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Sea Salt Caramel Swirl Cheesecake Bars
Sea Salt Caramel Swirl Cheesecake Bars
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Indulgent sea salt caramel cheesecake bars on a buttery graham cracker base.
Ingredients:
  • 1.5 cups graham cracker crumbs
  • 3 tablespoons white sugar
  • 6 tablespoons butter or margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 0.75 cup sugar
  • 0.125 teaspoon salt
  • 3 eggs
  • 2 tablespoons light cream
  • 0.5 teaspoon rum extract
  • 0.5 cup walnut pieces
  • 1.6666667461395 cups HERSHEY'S® Sea Salt Caramel Baking Chips
Instructions:
  • Preheat the oven to 350 degrees F and line a 13x9x2-inch baking pan with foil, making sure to extend the foil beyond the pan sides. Make the CRUMB CRUST.
  • Combine 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in a medium bowl. Add 6 tablespoons melted butter or margarine, mix thoroughly, then firmly press the mixture onto the bottom of a 13x9x2-inch baking pan.
  • In a large bowl, cream together cream cheese, sugar, and salt until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla. Reserve 3-1/2 cups of the batter and mix light cream and rum extract into the remaining batter. Gently fold in walnuts if desired.
  • Melt caramel chips in the microwave in short intervals, stirring frequently until smooth. Stir in rum and nut batter until well combined.
  • Drop heaping tablespoons of vanilla batter and caramel nut batter alternately onto the crumb crust. Use a knife or small spatula to swirl the batters for a beautiful marbled effect. The batters will flatten and become smooth as the cheesecake bakes.
  • Bake for 35 to 40 minutes until the center is set and the edges puff and crack. Cool in the pan on a wire rack, then refrigerate until chilled. Lift the bars from the pan using the foil handles and cut into pieces.

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