Creamy Caramel Cheesecake Squares (Print version)

Buttery graham crust, creamy vanilla cheesecake, and a soft caramel layer cut into rich make-ahead squares.

# Ingredients:

For the crust

01 - 2 cups (200 g) graham cracker crumbs
02 - 1/4 cup (50 g) granulated sugar
03 - 1/2 cup (113 g) unsalted butter, melted
04 - Pinch of fine salt

For the cheesecake filling

05 - 16 oz (450 g) full-fat cream cheese, softened
06 - 3/4 cup (150 g) granulated sugar
07 - 1/2 cup (120 g) sour cream, room temperature
08 - 2 teaspoons vanilla extract
09 - 3 large eggs, room temperature

For the caramel topping

10 - 1/2 cup (105 g) packed light brown sugar
11 - 6 tablespoons (85 g) unsalted butter
12 - 1 can (14 oz or 397 g) sweetened condensed milk
13 - 2 tablespoons light corn syrup
14 - 1 teaspoon vanilla extract
15 - 1/2 teaspoon flaky sea salt, optional

# Instructions:

01 - Heat the oven to 325 F. Line a 9x13-inch baking pan with parchment, leaving overhang on two sides, and lightly grease the exposed sides.
02 - Mix graham cracker crumbs, sugar, melted butter, and salt until evenly moistened. Press firmly into the pan and bake for 9-10 minutes. Let it cool slightly while you make the filling.
03 - Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla, then add eggs one at a time on low speed just until combined.
04 - Spread the filling over the warm crust. Bake for 32-38 minutes, until the edges are set and the center still has a gentle wobble. Cool at room temperature for 1 hour.
05 - In a saucepan over medium-low heat, melt brown sugar and butter together. Whisk in condensed milk and corn syrup, then simmer while stirring for 4-6 minutes until thick and glossy. Remove from heat and stir in vanilla.
06 - Pour the warm caramel over the cooled cheesecake and spread evenly. Sprinkle with flaky salt if using. Refrigerate at least 4 hours, or overnight, until very cold and firm.
07 - Lift the chilled cheesecake from the pan using the parchment. Cut into 16 squares with a warm, clean knife, wiping the blade between cuts.

# Good to know:

01 - Chill at least 4 hours before slicing for clean edges.
02 - Best served cold or after 10 minutes at room temperature.
03 - Store covered in the refrigerator for up to 5 days.

Back