Salted Caramel Cheesecake Squares

Name: Salted Caramel Cheesecake Squares
Prep time: 285 min
Total time: 285 min
Yield: 24
Ingredients: Cooking spray (for greasing the foil); 10 ounces graham crackers (2 sleeves); 1/2 cup pecans; 1 stick (8 tablespoons) salted butter (melted); 1 1/2 teaspoons vanilla extract; Three 8-ounce packages cream cheese (softened); 1 1/2 cups granulated sugar; 1 1/2 teaspoons vanilla extract; 4 large eggs; 1/2 cup sour cream; 1/2 cup packed dark brown sugar; 6 tablespoons salted butter; One 14-ounce can sweetened condensed milk; 2 tablespoons dark corn syrup; 1 teaspoon vanilla extract; Flaky sea salt (for garnish)

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Salted Caramel Cheesecake Squares

Who doesn’t love a decadent dessert that combines the rich and creamy flavors of cheesecake with the sweet and salty delight of salted caramel? Salted caramel cheesecake squares are a mouthwatering treat that will leave you craving for more. In this article, we will explore the tantalizing world of salted caramel cheesecake squares and discover what makes them so irresistible.

The Perfect Balance

One of the reasons why salted caramel cheesecake squares are so beloved is the perfect balance of flavors. The creamy cheesecake layer provides a smooth and luscious base, while the salted caramel topping adds a burst of sweetness with a hint of saltiness. This combination creates a harmonious blend that tantalizes your taste buds and leaves you wanting more.

Indulgent and Satisfying

When you take a bite of a salted caramel cheesecake square, you experience a symphony of textures and flavors. The velvety smoothness of the cheesecake layer melts in your mouth, while the caramel topping adds a delightful chewiness. The hint of saltiness in the caramel elevates the sweetness, creating a truly indulgent and satisfying dessert experience.

A Dessert for All Occasions

Salted caramel cheesecake squares are versatile treats that can be enjoyed on any occasion. Whether you’re hosting a dinner party, celebrating a special milestone, or simply treating yourself to a little indulgence, these squares are the perfect dessert choice. They are easy to make and can be prepared in advance, making them ideal for entertaining or for a quiet night in.

Frequently Asked Questions

1. Can I use store-bought caramel sauce for the topping?

Yes, you can use store-bought caramel sauce if you’re short on time. However, making your own salted caramel sauce from scratch will take your cheesecake squares to the next level.

2. How long do salted caramel cheesecake squares last?

If stored properly in an airtight container in the refrigerator, salted caramel cheesecake squares can last up to 5 days. However, they are so delicious that they are unlikely to last that long!

3. Can I freeze salted caramel cheesecake squares?

Yes, you can freeze salted caramel cheesecake squares for up to 3 months. Just make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing.

4. Can I use a different type of crust for the cheesecake squares?

Absolutely! While the classic graham cracker crust pairs perfectly with the flavors of salted caramel and cheesecake, you can experiment with different crusts. Oreo cookie crust or a buttery shortbread crust can add a delightful twist to this dessert.

5. Can I make mini salted caramel cheesecake squares?

Yes, you can! Simply use a mini muffin tin instead of a regular baking dish to create bite-sized cheesecake squares. They are perfect for parties or when you want a smaller portion.

6. Can I add any toppings to my salted caramel cheesecake squares?

Definitely! You can get creative with your toppings. Some popular choices include crushed pretzels for an extra salty crunch or a drizzle of chocolate sauce for added decadence.

7. Can I use low-fat cream cheese for a lighter version?

Yes, you can use low-fat cream cheese if you prefer a lighter version of salted caramel cheesecake squares. However, keep in mind that the texture and flavor may differ slightly from the original recipe.

8. Can I substitute the caramel topping with another sauce?

Of course! While salted caramel is the classic choice, you can experiment with different sauces. Chocolate sauce, fruit compote, or even a tangy lemon curd can be delicious alternatives to the caramel topping.

Conclusion

Salted caramel cheesecake squares are a heavenly dessert that combines the best of both worlds – creamy cheesecake and sweet-salty caramel. With their irresistible flavors and textures, they are sure to satisfy even the most discerning sweet tooth. Whether you’re enjoying them at a special occasion or treating yourself to a little indulgence, these squares are guaranteed to bring joy to your taste buds. So go ahead, whip up a batch of salted caramel cheesecake squares, and indulge in a truly delightful dessert experience!

Salted Caramel Cheesecake Squares

Prep4 hr 45 min

Total4 hr 45 min

Servings24

Cooking spray (for greasing the foil)
10 ounces graham crackers (2 sleeves)
1/2 cup pecans
1 stick (8 tablespoons) salted butter (, melted)
1 1/2 teaspoons vanilla extract
Three 8-ounce packages cream cheese (, softened)
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1/2 cup sour cream
1/2 cup packed dark brown sugar
6 tablespoons salted butter
One 14-ounce can sweetened condensed milk
2 tablespoons dark corn syrup
1 teaspoon vanilla extract
Flaky sea salt (for garnish)

Preheat the oven to 350 degrees F.
Line a 9-by-13-inch rectangular baking pan with foil and coat with cooking spray.
In a food processor, combine graham crackers and pecans. Pulse until the mixture becomes crumbs.
Add butter and vanilla to the food processor and pulse again until well combined.
Pour the crumb mixture into the prepared pan and press it into the bottom. It’s okay if some crumbs come up the sides.
In a medium bowl, beat cream cheese, granulated sugar, and vanilla with an electric mixer until smooth.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream.
Pour the cream cheese mixture into the crust and smooth the top.
Bake for 50 minutes.
Turn off the oven and leave the cheesecake inside with the door open for 15 minutes.
Take the cheesecake out and let it cool for an hour.
In a pan set over medium heat, combine brown sugar and butter. Stir until the butter is melted and the sugar is dissolved.
Add condensed milk, corn syrup, and vanilla to the pan. Bring to a boil while stirring continuously.
Insert a candy thermometer into the caramel mixture and continue boiling until it reaches 225 degrees F.
Turn off the