Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang.
- Combine graham cracker crumbs, melted butter, and sugar. Mix until crumbly.
- Press firmly into the baking dish. Bake 8-10 minutes, until lightly golden. Cool slightly.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, then vanilla and sour cream. Mix well.
- Pour over the cooled crust and spread evenly.
- Bake the Cheesecake:
- Bake for 25-30 minutes, until edges are set but the center is slightly jiggly.
- Cool completely, then refrigerate for at least 3 hours.
- Add the Caramel Topping:
- Pour caramel sauce over the chilled cheesecake and spread evenly. Add salt (optional).
- Chill for 30 minutes to set.
- Cut and Serve:
- Lift the cheesecake out using the parchment paper. Cut into squares and serve chilled.
Cook Notes & Tips
- Use room temperature cream cheese, eggs, and sour cream for a smoother filling.
- Homemade caramel elevates the flavor, but store-bought works too!
- Use a sharp knife and wipe it clean between cuts for neat squares.
Recipe Variations
- Chocolate Drizzle: Drizzle melted chocolate over the caramel.
- Nutty Caramel Squares: Sprinkle with chopped pecans or walnuts.
- Biscoff Crust: Use Biscoff cookie crumbs instead of graham crackers.
Frequently Asked Questions (FAQs)
Q: Can I make these ahead? A: Yes! Make up to 2 days in advance and refrigerate.
Q: How do I prevent cracking? A: Don’t overbake; the center should be slightly jiggly. Cool gradually.
Q: Can I freeze them? A: Yes! Freeze the cooled cheesecake (without caramel) for up to 3 months. Thaw overnight and add caramel before serving.
Enjoy these incredibly delicious Creamy Caramel Cheesecake Squares! They’re perfect for sharing with friends and family.
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