Creamy Caramel Cheesecake Squares

 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 9x13-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.