Salted-Caramel Cheesecake Bars with Gingersnap Crust
Indulge in these irresistible salted-caramel cheesecake bars featuring a crunchy gingersnap crust. Each bite offers a delightful balance of creamy, sweet, and salty flavors, making this dessert a showstopper for any gathering. Perfect for sharing or savoring solo, these bars are sure to impress your guests and elevate your dessert game. Easy to make, visually stunning, and utterly delicious—prepare yourself for a tasty adventure!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups gingersnap cookies, crushed
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- ½ cup salted caramel sauce (store-bought or homemade)
- Sea salt flakes for garnish
Instructions
- Preheat the oven to 325°F (160°C). Grease an 8×8 inch baking pan or line with parchment paper.
- In a bowl, mix crushed gingersnap cookies with melted butter and sugar until crumbly. Press firmly into the bottom of the prepared pan.
- Bake the crust for about 10 minutes until lightly golden. Let cool slightly.
- In a large mixing bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
- Stir in half of the salted caramel sauce gently to create swirls.
- Spread the cheesecake filling over the cooled crust and bake for 30-35 minutes until set but slightly jiggly in the center.
- Allow to cool completely before refrigerating for at least two hours.
- Slice into bars and drizzle with remaining salted caramel sauce; sprinkle with sea salt flakes before serving.
Nutrition
- Serving Size: 1 bar (65g)
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Feel free to substitute gingersnap cookies with chocolate wafers for a different flavor profile. Add cinnamon to the filling for warmth or extra caramel drizzles on top for indulgence. Store leftovers in an airtight container in the fridge for up to five days.