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Sea Salt Caramel Swirl Cheesecake Bars

Details

Time
5 hours 30 minutes
Skill Level
Beginner
Yields
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

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 tsp

    rum extract (optional)

  • 1/2 cup

    walnut pieces (optional)

  • Crumb Crust

  • 1 1/2 cups

    graham cracker crumbs

  • 3 Tbsps

    sugar

  • 6 Tbsps

    butter or margarine, melted

READY TO MAKE THE RECIPE?

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.

Additional questions?