cheese (I used Philadelphia)
• 45g Golden Caster Sugar
• 1 tsp Vanilla Extract
• 1 Egg
• 100g Dulce de Leche / Caramel
• Pinch of Salt

 

Essential Equipment

• 8″ (20cm) Square Tin

 

Caramel Cheesecake Bars Recipe

Preheat your oven to 180°C/Fan 170°C and grease & line your 8″ baking tin.

Either in an electric stand mixer or in a large bowl with an electric hand whisk, mix together the butter, caster sugar, vanilla extract & salt until light & fluffy.

Sift in the flour and mix again until you can’t see any more flour & it starts to clump together.

Press into your prepared tin & bake in the lower part of the oven for approx 15 mins until lightly golden.

Leave to one side to cool completely whilst we get on with the filling.

Turn your oven down to 170°C/Fan 160°C.

In either an electric stand mixer or in a large bowl with an electric hand whisk, beat together the cream cheese, caster sugar & vanilla extract until smooth.

Beat the egg in a cup/jug and, adding half at a time, mix into the cream cheese. It will seem like it’s split at first but keep going, it will come back together.

To Finish

Weigh the dulce de leche / caramel out into a small bowl & mix in the salt.

Then take 2 tbsp of the cream cheese mixture and stir well into the caramel.

Pour the cream cheese mixture over the cooled biscuit base then dot the caramel mixture on top.

Using a cocktail stick or skewer, swirl the caramel around until it creates a nice marbled effect. (Try not to scrape the biscuit underneath.)

Bake in the lower part of the preheated oven for approx 15-20 mins or until firm with a slight wobble in the middle.

Allow to cool completely then chill in the fridge for at least an hour or 2 before slicing into 9 pieces. Store in an airtight container in the fridge for up to 4 days.

These Caramel Cheesecake Bars are just gorgeous! I’m a sucker for a baked cheesecake & adding caramel is genius! It has a lovely, crunchy base & a soft, rich, caramel flavoured filling. A great recipe for the kids parties or even ‘posh’ it up with a scoop of your favourite ice cream & some caramel sauce served for dinner parties.

I hope you enjoyed the post my lovelies, until next time!

Miss KitchenMason

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