Incredible Caramel Cheesecake Bars

Caramel Cheesecake Bars | Baked Cheesecake | Traybake | Easy

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.

Caramel Cheesecake Bars | Baked Cheesecake | Traybake | Easy

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

Caramel Cheesecake Bars | Baked Cheesecake | Traybake | Easy

Caramel Cheesecake Bars | Baked Cheesecake | Traybake | Easy

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.

Caramel Cheesecake Bars | Baked Cheesecake | Traybake | Easy

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.

Caramel Cheesecake Bars | Baked Cheesecake | Traybake | Easy

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

Caramel Cheesecake Bars | Baked Cheesecake | Traybake | Easy

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

Caramel Cheesecake Bars | Baked Cheesecake | Traybake | Easy

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.

Caramel Cheesecake Bars | Baked Cheesecake | Traybake | Easy

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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6 thoughts on “Incredible Caramel Cheesecake Bars”

  1. sandy dali says:

    looks fantastic! what brand of dulce de leche did you use? is it thick like a paste?

    1. Miss KitchenMason says:

      Hi! I used Gaucho Ranch and yes, it’s like a thick paste

  2. Holy mother of cheesecake! That looks so heavenly. I am most definitely trying this.

    1. Miss KitchenMason says:

      Hahaha, thank you!

  3. Sarah says:

    Ahh!! Needs this!! Can you ship some to California, please? Looks so enticing 🙂

    1. Miss KitchenMason says:

      Hahaha! They might be a little spoilt by the time they get there from the UK!

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