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Sea Salt Caramel Swirl Cheesecake Bars

Sea Salt Caramel Swirl Cheesecake Bars

Details

Timing
Timing
Total:
1 Hr. 3 Min.
Bake:
38 Min.
Prep:
25 Min.
Skill Level:
Beginner
Yields:
24 bars

Creamy, dreamy, tangy and sweet — that's how we describe this Sea Salt Caramel Swirl Cheesecake Bars recipe that makes undeniably delectable squares of goodness. Sea salt caramel flavored baking chips and rich cream cheese come together in every square atop a crunchy and crumbly graham cracker crumb crust. These beginner-friendly Sea Salt Caramel Swirl Cheesecake Bars are perfect for taking to a potluck, whipping up for a special occasion or having for dessert on a weeknight.

Check out our other Cheesecake Recipes That Take the Cake for more tangy, delicious dessert how-tos — including no-bake goodies.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
38 minutes
Cool Time
2 hours
Chill Time
2 hours 30 minutes

Ingredients

  • 3 packages
    cream cheese (8 oz each), softened
  • 3/4 cup
    sugar
  • 1/8 tsp
    salt
  • 3
    eggs
  • 1 tsp
    vanilla extract
  • 2 Tbsps
    light cream
  • 1/2 cup
    walnut pieces (optional)
  • 1/2 tsps
    rum extract (optional)
  • 1 2/3 cups
    HERSHEY'S Sea Salt Caramel Flavored Baking Chips (10 oz pkg.)
  • Crumb Crust
  • 1 1/2 cups
    graham cracker crumbs
  • 3 Tbsps
    sugar
  • 6 Tbsps
    butter or margarine, melted
READY TO MAKE THIS?

Directions

Equipment Needed 
Oven Oven
Baking Pan Baking Pan
Mixing Bowl Mixing Bowl
Mixer Mixer
Microwave Microwave
Microwave-Safe Bowl Microwave-Safe Bowl
Wire Rack Wire Rack
Refrigerator Refrigerator
1

Heat oven to 350°F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare Crumb Crust.

2

Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.

3

Place caramel chips in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at mediuum an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.

4

Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes).

5

Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

Crumb Crust: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.

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