Caramel Swirl Cookie Dough Cheesecake Bars

Get ready to experience dessert perfection with these Caramel Swirl Cookie Dough Cheesecake Bars! This recipe combines the creamy tang of a classic cheesecake, the comforting chewiness of cookie dough, and the rich, buttery sweetness of a homemade caramel glaze. It’s a symphony of textures and flavors that will leave you craving more. Perfect for potlucks, parties, or simply a luxurious treat for yourself, these bars are guaranteed to impress. Let’s dive into the ingredients you’ll need to create this masterpiece!

What You’ll Need: The Ingredient Rundown

• 200 g (7 oz) Graham Crackers, Crushed: We’re starting with a sturdy base! Graham crackers provide that classic cheesecake crust flavor and a delightful crumbly texture. Ensure they are finely crushed for a consistent base.
• 60 g (1/4 cup) Unsalted Butter, Melted (for crust): The melted butter binds the graham cracker crumbs together, creating a firm and flavorful crust. Using unsalted butter allows you to control the overall saltiness of the bars.
• 400 g (14 oz) Cream Cheese, Softened: The star of the show! Full-fat cream cheese is essential for a rich, creamy, and stable cheesecake filling. Make sure it’s fully softened to avoid lumps.
• 100 g (1/2 cup) Granulated Sugar (cheesecake): This adds sweetness to the cheesecake layer and helps create a smooth texture.
• 2 Large Eggs: Eggs provide structure and richness to the cheesecake, helping it set properly.
• 120 g (1/2 cup) Sour Cream: Sour cream adds a delightful tanginess and moisture to the cheesecake, preventing it from becoming too dense.
• 1 tsp (5 ml) Alcohol‑free Vanilla Extract (cheesecake): A touch of vanilla enhances the overall flavor profile of the cheesecake, adding warmth and complexity.
• 1 tbsp (15 ml) Lemon Juice: A small amount of lemon juice brightens the flavors and balances the sweetness of the cheesecake.
• 120 g (1 cup) All‑Purpose Flour: Flour provides structure to the cheesecake layer, helping it hold its shape.
• 60 g (1/3 cup) Unsalted Butter, Softened (cookie dough): Softened butter is crucial for creating a tender and chewy cookie dough.
• 50 g (1/4 cup) Brown Sugar: Brown sugar adds a molasses-like flavor and contributes to the chewy texture of the cookie dough.
• 30 g (2 tbsp) Granulated Sugar (cookie dough): A bit of granulated sugar complements the brown sugar, adding sweetness and helping with browning.
• 1/2 tsp (2.5 ml) Salt: Salt enhances the flavors of both the cheesecake and the cookie dough, balancing the sweetness.
• 1 tsp (5 ml) Alcohol‑free Vanilla Extract (cookie dough): Another boost of vanilla flavor for the cookie dough, creating a harmonious blend with the cheesecake.
• 2 tbsp (30 ml) Milk: Milk helps bind the cookie dough ingredients together, creating a soft and pliable dough.
• 100 g (3.5 oz) Halal‑certified Mini Chocolate Chips (for swirl): These add pockets of chocolatey goodness throughout the cheesecake. Using mini chips ensures they distribute evenly.
• 150 g (2/3 cup) Granulated Sugar (caramel glaze): The foundation of our luscious caramel glaze!
• 60 ml (1/4 cup) Water: Water is essential for dissolving the sugar and creating the caramel syrup.
• 120 ml (1/2 cup) Heavy Cream: Heavy cream adds richness and smoothness to the caramel glaze, creating a velvety texture.
• 30 g (2 tbsp) Unsalted Butter (caramel glaze): Butter adds shine and enhances the flavor of the caramel glaze.
• 1/2 tsp (2.5 ml) Flaky Sea Salt (caramel glaze): Flaky sea salt balances the sweetness of the caramel and adds a delightful textural contrast.
• Extra Flaky Sea Salt and a handful of Mini Chocolate Chips (for garnish): For that final touch of elegance and flavor!

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• Graham Crackers: Digestive biscuits or shortbread cookies can be used as a substitute for graham crackers.
• Sour Cream: Full-fat Greek yogurt can be used in place of sour cream, though it may result in a slightly tangier cheesecake.
• Heavy Cream: Half-and-half can be used in the caramel glaze, but the glaze will be less rich and may not set as firmly.

Step-by-Step Instructions for Caramel Swirl Cookie Dough Cheesecake Bars

1. Prepare the Crust: Begin by crushing the graham crackers. You can use a food processor for a fine crumb, or place them in a zip-top bag and crush them with a rolling pin. Combine the crushed graham crackers with the melted butter in a medium bowl. Stir until the mixture is evenly moistened, resembling wet sand. This ensures the crust holds together well.
2. Press the Crust into the Pan: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This is crucial for cleanly lifting the finished cheesecake bars. Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup or your fingers to create a compact, even layer.
3. Bake the Crust: Bake the crust in the preheated oven at 175°C (350°F) for 10 minutes. This pre-baking step sets the crust, preventing it from becoming soggy when the cheesecake filling is added. Remove from the oven and let it cool slightly while you prepare the fillings.
4. Make the Cookie Dough Swirl: In a separate bowl, whisk together the flour, brown sugar, granulated sugar, and salt. This ensures the dry ingredients are evenly distributed. Cut in the softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This creates pockets of butter that contribute to a tender cookie dough.
5. Form the Cookie Dough: Stir in the vanilla extract and milk until a soft dough forms. Be careful not to overmix, as this can result in a tough dough. Gently fold in the mini chocolate chips. Set the cookie dough aside.
6. Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese and 100g of granulated sugar until smooth and creamy. This is best done with an electric mixer to ensure a lump-free texture. Add the eggs one at a time, beating just until incorporated after each addition. Avoid overmixing, as this can introduce too much air into the batter.
7. Add Remaining Cheesecake Ingredients: Mix in the sour cream, lemon juice, and vanilla extract until well combined. The sour cream adds tanginess and moisture, while the lemon juice brightens the flavors.
8. Assemble the Cheesecake: Pour the cheesecake batter over the pre-baked crust, spreading it evenly.
9. Create the Swirl: Drop spoonfuls of the cookie dough over the top of the cheesecake batter. Using a thin knife or skewer, gently swirl the dough through the batter to create marbled ribbons. Avoid over-swirling, as this can muddy the colors.
10. Bake the Cheesecake: Bake the assembled cheesecake for 30-35 minutes, until the edges are set and the center still has a slight wobble when the pan is gently shaken. This wobble indicates that the cheesecake is perfectly cooked and will set further as it cools.
11. Cool the Cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour. This gradual cooling process prevents cracking. Then, refrigerate for at least 4 hours, or preferably overnight, to fully set.
12. Make the Caramel Glaze: While the cheesecake chills, make the caramel glaze. In a saucepan, combine 150g of granulated sugar and water. Cook over medium heat, without stirring, until the syrup turns a deep amber color. This requires patience and careful monitoring to prevent burning.
13. Finish the Caramel Glaze: Remove from heat and carefully whisk in the hot cream, followed by butter and flaky sea salt. The mixture will bubble vigorously, so be cautious. Let the glaze cool until it is pourable but not solidified.
14. Glaze and Garnish: When the cheesecake is well chilled, drizzle the caramel glaze over the top in a thin, even stream, allowing it to pool at the edges. Cut the chilled cheesecake into bars of desired size. Garnish each bar with a pinch of flaky sea salt and a few extra mini chocolate chips.

The Science Behind the Swirl: Why Cookie Dough and Cheesecake Work

The combination of creamy cheesecake and chewy cookie dough isn’t just delicious; it’s a textural and flavor masterpiece. The high fat content in both the cheesecake and cookie dough creates a melt-in-your-mouth sensation. The tanginess of the cheesecake cuts through the sweetness of the cookie dough and caramel, creating a balanced flavor profile. The swirling technique ensures that every bite offers a delightful mix of both components.

Tips for a Flawless Caramel Glaze

Making caramel can be intimidating, but with a few tips, you can achieve a perfect glaze every time. Don’t stir the sugar and water mixture while it’s cooking – this can cause crystallization. Instead, gently swirl the pan occasionally. Use a heavy-bottomed saucepan to distribute heat evenly and prevent scorching. Be extremely careful when adding the cream, as the mixture will bubble up violently. And finally, don’t overcook the caramel – it will continue to darken and thicken as it cools.

Storing Your Caramel Swirl Cookie Dough Cheesecake Bars

These bars are best enjoyed within 3-4 days. Store them in an airtight container in the refrigerator to maintain their freshness and texture. You can also freeze them for up to 2 months. Wrap them individually in plastic wrap before placing them in a freezer-safe container. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

• Can I use a different type of cookie dough? Yes, you can experiment with different flavors of cookie dough, such as peanut butter or oatmeal raisin.
• Can I make the cheesecake ahead of time? Absolutely! The cheesecake can be made up to 2 days in advance and stored in the refrigerator.
• What if my caramel glaze is too thick? Add a tablespoon of warm cream to thin it out.

Final Thoughts

These Caramel Swirl Cookie Dough Cheesecake Bars are a decadent treat that’s sure to impress. The combination of creamy cheesecake, chewy cookie dough, and luscious caramel is simply irresistible. Don’t forget to save this recipe to Pinterest for later!

Caramel Swirl Cookie Dough Cheesecake Bars

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emily Madona
• Total Time: 65 minutes
• Yield: 12 bars 1x
• Diet: General

Print Recipe

Pin Recipe

Description

Indulge in these Caramel Swirl Cookie Dough Cheesecake Bars, a delightful combination of creamy cheesecake, chewy cookie dough, and rich caramel. This dessert is perfect for any occasion and guaranteed to satisfy your sweet cravings.

---

Ingredients

Scale 1x2x3x

• 200 g Graham Crackers, Crushed: Provides a sturdy, crumbly base.
• 60 g Unsalted Butter, Melted (for crust): Binds the crust together.
• 400 g Cream Cheese, Softened: Creates a rich, creamy filling.
• 100 g Granulated Sugar (cheesecake): Adds sweetness and smooth texture.
• 2 Large Eggs: Provides structure and richness.
• 120 g Sour Cream: Adds tanginess and moisture.
• 1 tsp Vanilla Extract (cheesecake): Enhances the flavor.
• 1 tbsp Lemon Juice: Brightens the flavors.
• 120 g All-Purpose Flour: Provides structure.
• 60 g Unsalted Butter, Softened (cookie dough): Creates a tender, chewy dough.
• 50 g Brown Sugar: Adds molasses-like flavor.
• 30 g Granulated Sugar (cookie dough): Complements the brown sugar.
• 1/2 tsp Salt: Enhances flavors.
• 1 tsp Vanilla Extract (cookie dough): Boosts flavor.
• 2 tbsp Milk: Binds the dough.
• 100 g Mini Chocolate Chips: Adds chocolatey goodness.
• 150 g Granulated Sugar (caramel glaze): Forms the base of the glaze.
• 60 ml Water: Dissolves the sugar.
• 120 ml Heavy Cream: Adds richness and smoothness.
• 30 g Unsalted Butter (caramel glaze): Adds shine and flavor.
• 1/2 tsp Flaky Sea Salt (caramel glaze): Balances sweetness.
• Extra Flaky Sea Salt & Mini Chocolate Chips (for garnish): For final touch.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Crust: Crush graham crackers and combine with melted butter.
2. Press the Crust: Press mixture into a parchment-lined 9×13 inch pan.
3. Bake the Crust: Bake at 175°C (350°F) for 10 minutes.
4. Make Cookie Dough: Combine flour, sugars, and salt; cut in butter.
5. Form the Dough: Stir in vanilla and milk; fold in chocolate chips.
6. Prepare Cheesecake: Beat cream cheese and sugar until smooth; add eggs one at a time.
7. Add Cheesecake Ingredients: Mix in sour cream, lemon juice, and vanilla.
8. Assemble Cheesecake: Pour batter over crust.
9. Create the Swirl: Drop spoonfuls of cookie dough and swirl.
10. Bake Cheesecake: Bake for 30-35 minutes until set.
11. Cool Cheesecake: Cool in oven for 1 hour, then refrigerate.
12. Make Caramel Glaze: Cook sugar and water until amber; whisk in cream and butter.
13. Glaze & Garnish: Drizzle glaze over chilled cheesecake and garnish.

Notes

For a cleaner cut, chill the cheesecake thoroughly before glazing. Don’t stir the caramel while cooking to prevent crystallization.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 450 kcal
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 75 mg