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Creamy Caramel Cheesecake Squares

These Creamy Caramel Cheesecake Squares are irresistibly smooth and sweet with a buttery graham crust and luscious caramel swirls. Perfect for any occasion!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 12 servings

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs about 15 full sheets crushed
  • 1/2 cup unsalted butter melted

For the Cheesecake Filling:

  • 1 cup granulated sugar
  • 3 packages cream cheese 8 oz each, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup caramel sauce store-bought or homemade
  • 1/4 teaspoon salt

Instructions

Step 1: Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your 9x13-inch baking pan. Bake the crust for 10 minutes to set it, then remove from the oven and allow it to cool slightly while you prepare the filling.

Step 2: Make the Cheesecake Filling

  • Using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Add the vanilla extract and salt, mixing until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the sour cream until the filling is silky and well blended.

Step 3: Assemble and Add Caramel

  • Pour half of the cheesecake filling over the cooled crust, spreading it evenly. Drizzle half of the caramel sauce over the filling, then use a knife or skewer to gently swirl the caramel through the batter. Pour the remaining cheesecake filling on top, smoothing it out, and repeat with the rest of the caramel sauce, swirling it again to create a marbled effect.

Step 4: Bake the Cheesecake

  • Bake the cheesecake squares at 325°F (163°C) for about 50-60 minutes. The edges should be set, but the center will still have a slight jiggle. Turn off the oven, prop the door open, and let the cheesecake cool inside for 1 hour. This slow cooling helps prevent cracks.

Step 5: Chill and Serve

  • Remove the cheesecake from the oven and cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Once chilled, cut into squares and drizzle with additional caramel sauce if desired. Serve and enjoy!

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Wire Rack

Notes

  • Ensure cream cheese is fully softened to achieve a smooth filling.
  • Avoid overmixing after adding eggs to keep the texture light and creamy.
  • Press crust firmly and bake briefly to help it hold together well.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Try adding nuts, sea salt, or chocolate chips for extra flavor variations.