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Caramel Cheesecake Butter Bars

Course: Dessert
Servings: 15
Calories: 315kcal
Author: The Frugaler


  • 1 cup butter
  • ½ cup sugar
  • ¾ cup powdered sugar
  • 1 Tbs vanilla
  • 2 cups sifted all-purpose flour

Cheesecake Filling

  • 2 8 oz packages cream cheese softened
  • ½ cup sour cream
  • ½ cup sugar
  • 2 eggs
  • 2 tsp vanilla

Caramel Topping

  • 5 oz caramel candies, unwrapped (approx. 18)
  • 2 Tbs cream, half & half or milk
  • ¼ tsp vanilla


  • Preheat oven to 350°F. Lightly spray bottom and sides of 13 x 9-inch pan with cooking spray or line with parchment paper.
  • In a large mixing bowl, combine the butter and sugars. Mix on medium speed until creamy. Add 1 Tbs. Vanilla and combine. Add the sifted flour 1 cup at a time, beat on low until soft dough forms.
  • Press dough in bottom and ½ inch up sides of pan.

Cheesecake Filling

  • In medium mixing bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add 2 eggs and 2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
  • Bake 40-45 minutes, center with still be slightly jiggly. Cool on rack at room temperature for at least 30 minutes. Then refrigerate at least 3 hours to overnight. Store covered in refrigerator.

Caramel Topping

  • Place the unwrapped caramels and cream in a microwave safe bowl. Microwave on high stirring every 30 seconds until smooth. Add ¼ tsp vanilla. Stir to combine. Drizzle on cheesecake right before serving. Keep it in the microwave safe dish so you can remelt it if needed. Or add topping of your choice.


Serving: 1piece | Calories: 315kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 148mg | Potassium: 65mg | Fiber: 1g | Sugar: 26g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg