Caramel Topped Cheesecake Squares
These Caramel Topped Cheesecake Squares just might be the best cookie bars. A crisp biscuit layer, followed by a cream cheese filling and topped with decadent caramel sauce. Perfect fall baking.
Servings: 25 squares
Calories: 200kcal
Ingredients
For the base
- 1 Cup cookie crumbs
- 1/4 Cup butter melted
For the filling
- 16 oz cream cheese equal to two packs
- 1/2 Cup granulated white sugar
- 1 1/2 Tablespoons all purpose flour
- 2 eggs at room temperature
- 1/4 Cup whipping cream
- 1 teaspoon vanilla extract
For the topping
- 1 cup granulated white sugar
- 1/3 cup butter unsalted
- 1/2 cup heavy cream
- 1/2 tsp salt
Instructions
For the crust
- In a medium sized bowl combine the cookie crumbs and melted butter. Press the crumbs evenly over the bottom of the pan. Press firmly to ensure they don't fall apart. Cover and refrigerate while you make the filling.
For the filling
- Preheat oven to 350 degrees f/180 degrees c. Grease and line and 8 x 8 baking dish with parchment paper. Set aside.
- Add the cream cheese, sugar and flour to the bowl of your electric mixer. Mix on high speed for about 2 minutes until smooth. As you are mixing, scrape down the sides as needed.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream and vanilla extract and mix until incorporated.
- Remove the crust from the refrigerator and evenly pour over the filling.
- Bake for approximately 45 - 50 minutes. Open the oven door and turn off the oven. Leave the cheesecake in the oven for about 15 more minutes.
- Remove from oven and place on a cooling rack until completely cooled, at least an hour.
For the topping
- In a medium saucepan set over medium heat, add all the sugar at once and start to stir. Stir the sugar until it starts to clump together and turn light brown.
- Continue to stir the sugar until it completely melts and becomes rich brown in colour. The entire process of stirring the sugar will take about 10 minutes.
- Immediately add the butter and stir vigorously until it's completely melted. This will take about a minute. It will quickly thicken the butter melts.
- In a slow steady stream, add the cream. Whisking as you pour. Leave it to come to a boil. This will take about 1 minute. Remove from heat and whisk in the 1/2 teaspoon salt.
- Caramel sauce will thicken as it cools. Pour slightly cooled caramel sauce over the cheesecake bars. Cover and refrigerate for at least an hour.
- Cut into equal squares. Refrigerate leftovers.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Caramel Topped Cheesecake Squares
Amount Per Serving (1 square)
Calories 200
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 51mg17%
Sodium 159mg7%
Potassium 38mg1%
Carbohydrates 18g6%
Fiber 0.2g1%
Sugar 17g19%
Protein 2g4%
Vitamin A 500IU10%
Vitamin C 0.04mg0%
Calcium 26mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.