Caramel Bars (Print-Friendly Version)
# What You'll Need:
→ Crust
01 -
200 g crushed graham crackers
02 -
2 tablespoons white sugar
03 -
¼ teaspoon cinnamon powder
04 -
141 g melted salted butter
→ Cheesecake Batter
05 -
681 g softened cream cheese
06 -
212 g white sugar
07 -
75 g room temperature sour cream
08 -
½ cup caramelized milk spread
09 -
2 teaspoons vanilla flavoring
10 -
3 large eggs
→ Glaze
11 -
⅔ cup caramelized milk spread
12 -
1 tablespoon thick cream
# Step-by-Step Directions:
01 -
Set your oven to 350°F (175°C). Put foil or baking paper in a 9x13-inch metal pan with extra hanging over the sides for easy removal later. Spray a bit of cooking oil on top.
02 -
Combine the graham cracker bits, white sugar, and cinnamon in a container. Pour in the melted butter and stir until everything gets wet. Push this mix down hard into your pan bottom and bake it for 10 minutes until the edges turn slightly golden. Let it cool while you work on the filling.
03 -
With your mixer, whip the cream cheese, white sugar, and sour cream on medium for about 1-2 minutes until it's fluffy. Mix in the caramelized milk spread until smooth. Add the vanilla and eggs last, mixing just enough to blend them in. Don't overmix or you'll mess up the texture.
04 -
Drop the filling onto your cooled base and smooth it out. Bake for 30-35 minutes. You'll know it's done when the edges puff up and the middle isn't wobbling anymore but still looks soft. Cool it all the way down.
05 -
Put your caramelized milk spread and thick cream in a bowl that can go in the microwave. Heat it in 20-second bursts, stirring after each one, until it's runny enough to pour. Add more cream if it's too thick.
06 -
Pour your runny topping all over the cooled cheesecake and spread it out. Stick it in the fridge until it's completely cold before cutting it into squares.
# Helpful Notes:
01 -
Different brands of caramelized milk spread have different thicknesses, so you might need to tweak how much cream you add to get the right topping consistency.