Description
Whipping up these coffee caramel cheesecake bars brings pure delight to your dessert table, with creamy layers that melt right into a buttery graham cracker crust. Silky caramel and rich espresso create a dreamy combination that turns your ordinary afternoon into something special.
Ingredients
Scale
Base:
- 1 ½ cups graham crackers
- ¼ cup butter
- 2 tablespoons sugar
Filling:
- 16 ounces cream cheese
- 2 eggs
- ½ cup sugar
- ½ cup sour cream
- 2 tablespoons instant espresso powder
- 2 teaspoons vanilla extract
Topping:
- ½ cup caramel sauce
- 1 pinch sea salt
Instructions
- Crush 1 ½ cups graham crackers into fine crumbs using a food processor or rolling pin. Mix thoroughly with ¼ cup melted butter and 2 tbsp sugar until the mixture resembles wet sand.
- Transfer the crumb mixture into an 8×8-inch parchment-lined baking pan. Press firmly and evenly across the bottom, creating a compact crust layer.
- Bake the crust at 350°F for exactly 10 minutes. Remove from the oven and allow to cool completely while you prepare the filling.
- In a large mixing bowl, beat 16 oz softened cream cheese with ½ cup sugar until completely smooth and free of lumps.
- Incorporate 2 tbsp instant espresso powder and 2 tsp vanilla extract into the cream cheese mixture. Blend until the coffee is fully distributed.
- Add eggs one at a time, mixing thoroughly after each addition. Gently fold in ½ cup sour cream until the filling is creamy and uniform.
- Pour the cheesecake filling over the cooled crust, ensuring an even distribution across the entire surface.
- Reduce oven temperature to 325°F. Bake the cheesecake for 30-35 minutes until the center is slightly jiggly but set around the edges.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour. Refrigerate for at least 4 hours to allow complete setting.
- Drizzle ½ cup caramel sauce over the chilled cheesecake. Sprinkle a pinch of sea salt across the top for enhanced flavor contrast.
- Slice into 16 square bars using a sharp knife wiped clean between cuts. Serve chilled and enjoy your coffee caramel creation.
Notes
- Check your graham cracker crust is uniformly packed to create a solid base that won’t crumble when cutting the bars.
- Let cream cheese reach room temperature before mixing to ensure a smooth, lump-free filling that blends perfectly.
- Use instant espresso powder sparingly to enhance coffee flavor without overwhelming the creamy cheesecake texture.
- Bake the bars just until the center is slightly jiggly, as they’ll continue setting while cooling and prevent dry, cracked surfaces.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 355 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg