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Classic cheesecake is hard to beat: rich, tangy filling balanced by a lightly sweet graham cracker crust. But when I want that cheesecake flavor without the fuss of a whole cake, cheesecake bars are the answer. They’re simpler to make and easier to serve—perfect for a casual dessert or a party.
These aren’t just any cheesecake bars. These are salted caramel swirl cheesecake bars: a creamy cheesecake base with ribbons of buttery, salted caramel throughout the filling, not just on top. The caramel is swirled into the batter so every bite delivers that sweet-and-salty caramel flavor.
I used Domino® Golden Sugar throughout this recipe, including in the salted caramel. Golden sugar is a less processed cane sugar that swaps in cup-for-cup for white sugar while bringing a subtle molasses note that bakes beautifully into desserts. It adds depth to the caramel and to the bars overall.
How to Make Salted Caramel Swirl Cheesecake Bars
These bars have three main components: salted caramel, a graham cracker crust, and the cheesecake filling. Make the caramel first so it can cool before being combined with the filling.
1. Salted Caramel
Start by melting Domino® Golden Sugar in a small saucepan over medium heat, stirring until it becomes a smooth amber liquid—watch it carefully so it doesn’t burn. Add cubed unsalted butter and stir until melted, then slowly drizzle in heavy cream while stirring. Let the caramel boil for about a minute, remove from heat, and stir in coarse sea salt. Allow the sauce to cool; it will thicken as it cools and becomes a silky, buttery caramel.
2. Graham Cracker Crust
Pulse graham crackers in a food processor or blender until fine; eight full sheets yields about 1 1/4 cups (use crushed digestive biscuits as a substitute where graham crackers aren’t available). Combine the crumbs with Domino® Golden Sugar, melted butter, and a pinch of salt. Press the mixture firmly into an 8×8 pan lined with foil and freeze for 10–15 minutes, then bake at 375°F for 8–10 minutes. This pre-bake gives the crust structure so it won’t crumble when you slice the bars.
3. Cheesecake Filling
The filling is classic and simple. Beat softened cream cheese with Domino® Golden Sugar until smooth, then add sour cream, vanilla extract, and lemon juice. On low speed, incorporate three large eggs one at a time until just blended—avoid overmixing to limit air in the batter. Reserve about 1/2 cup of the batter and stir the cooled caramel into that portion to lighten it before adding it to the top of the cheesecake batter. Drop spoonfuls of the caramel-mixed batter over the filling and swirl gently with a knife. Lightening the caramel helps prevent deep cracks or craters in the bars while they bake.
Quick Tips to Make the Perfect Salted Caramel Swirl Cheesecake Bars
- Use room-temperature cream cheese and eggs. Softened cream cheese mixes smoothly and incorporates evenly. Cold cream cheese can remain lumpy and tempt you to overmix the batter, which can add excess air and lead to cracks.
- Don’t overmix the batter. Mix just enough to combine ingredients and remove lumps. Over-beating introduces air, causing the cheesecake to rise too fast and then fall, which creates cracks.
- Cool the cheesecake gradually. Let the bars cool on a wire rack at room temperature for about 30 minutes before chilling in the refrigerator for at least three hours, preferably overnight. Rapid chilling can cause condensation and surface defects or cracking.
Print Recipe
Salted Caramel Swirl Cheesecake Bars
Ingredients
For the Salted Caramel (yield: ~½ cup):
- 110 g Domino® Golden Sugar
- 45 g unsalted butter
- 60 g heavy cream
- ½ teaspoon coarse sea salt
For the Graham Cracker Crust:
- 105 g graham cracker crumbs (approx. 8 crackers)
- 75 g Domino® Golden Sugar
- 70 g unsalted butter melted
- ⅛ teaspoon coarse sea salt
For the Cheesecake Filling:
- 455 g cream cheese softened
- 200 g Domino® Golden Sugar
- 3 large eggs
- 60 g sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ cup salted caramel
Instructions
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Make the salted caramel: Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will clump and then melt into an amber liquid—watch carefully so it doesn’t burn.
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Once the sugar is melted, add the butter and stir until incorporated (the mixture will bubble vigorously). Slowly drizzle in 1/4 cup heavy cream while stirring. Allow to boil for 1 minute, remove from heat, and stir in 1/2 teaspoon coarse sea salt. Let cool before using; the caramel will thicken as it cools.
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Preheat oven to 375°F (190°C). Line an 8×8 pan with foil, leaving overhang for easy removal, and set aside.
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Make the graham cracker crust: Pulverize graham crackers in a food processor, then mix the crumbs with melted butter, Domino® Golden Sugar, and a pinch of salt. Press firmly into the prepared pan and bake 8–10 minutes. Allow to cool and reduce oven temperature to 325°F (165°C).
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Make the cheesecake filling: Beat softened cream cheese and Domino® Golden Sugar on medium speed until smooth, about 2 minutes. Add sour cream, lemon juice, and vanilla; combine. On low speed, add eggs one at a time, mixing only until just blended. Stop mixing after the final egg.
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Scoop out 1/2 cup of batter into a bowl and stir in some cooled salted caramel until combined. Pour the remaining batter over the slightly cooled crust. Drop spoonfuls of the caramel-batter on top and swirl with a knife.
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Bake for 35–40 minutes, until the cheesecake is set and edges are lightly browned. The bars will puff up during baking and sink slightly as they cool. Cool on a wire rack for 30 minutes, then chill in the fridge for at least 3 hours or preferably overnight. Use the foil overhang to lift the bars from the pan and cut into squares.
Notes
Nutrition
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