Ingredients

1 ½ cups (15 full-sheet) plain graham cracker crumbs (about 180g)

6 tablespoons (85g) unsalted butter, melted

¼ cup (50g) granulated sugar

¼ teaspoon fine sea salt

24 ounces (680g / 3 standard 8-oz blocks) full-fat brick cream cheese, at room temperature

1 cup (200g) granulated sugar

1 cup (240g) full-fat sour cream, at room temperature

2 teaspoons pure vanilla extract

3 large eggs, at room temperature

2 tablespoons (16g) all-purpose flour or cornstarch

12 ounces (340g) high-quality semi-sweet or bittersweet chocolate (60–70% cocoa), finely chopped

6 tablespoons (85g) unsalted butter

1 teaspoon pure vanilla extract

½ teaspoon instant espresso powder (optional but recommended)

¾ cup (180ml) thick, pourable homemade salted caramel sauce, warmed

Flaky sea salt, for finishing (e.g., Maldon)

Instructions

Step 1: Preheat oven to 325°F (163°C). Grease a 9×13-inch metal baking pan and line with parchment paper, leaving an overhang on two long sides for easy removal.

Step 2: In a food processor, pulse graham crackers into fine crumbs. Add melted butter, sugar, and salt; pulse until mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then cool completely on a wire rack for at least 20 minutes.

Step 3: Using a stand or hand mixer, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat for 2 more minutes until fluffy. Mix in sour cream and vanilla until combined.

Step 4: Add eggs one at a time, mixing gently after each until the yolk disappears. Fold in flour or cornstarch until just incorporated. Pour the cheesecake batter over the cooled crust and smooth the top. Refrigerate for 15 minutes.

Step 5: Melt chocolate and butter together in a double boiler until smooth. Remove from heat and stir in vanilla and espresso powder. Let cool for 3–4 minutes until warm (95–100°F).

Step 6: Warm caramel sauce until fluid (about 100°F). Dollop caramel over the chilled cheesecake layer, then dollop chocolate over the caramel. Swirl gently with a skewer to create a marble effect without overmixing.

Step 7: Place the baking pan on a larger baking sheet and bake for 42–48 minutes until the edges are set and the center jiggles slightly. The internal temperature should register 150–155°F.

Step 8: Turn off the oven, crack the door open with a spoon, and let the bars rest inside for 1 hour. Remove to a wire rack and cool completely for 2–3 hours. Cover and refrigerate for at least 8 hours, preferably overnight.

Step 9: Use the parchment overhang to lift the cheesecake slab from the pan. Cut into 12–16 bars with a hot, dry knife. Sprinkle with flaky sea salt and extra caramel if desired before serving.

Tips & Variations

Use full-fat cream cheese for the creamiest texture; low-fat versions can result in grainy, weepy bars.

For a mocha twist, add 1 teaspoon of espresso powder to the cheesecake batter in addition to the chocolate swirl.

If you don’t have homemade caramel sauce, use a high-quality store-bought salted caramel for convenience.

To prevent cracking, do not overmix the batter and avoid sudden temperature changes while baking and cooling.

FAQs

Can I use low-fat cream cheese or Neufchâtel?

No — reduced-fat versions contain added water and stabilizers that cause weeping, graininess, and poor structure. Full-fat cream cheese is essential for a creamy texture and proper setting.

Why did my bars crack?

Cracks usually happen if the batter is overmixed or baked at too high a temperature. Avoid overbeating the eggs and cream cheese, and bake the bars gently at 325°F. Cooling them slowly in the oven with the door cracked open also helps prevent cracking.