Creamy Caramel Cheesecake Squares (Print Version)
Ingredients:
01 -
1/4 cup granulated sugar.
02 -
1/2 cup unsalted butter, melted.
03 -
16 oz cream cheese, softened.
04 -
1/2 cup granulated sugar.
05 -
2 large eggs.
06 -
1/2 cup sour cream.
07 -
1 tsp vanilla extract.
08 -
1 cup dulce de leche.
09 -
1/4 cup heavy cream.
10 -
1 1/2 cups graham cracker crumbs.
Instructions:
01 -
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy lifting.
02 -
In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the prepared pan to create the crust.
03 -
In another bowl, beat the softened cream cheese with 1/2 cup sugar until smooth. Add the eggs one at a time, blending well after each addition, then mix in the sour cream and vanilla extract.
04 -
Pour the cream cheese mixture over the crust, spreading it evenly.
05 -
In a small saucepan, combine the dulce de leche and heavy cream over low heat, stirring until smooth. Drizzle this mixture over the cream cheese layer and use a knife to swirl it gently.
06 -
Bake for 35-40 minutes, or until the top is set but the center still jiggles slightly.
07 -
Allow the cheesecake to cool completely, then chill in the refrigerator for at least 4 hours or overnight.
08 -
Once chilled, lift the cheesecake out using the parchment overhang and cut into squares.