Miso Caramel Cheesecake Bars Recipe
A stunning dessert featuring a creamy cheesecake filling on a buttery graham cracker crust, topped with a unique and addictive sweet and savory miso caramel sauce.
Equipment
- 8x8-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 8x8-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.
Notes
Ensure all dairy ingredients and eggs are at room temperature for the smoothest cheesecake filling. Chilling overnight is highly recommended for the best texture and flavor.
Nutrition
Calories: 380kcalCarbohydrates: 35gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 95mgSodium: 250mgFiber: 1gSugar: 28g
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