Creamy Caramel Cheesecake Squares are a delicious dessert that combines the richness of cream cheese with the sweetness of caramel, all atop a buttery graham cracker crust. The smooth caramel swirl gives these cheesecake squares an elegant touch, making them perfect for parties, gatherings, or simply a sweet treat at home. With a crispy base and creamy center, these squares are a delightful way to indulge in the classic flavors of caramel and cheesecake. For best results, allow them to chill thoroughly before cutting into neat squares.
Creamy Caramel Cheesecake Squares are a delicious and indulgent dessert perfect for any sweet occasion. These squares feature a blend of creamy cheesecake swirled with rich caramel, all atop a buttery graham cracker crust. Let’s explore the ingredients needed to create these delightful squares.
INGREDIENTS
Granulated sugar: 1/4 cup, for the crust and 1/2 cup for the cheesecake filling, adding sweetness.
Unsalted butter: 1/2 cup, melted, to combine with the graham cracker crumbs for the crust.
Cream cheese: 16 oz, softened, for a smooth and creamy filling.
Eggs: 2 large, to add structure to the cheesecake.
Sour cream: 1/2 cup, for a creamy texture and slight tang.
Vanilla extract: 1 tsp, to enhance the flavor.
Dulce de leche: 1 cup, for the rich caramel swirl.
Heavy cream: 1/4 cup, to thin out the dulce de leche for an easy swirl.
Graham cracker crumbs: 1 1/2 cups, forming the base of the cheesecake squares.
INSTRUCTIONS
Step 1:
Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy lifting later.
Step 2:
In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
Step 3:
In a separate bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream and vanilla extract.
Step 4:
Pour the cream cheese mixture over the prepared crust, spreading it out evenly.
Step 5:
In a small saucepan over low heat, combine the dulce de leche and heavy cream, stirring until the mixture is smooth. Drizzle this caramel mixture over the cream cheese layer and use a knife to gently swirl it in.
Step 6:
Bake the cheesecake for 35-40 minutes, or until the top is set but the center still jiggles slightly.
Step 7:
Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours or overnight.
Step 8:
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan and cut it into neat squares before serving.
Serving and Storage Tips
Serve the Creamy Caramel Cheesecake Squares chilled for the best texture and flavor. They pair wonderfully with a cup of coffee or tea for a delightful dessert experience.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The squares will stay fresh and maintain their creamy consistency.
For longer storage, wrap the squares tightly in plastic wrap and freeze them for up to 2 months. Thaw in the refrigerator overnight before serving.
Helpful Notes
For an extra touch of flavor, sprinkle a pinch of sea salt over the dulce de leche before swirling it into the cheesecake layer.
If you prefer a thicker crust, increase the graham cracker crumbs to 2 cups and adjust the butter accordingly.
To achieve perfectly neat squares, wipe your knife clean between each cut.
Tips from well-known chefs
Chef Martha Stewart recommends using room-temperature cream cheese for a smoother filling and avoiding lumps.
Chef Nigella Lawson suggests swirling the caramel mixture gently to create a marbled effect for an elegant presentation.
Chef Ina Garten advises chilling the cheesecake overnight for the flavors to fully develop and the texture to set perfectly.