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Salted Caramel Brown Sugar Cheesecake Bars

hese rich and creamy cheesecake bars feature a buttery graham cracker crust, a brown sugar-sweetened cheesecake filling, and swirls of salted caramel on top. Finished with a sprinkle of flaky sea salt, they’re the perfect balance of sweet and salty.
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Prep Time 25 minutes
Cook Time 40 minutes
Chilling Time 3 hours
Total Time 4 hours 5 minutes
Servings: 9 Bars
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Crust
  • 1½ cups Graham cracker crumbs about 10-12 full sheets
  • ¼ cup Light brown sugar
  • 7 tbsp Unsalted butter melted
  • Pinch of salt
For the Cheesecake Filling
  • 16 oz Cream cheese (2 blocks) softened
  • ¾ cup Light brown sugar
  • 2 Large eggs at room temperature
  • 1 tsp Pure vanilla extract
  • ¼ cup Sour cream at room temperature
For the Salted Caramel
  • ½ cup Store-bought or homemade caramel
  • Flaky sea salt for finishing
Optional Homemade Caramel
  • ½ cup Granulated sugar
  • 2 tbsp Water
  • 3 tbsp Unsalted butter
  • ¼ cup Heavy cream
  • Pinch of salt

Equipment

  • 8x8 inch square baking pan
  • Parchment paper
  • Mixing bowls 1 medium, 1 large
  • Electric hand mixer or stand mixer
  • Food Processor optional, for graham cracker crust
  • Measuring cups & spoons
  • Rubber spatula
  • Saucepan if making homemade caramel
  • Whisk
  • Toothpick or knife for swirling the caramel

Method
 

  1. Preheat & prep
    Preheat oven to 325°F (160°C).
    Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. Make the crust
    In a medium bowl, mix graham cracker crumbs, brown sugar, melted butter, and pinch of salt until combined and sandy.
    Press firmly and evenly into the bottom of the prepared pan.
    Bake for 8–10 minutes. Let cool slightly.
  3. Make the Caramel Sauce (optional)
    Heat sugar and water in a small saucepan over medium heat until deep amber, swirling (don’t stir).
    Remove from heat, carefully whisk in butter, then heavy cream.
    Stir in salt. Cool slightly before using.
  4. Make the filling
    In a large bowl, beat softened cream cheese and brown sugar together until smooth and creamy.
    Add eggs one at a time, mixing just until incorporated.
    Mix in vanilla and sour cream until just combined (don’t overmix to avoid air bubbles).
  5. Assemble & bake
    Pour cheesecake filling over the crust and smooth the top.
    Spoon dollops of caramel sauce over the batter, then gently swirl with a toothpick or knife.
    Bake for about 30–35 minutes, until edges are set but center still has a slight jiggle.
  6. Chill & finish
    Cool completely at room temperature, then refrigerate for at least 3 hours (or overnight).
    Once chilled, drizzle extra caramel over the top and sprinkle lightly with flaky sea salt.
    Lift out of the pan and cut into squares.