Description
Delicious Chocolate Caramel Crunch Cheesecake Bars with a graham cracker crust, creamy cheesecake filling, a layer of caramel, and a crunchy chocolate topping.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup packed brown sugar
- ¼ teaspoon salt
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ¾ cup soft caramel candies
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1½ cups crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 2 tablespoons creamy peanut butter
- ¼ cup toffee bits (optional)
Instructions
- Preheat the oven to 325°F. Line a 9 × 13-inch baking pan with parchment paper, leaving extra paper over the edges for easy removal.
- Combine the graham cracker crumbs, melted butter, brown sugar, and salt. Mix until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool slightly.
- Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed. Stir in the sour cream, vanilla, and flour until just combined.
- Pour the cheesecake mixture over the crust and spread evenly.
- Bake for 30–35 minutes, or until the edges are set and the center still has a slight wobble. Remove from the oven and let cool.
- In a microwave-safe bowl, combine the caramel candies and heavy cream. Heat in 20-second intervals, stirring each time, until melted and smooth. Stir in the salt.
- Pour the caramel over the cooled cheesecake and gently spread it into an even layer. Refrigerate for about 20 minutes to help it set.
- Melt the chocolate chips and peanut butter together in the microwave in 20-second intervals, stirring until smooth. Gently fold in the crispy rice cereal and toffee bits, if using.
- Spread the chocolate crunch mixture evenly over the caramel layer. Gently press it down without crushing the cereal.
- Refrigerate for at least 4 hours, or until the cheesecake and topping are firm.
- Lift the cheesecake out of the pan using the parchment paper. Cut into bars with a sharp knife, wiping the blade between cuts.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps.
- Mix the cheesecake filling on low speed after adding the eggs to prevent excess air.
- Let the cheesecake cool before adding the caramel so the layers stay distinct.
- Fold the cereal into the melted chocolate gently to preserve its crunch.
- For cleaner slices, chill the bars overnight and use a warm, dry knife.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg