Caramel Bars (Printable 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 full-fat cream
# How to Make It:
01 -
Fire up 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 grabbing later. Give it a quick spray with cooking oil.
02 -
Toss graham cracker crumbs, white sugar, and cinnamon in a bowl. Pour in your melted butter and stir until everything's wet. Push this mix down hard into your pan bottom and cook for 10 minutes till the edges turn slightly golden. Let it cool as you make your filling.
03 -
With your mixer, whip the cream cheese, white sugar, and sour cream on medium for a minute or two until fluffy. Dump in the caramelized milk spread and blend it all together. Add your vanilla and eggs last, mixing just enough to combine them without going overboard.
04 -
Drop your cheesecake mix onto the cooled base and smooth it flat. Bake for 30-35 minutes until the sides puff up and the middle isn't wobbly anymore but still a bit soft. Set it aside to cool completely.
05 -
Put your caramelized milk spread and cream in a bowl that works in the microwave. Heat it up 20 seconds at a time, giving it a stir between zaps, until you can pour it easily. Add extra cream if it's too thick.
06 -
Pour your warm topping all over the cooled cheesecake and smooth it out. Stick it in the fridge until it's totally cold before cutting into squares.
# Additional Tips:
01 -
Different brands of caramelized milk spread can be thicker or thinner, so you might need to tweak how much cream you use in the topping.