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Caramel Swirl Cheesecake bars are rich and creamy with a crisp cookie crust. Swirled through with salted caramel, they're beautiful and sweet at the same time.
From Libra energy to the Temperance tarot card, the concept of balance shows up everywhere in witchcraft. Whether we're working with the four elements or the polarity of masculine and feminine energy, when our energy is balanced, our magick flows much more freely.
And of course, balance is key in the kitchen as well. Harmony of flavor and texture makes each dish sing beautifully. When salty and sweet and creamy and crunchy come together, you never want to stop eating. It tastes like magic.
What makes Caramel Swirl Cheesecake Bars so awesome?
These Caramel Swirl Cheesecake Bars are beautifully balanced. With a think, crunchy shortbread crust and a creamy layer of cheesecake, the textures work together perfectly. And the sweetness from the caramel is ideally balanced with the rich cream cheese. Throw in a hint of salt, and you've got everything you need for an irresistible dessert.
Because these are baked in a rectangular 13x9 inch pan rather than a round pan, you can make more servings with less effort. And the thinner layer of cheesecake means you don't feel gross when you finish. The swirls of caramel make this treat absolutely beautiful. It's perfect to pack up and take to a picnic and elegant enough to serve at a party. Everybody's gonna love it.
Make it magical
Anytime you're swirling ingredients into a dish, it's an ideal time to use sigil magick. Any shape or symbol that's imbued with intentional energy becomes a sigil, and they can carry any purpose you desire. For this particular recipe, you can swirl your sigil in repeatedly or in one big shape. You can make your sigil obvious or swirl it in then go over it with more abstract swirls to keep your magick on the downlow. Simply by creating the shape, you're charging your cheesecake with your intention. It stays there whether others can see it or not.
For details on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make this dish. The full details are in the recipe card below.
- Butter - unsalted
- Sugar - caster or granulated sugar
- Vanilla extract
- Salt
- Flour - all-purpose or plain
- Cream cheese - room temp
- Eggs - room temp
- Salted caramel - use your favorite store-bought variety
Tips for making Caramel Swirl Cheesecake Bars
For this recipe, you'll start by making the crust, and it's super simple. Stir together your melted butter, sugar, vanilla, and salt, then mix in the flour until you have a smooth mixture. Then press this evenly into your baking pan and bake until golden brown.
While the crust is doing its thing, you can make your filling. You'll get a smoother filling if all your ingredients are at room temp. Use an electric mixer to create a smooth mixture. Pour your cream cheese mixture over your crust, then swirl in your caramel. Bake until it's just set, then let it cool completely on the counter before chilling in the fridge.
If you lined your baking pan with foil or parchment, you can pull the whole thing out all at once to make slicing simple.
Bring some beautiful balance into your life with these sweet and creamy Caramel Swirl Cheesecake Bars. It's gonna be awesome.
Looking for more awesome cheesecake recipes? Try these No-Bake Biscoff Cheesecake Bars or luscious Caramel Toffee Cheesecake.
PrintCaramel Swirl Cheesecake Bars
Caramel Swirl Cheesecake bars are rich and creamy with a crisp cookie crust. Swirled through with salted caramel, they're beautiful and sweet at the same time.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the crust
- 7 ounces unsalted butter, melted
- ½ cup sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
For the cheesecake:
- 24 ounces cream cheese, room temperature
- 6 tablespoons sugar
- 1-½ teaspoons vanilla
- 2 eggs, room temperature
- ½ cup salted caramel sauce
Instructions
For the crust
- Position a rack in the lower third of your oven and preheat to 350 f (175 C). Cover a 9x13 inch baking pan with foil. Do your best to tuck it in smoothly in the corners and fold the extra over the side.
- In a medium bowl, mix together melted butter, sugar, vanilla, and salt. Add in the flour and mix until just combined. You can just use a rubber spatula or wooden spoon for this.
- Press the dough evenly into the bottom of the pan.
- Bake for 20-25 minutes. The edges will be slightly brown, but the center will still be pale. Pop it on a rack to cool.
For the cheesecake:
- Reduce your oven temp to 325 F (160 C).
- With an electric mixer, beat the cream cheese for a few minutes to smooth it out. Beat in the sugar and vanilla, then add the eggs one at a time, beating the mixture until it's smooth after each addition.
- Scrape down the sides of your bowl and then give everything one good last mix to make sure it's all smooth and lovely.
- Pour the cheesecake batter over your cooled crust. Plop small spoonfuls of caramel throughout the batter. Using a butter knife, carefully swirl your caramel over the surface of the cheesecake batter. Be careful not to scrape the crust with your knife.
- Bake for 20-25 minutes. The cheesecake will still be ever so slightly wobbly in the center.
- Let your cheesecake cool to room temperature on a rack, then transfer it to the fridge to chill for at least four hours, overnight is better.
- Cut into rectangles and store in the fridge in an airtight container, if you can make them last that long.
Recipe adapted from Shauna Sever.











Jen says
This was delicious!!! Not too sweet, a delightful consistency, perfect treat
Renee says
So glad you liked it!