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INGREDIENTS
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Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Cheesecake Filling:
- 8 oz. cream cheese, softened
- 1 half cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1/2 cup bitter cream
Caramel Topping:
- 1/2 cup brown sugar
- 6 tablespoons butter
- 14 oz sweetened condensed milk
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
INSTRUCTIONS
1. Preheat Oven:
Preheat your oven to 350°F (175°C).
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Mix till nicely combined.
Press the combination evenly into the backside of a 9×13 inch baking dish that has been sprayed with nonstick cooking spray. Set aside.
3. Prepare the Cheesecake Filling:
In a massive bowl, beat the cream cheese, sugar, and vanilla extract with an electric powered mixer till easy and creamy.
Add the eggs one at a time, beating nicely after every addition.
Mix in the bitter cream till the combination is clean and properly combined.
Pour the cheesecake filling over the organized crust, smoothing the pinnacle with a spatula.
4. Bake the Cheesecake:
Bake in the preheated oven for 50 minutes, or till the core is set and the edges are gently golden.
Turn off the oven, open the door slightly, and let the cheesecake sit down in the heat oven for 15 minutes.
Remove the cheesecake from the oven and let it cool on a wire rack for one hour.
5. Make the Caramel Topping:
In a medium saucepan over medium heat, mix the brown sugar and butter. Stir consistently till the butter is melted and the sugar is dissolved.
Whisk in the sweetened condensed milk, corn syrup, and vanilla extract. Bring the combination to a boil, stirring continuously.
Continue to boil till the caramel reaches 225°F (107°C) on a sweet thermometer.
6. Assemble the Bars:
Let the caramel cool in the pan for 3-5 minutes.
Pour the heat caramel over the cooled cheesecake, spreading it evenly with a spatula.
Allow the caramel to set and cool completely.
7. Serve:
Once the caramel is set, reduce the cheesecake into squares and serve.
8. Storage:
Store the Caramel Cheesecake Bars in an hermetic container in the fridge for up to 3-4 days.
Enjoy these indulgent Caramel Cheesecake Bars with their prosperous layers of creamy cheesecake and luscious caramel topping!
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