May 3, 2016
Salted Caramel Cheesecake Bars
- Preheat oven to 350°F. Mix all ingredients for the Crust together. Press into a 12″x 8″ rectangular glass dish.
Crust:
1 cup Graham Cracker Crumbs
1/4 tsp. Cinnamon
6 Tbs. Byrne Dairy Butter, melted
1 Tbs. Brown Sugar
2. Beat softened Cream Cheese with Sugar until well combined. Add in Eggs one at a time, mixing thoroughly. Add in Sour Cream and Vanilla Extract.
Filling:
1.5- 8 oz. blocks Cream Cheese, room temperature
3/4 cup Sugar
2 Byrne Dairy Eggs
1/2 cup Byrne Dairy Sour Cream
2 tsp. Vanilla Extract
3. Pour Filling over Crust. Bake 45-50 minutes, or until set. Turn oven off, leave dish in the oven for 10 minutes. Remove & cool before refrigerating.
4. In a saucepan over medium heat, melt Brown Sugar and Butter together. Add in Sweetened Condensed Milk and Evaporated Milk. Insert candy thermometer. Cook caramel until it reaches 225°F. Remove from heat and stir in Vanilla Extract. Cool 5 minutes. Pour over Cheesecake & sprinkle with Sea Salt. Refrigerate 2 hours or until ready to serve. Cut into squares.
Topping:
1/2 cup Brown Sugar
6 Tbs. Byrne Dairy Butter
1 can Sweetened Condensed Milk
2 Tbs. Evaporated Milk
1 tsp. Vanilla Extract
Sea Salt