cinnamon caramel cheesecake bars


With Cinco de Mayo just days away, I vote we take the rest of the week off and start the celebration early. If that’s not an option, I have cinnamon caramel cheesecake bars for you as a consolation prize. My go-to graham crust is topped with creamy cinnamon cheesecake filling and swirls of salted caramel sauce – I’m calling this the cheesecake of my dreams.

Cinnamon Caramel Cheesecake Bars

Cinnamon Caramel Cheesecake Bars

Cinnamon Caramel Cheesecake Bars



Salted Caramel Sauce

  • 1/4 cup light brown sugar
  • 2 Tbsp unsalted butter, cubed
  • 2 Tbsp heavy cream
  • 1/4 tsp vanilla extract
  • pinch of sea salt


  • 1 cup flour
  • 1/4 cup graham flour
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 6 Tbsp unsalted butter, melted
  • 1/4 cup sugar
  • 1 tsp vanilla extract


  • 8 ounces reduced-fat cream cheese, softened
  • 1/2 cup plain fat-free yogurt
  • 6 Tbsp sugar
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1 large egg
  • 1/3 cup Salted Caramel Sauce


  1. For the sauce, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and sea salt until smooth. Pour sauce into a small glass measuring cup to cool.
  2. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together flours, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugar, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Press dough evenly into bottom of prepared baking pan and bake for 18 minutes, until lightly golden. Transfer to a wire rack to cool completely and reduce oven temperature to 325°F.
  3. Place cream cheese, yogurt, sugar, vanilla, cinnamon, and egg in food processor; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Dollop caramel sauce by teaspoons over cream cheese layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles. Bake for 30 minutes or until set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours. Just before cutting, chill in the freezer for 15 minutes.
  4. Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into squares. Store leftover squares in an airtight container in the refrigerator up to 2 days.


Whole wheat flour can be substituted for the graham flour.


  • Calories: 240
  1. Let’s! I’m all for taking the rest of the week off and starting the Cinco de Mayo celebration early (we always do anyway, LOL!) but, especially with these dreamy cheesecake bars! Love the cinnamon-y filling paired with salted caramel and your graham flour shortbread crust! Thanks for sharing. Pinning (of course)!

  2. These are gorgeous, and of course, they sound absolutely delicious. I love the cinnamon caramel combo, and anything put into a rich cheesecake bar can’t turn out badly 🙂 pinned!

  3. Ohhhhh…. let me just wipe the drool off my face now! Just found your gorgeous link via Tieghan at Half-Baked. I am definitely putting these on my to-bake list for this week. Thanks! x

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