Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cream cheese mixture over the graham cracker crust and smooth the top.
Drizzle the caramel sauce over the top of the cheesecake batter. Use a knife to gently swirl the caramel into the batter.
Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and let cool completely in the pan on a wire rack. Refrigerate for at least 2 hours, or until chilled and set.
Use the parchment overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into bars and drizzle with additional caramel sauce before serving.
Prep Time: 15 minutes | Cooking Time: 30-35 minutes | Total Time: 2 hours 50 minutes | Kcal: 250 kcal | Servings: 16 bars
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