Salted Caramel Cheesecake Bars

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Salted Caramel Cheesecake Bars Imperial

Ingredients

Crust

1 1/3 cups crushed graham cracker crumbs (about 9 full-size sheets)
6 tablespoons salted butter
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar

Cheesecake Filling

16 ounces cream cheese, softened
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup sour cream, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt

Salted Caramel Topping

1/2 cup salted caramel sauce
Flaky sea salt, for sprinkling (such as fleur de sel)

Directions

Preheat oven to 350°F. Line an 8 x 8-inch pan with a parchment paper sling.
Combine graham crackers, butter, and sugar until moistened. Press into pan.
Bake crust for 10 minutes.
Reduce oven temp to 325°F.
In a large bowl, beat cream cheese, sugar, and sour cream until smooth.
Add eggs, vanilla, and salt. Mix on low speed just until combined.
Pour into crust and bake 40-45 minutes until set around edges and only slightly jiggly in center. Turn off heat and crack oven door. Leave bars in oven for 30 minutes, then remove and cool completely.
Warm caramel sauce until pourable. Drizzle bars with caramel sauce. Chill for 4 hours.
Cut into bars and sprinkle with flaky salt just before serving.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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