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Creamy St. Patrick’s Mint Caramel Cheesecake Bars

mint caramel cheesecake bars - featured image
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These creamy cheesecake bars feature a buttery graham cracker crust, a smooth cream cheese layer, and a luscious mint-infused caramel swirl, perfect for festive celebrations or any sweet craving.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened (full-fat recommended)
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sour cream
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon peppermint extract
  • Pinch of sea salt

Instructions

  1. Preheat the oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes to set. Remove from oven and set aside.
  4. While crust bakes, beat softened cream cheese with sugar until smooth and creamy (2-3 minutes).
  5. Add eggs one at a time, beating gently after each addition to avoid air bubbles.
  6. Mix in vanilla extract and sour cream until just combined.
  7. In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir constantly until sugar dissolves and mixture simmers.
  8. Cook gently for 3-4 minutes until slightly thickened, then remove from heat.
  9. Stir in peppermint extract and a pinch of sea salt. Let cool slightly; should be warm but not hot.
  10. Pour cheesecake batter over the warm crust, smoothing the top with a spatula.
  11. Drizzle mint caramel in spoonfuls over the batter. Use a toothpick or skewer to gently swirl the caramel into the cheesecake, creating marbled patterns.
  12. Bake for 40-45 minutes until edges are set but center jiggles slightly.
  13. Turn off oven and leave bars inside with door cracked open for 15 minutes to prevent cracks.
  14. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  15. Use parchment overhang to lift bars from pan. Slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Use room temperature ingredients to avoid lumps and cracks. Do not overbeat the batter to prevent air bubbles. Pre-bake the crust to avoid sogginess. Chill bars overnight for best texture and flavor. Warm caramel gently if it thickens before swirling. For gluten-free, substitute graham crackers with gluten-free cookies or almond flour crust. For dairy-free, use vegan cream cheese and coconut cream with flax eggs.

Nutrition

Keywords: cheesecake bars, mint caramel, St. Patrick's Day dessert, creamy cheesecake, easy dessert, holiday dessert, caramel swirl, mint extract

Find it online: https://twinkletaste.com/creamy-st-patricks-mint-caramel-cheesecake-bars-easy-recipe-for-perfect-dessert/