Description
These Cookie Butter Caramel Cheesecake Bars combine a smooth and creamy cheesecake layer with the warm, spiced flavor of cookie butter and luscious caramel topping. Perfectly balanced, easy to make, and versatile for any occasion, they offer a decadent, comforting dessert experience that can be enjoyed fresh or made ahead.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- Optional: 1/2 cup chopped pecans or walnuts (for nutty twist)
Cheesecake Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup cookie butter spread
Topping
- 1/2 cup caramel sauce
- Optional: Flaky sea salt, for salted caramel variation
- Optional: Melted semi-sweet chocolate for drizzle
- Optional: Whipped cream and cinnamon for garnish
Instructions
- Prepare the crust: Combine the all-purpose flour, brown sugar, salt, and softened butter in a bowl. Use your hands or a pastry cutter to mix until the mixture resembles coarse crumbs. Press evenly into a greased baking pan. Bake briefly at 350°F (175°C) until golden, about 10-12 minutes, to set the crust.
- Make the cheesecake filling: In a separate bowl, beat the cream cheese until smooth using a hand mixer. Add granulated sugar, then eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gently fold in the cookie butter spread until fully incorporated and the filling is creamy and uniform.
- Assemble the bars: Pour the cheesecake filling over the pre-baked crust and spread it evenly with a spatula. Drizzle caramel sauce generously on top. Use a toothpick or knife to swirl the caramel into the cheesecake layer for a marbled effect.
- Bake and cool: Bake the assembled bars at 325°F (160°C) for 35-40 minutes until the edges are set but the center jiggles slightly. Let the bars cool completely in the pan, then refrigerate for several hours or overnight to firm up before slicing.
- Slice and serve: Warm a sharp knife in hot water for clean slices. Cut the bars into squares or rectangles as desired. Optionally garnish with whipped cream, cinnamon, crushed nuts, or cookie butter cookies before serving.
Notes
- Bring cream cheese and eggs to room temperature for a smooth, lump-free filling.
- Do not overmix cheesecake batter to prevent cracks.
- Use a high-quality cookie butter to maximize flavor.
- For an ultra creamy texture, bake bars in a water bath.
- Chill bars overnight for the best texture and easier slicing.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cookie butter, caramel, cheesecake bars, dessert, creamy cheesecake, spiced dessert, easy dessert, make-ahead dessert