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Sea Salt Caramel Swirl Cheesecake Bars


5 hours 30 minutes
Skill Level
24 bars

A mouth-watering blend of sea salt caramel swirls with cream cheese can be found in these delectable caramel cheesecake bars. HERSHEY’S Sea Salt Caramel Flavored Baking Chips make it easy to create gourmet flavor.

Ingredients & Directions

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


  • 3 packages
    cream cheese (8-oz. each) , softened
  • 3/4 cup
  • 1/8 tsp
  • 3
  • 1 tsp
    vanilla extract
  • 2 Tbsps
    light cream
  • 1/2 tsp
    rum extract (optional)
  • 1/2 cup
    walnut pieces (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
  • 6 Tbsps
    butter or margarine, melted


Equipment Needed 
Oven Oven
Baking Pan 13x9x2-Inch Baking Pan
Mixing Bowl Mixing Bowl
Mixer Mixer
Microwave Microwave
Microwave-Safe Bowl Microwave-Safe Bowl
Wire Rack Wire Rack
Refrigerator Refrigerator

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


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.


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.


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.)


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.

Additional questions?