Caramel Cheesecake Bars

 

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter melted

Cheesecake Filling

• 8 ounces cream cheese
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 4 eggs
• 1/2 cup sour cream

Caramel Topping

• 1/2 cup brown sugar
• 6 Tablespoons butter
• 14 ounces sweetened condensed milk
• 2 Tablespoons corn syrup
• 1 teaspoon vanilla

Instructions

Crust

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
• Press into the bottom of a 9 x 13 inch baking dish sprayed with nonstick cooking spray; set aside.

Filling

• In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
• Beat in eggs, one at a time.
• Add sour cream and mix again until smooth.
• Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
• Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
• Remove from the oven, and let cool for an hour.

Caramel Topping

• Combine brown sugar and butter in a saucepan over medium heat.
• Stir continuously until the butter is melted and sugar is dissolved.
• Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
• Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don't have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
• Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake.
• Smooth and let set until cool.
• Cut into squares and serve.

Notes

• You can keep these in the fridge overnight and serve the next day.