Elevate your dessert game with these Miso Caramel Cheesecake Bars. This recipe features a buttery graham cracker crust, a rich and creamy cheesecake filling, and a show-stopping miso caramel topping. The salty, umami flavor of the miso perfectly balances the sweetness of the caramel and the tang of the cheesecake, creating a truly unforgettable treat. These bars are sophisticated enough for a special occasion but simple enough to whip up whenever a craving strikes.
Ingredients You’ll Need
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz (2 blocks) full-fat cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
For the Miso Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cubed
- 2 tablespoons white miso paste
How to Make Miso Caramel Cheesecake Bars
Follow these step-by-step instructions for perfect cheesecake bars every time.
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and beat until well combined. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix. Stir in the sour cream and vanilla extract.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust and spread it into an even layer. Bake for 30-35 minutes, or until the edges are set and the center is just slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracks. Remove from the oven and let it cool completely at room temperature.
Step 4: Create the Miso Caramel
While the cheesecake cools, prepare the caramel. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Cook until the mixture turns a deep amber color. Immediately remove from the heat and carefully whisk in the warm heavy cream (it will bubble vigorously). Add the butter and miso paste, whisking until smooth. Let the caramel cool for about 20-30 minutes, until it’s thick but still pourable.
Step 5: Assemble and Chill
Pour the cooled miso caramel over the top of the cheesecake. Refrigerate for at least 4 hours, or preferably overnight, to allow the bars to set completely. Once chilled, use the parchment paper overhang to lift the bars out of the pan and cut into squares.
Your Cheesecake Questions Answered
What type of miso should I use?
White miso (shiro miso) is the best choice for this recipe. It has a milder, sweeter flavor that complements the caramel and cheesecake without being overpowering. Red or brown miso would be too strong.
Can I make these cheesecake bars ahead of time?
Absolutely! These bars are actually better when made a day in advance. This gives the flavors time to meld and ensures the cheesecake is fully set, which makes for cleaner slices.
How should I store the leftovers?
The bars should be stored in an airtight container in the refrigerator. They will keep well for up to 5 days.
Can I use a different type of crust?
Yes, feel free to get creative! A crust made from crushed shortbread cookies, Biscoff cookies, or even pretzels would be a delicious alternative to graham crackers.
Pro-Tips for Perfect Bars
- Room Temperature Ingredients: Using room temperature cream cheese, eggs, and sour cream is crucial for a smooth, lump-free cheesecake filling.
- Don’t Overmix: Overmixing the filling, especially after adding the eggs, incorporates too much air and can cause the cheesecake to crack as it bakes.
- Patience is Key: Allow the caramel to cool before pouring it over the cheesecake, and make sure to chill the bars for the recommended time. This ensures a perfect texture and clean cuts.
Miso Caramel Cheesecake Bars Recipe
Equipment
- 8×8-inch baking pan
- electric mixer
- Medium saucepan
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling
- 16 oz full-fat cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
For the Miso Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cubed
- 2 tablespoons white miso paste
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes.
- Beat room temperature cream cheese until smooth. Add sugar, then beat in eggs one at a time on low speed. Stir in sour cream and vanilla.
- Pour filling over the crust. Bake for 30-35 minutes until the center is just set. Turn off the oven and let it cool inside with the door ajar for 1 hour.
- To make the caramel, cook sugar and water in a saucepan until it turns an amber color. Carefully whisk in warm heavy cream, then add butter and miso paste, whisking until smooth. Let cool until thickened.
- Pour the cooled caramel over the cheesecake. Refrigerate for at least 4 hours or overnight before lifting out of the pan and slicing.
