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Caramel cheesecake bars

2

  • Prep Time20 mins
  • Total Time50 mins
  • Makes24 bars
*PLUS 3 hours cooling time
Caramel cheesecake bars

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 1/2 cup unsalted butter, melted

  • 2 cups graham-cracker crumbs

Filling

  • 3 250-g pkgs cream cheese, softened

  • 1 cup granulated sugar

  • 3 eggs, at room temperature

  • 1/2 cup sour cream

  • 1 tsp lemon zest

  • 1 tbsp lemon juice

Topping

  • 1/2 cup packed brown sugar

  • 1/4 cup unsalted butter

  • 1/2 cup 35% cream

  • 1 tsp vanilla

  • 1/2 tsp kosher salt

Instructions

  • PREHEAT oven to 325F. Spray a 9x13-in. metal pan with cooking spray and line with parchment to overhang on 2 sides.

  • CRUST: Stir crumbs and butter in a small bowl until crumbs are moist. Press firmly and evenly into prepared pan and bake until golden, 10 min. Let cool.

  • FILLING: Beat cream cheese in a large bowl, using an electric mixer on medium-low, scraping down sides occasionally, until very smooth, 4 min. Beat in sugar until combined, 3 min. Beat in eggs, 1 at a time, on low speed, scraping bowl between additions. Beat in sour cream, lemon zest and lemon juice until smooth. Pour batter over prepared crust and smooth top.

  • BAKE until filling is set, 35 to 40 min. Cool on a rack for 1 hour. Cover with plastic wrap and refrigerate 1 to 2 hours. Cut into bars.

  • TOPPING: Combine  brown sugar and unsalted butter in a small saucepan over medium. Gently boil for 3 min. Stir in cream, vanilla and salt until smooth. Let cool, then transfer to a container and refrigerate for up to 2 weeks. Kitchen Tip: Bars will keep in refrigerator up to 3 days, or wrap with foil and freeze for up to 1 month.


Nutrition (per square)

Calories 223, Protein 4g, Carbohydrates 16g, Fat 17g, Sodium 155mg.
Good source of vitamin A.

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