Coffee Caramel Cheesecake Bars
These Coffee Caramel Cheesecake Bars are the best because they have a lot of rich, creamy cheesecake, strong espresso taste, and buttery caramel. These bars are the best treat for coffee lovers since they have a crispy cookie crust and a silky, melt-in-your-mouth middle.
What I like best isIt’s easier than you think to make them.
Let’s start baking!
Ingredients
For the crust:
- 1 ½ cups of crumbled digestive biscuits or graham crackers
- ¼ cup of melted butter
- 2 tablespoons of sugar
For the filling for the cheesecake:
- Cream cheese that has been softened to 16 oz (450g)
- ½ cup of sugar
- 2 tablespoons of instant espresso powder
- Two teaspoons of vanilla extract
- Two eggs and half a cup of sour cream
For the topping of caramel:
- ½ cup of store-bought or homemade caramel sauce
- A pinch of sea salt (optional, for a salted caramel flavor)
Other tools:
- Baking pan that is 8 by 8 inches
- Bowls for mixing
- Whisk or electric mixer
- Paper made with parchment
- Spoon for pouring caramel
Instructions
- Mix the crushed graham crackers, melted butter, and sugar together in a bowl. Put the mixture in an 8×8-inch baking tray lined with parchment paper.
- Evenly press the crust mixture into the pan and bake it for 10 minutes at 350°F (175°C). Let it cool down while you make the filling.
- Mix the cream cheese and sugar together in a big bowl until they are creamy. Mix in the instant espresso powder and vanilla extract.
- Add one egg at a time, mixing after each one. Add the sour cream and mix it in.
- Put the cheesecake filling on top of the chilled crust and bake it at 325°F (163°C) for 30–35 minutes, or until it is set but still a little jiggly in the middle.
- Let the cheesecake come down to room temperature, then put it in the fridge for at least four hours.
- Pour caramel sauce on top and add sea salt. Cut into bars and serve!
Tips for Best Results
- For a smoother filling, use cream cheese that is at room temperature.
- For a more balanced coffee flavor, mix the espresso powder with a small amount of warm water.
- If you want a crust that is crunchier, bake it for 10 minutes before adding the filling.
- For the greatest texture, put the bars in the fridge for at least four hours.
- Drizzle more caramel on top right before serving to add more caramel taste.
Storage
- You can keep it in the fridge for up to five days.
- You may freeze it for up to two months! Just let it thaw before serving.
That’s all there is to it. Your Coffee Caramel Cheesecake Bars are ready! They are rich, creamy, and full of espresso and caramel flavor, so they are the best dessert for any event. Give them a try, snap a picture, and tell me how they came out. Have fun! ✨🍯🍰