Description
Enjoy these creamy cheesecake bars featuring a delicious graham cracker crust and a rich caramelized brûlée topping. Perfect for any occasion, they offer a delightful combination of flavors and textures that will impress your guests and leave them craving more!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ¼ cup granulated sugar
- 1 tablespoon water
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs, ½ cup of granulated sugar, melted butter, and 1 teaspoon of vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake the crust in the preheated oven for about 10 minutes, or until its lightly golden. Remove it from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add in 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Continue to beat until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- In a separate bowl, whisk together the heavy cream, cornstarch, and lemon juice until smooth. Gradually add this mixture to the cream cheese mixture, beating on low speed until well incorporated.
- Pour the filling over the cooled crust in the baking dish and spread it evenly with a spatula.
- Place the baking dish in the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and crack the door open. Let the cheesecake bars cool in the oven for about 1 hour.
- After an hour, remove the cheesecake bars from the oven and let them cool at room temperature for another 30 minutes. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- In a small saucepan, combine ¼ cup of granulated sugar and 1 tablespoon of water. Stir gently to combine.
- Heat the mixture over medium heat until the sugar dissolves and starts to bubble. Allow it to boil without stirring for about 5-7 minutes, or until it turns a deep amber color.
- Once the caramel reaches the desired color, remove it from the heat and let it cool for a minute.
- Drizzle the caramel over the chilled cheesecake bars, making sure to cover the surface evenly.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Be cautious while making the caramel, as it can burn quickly.
- For best results, refrigerate the cheesecake bars overnight to enhance the flavors.
- Prep Time: 30 minutes
- Cook Time: 60 minutes