These Caramel Cheesecake Bars are ooey gooey good and you’ve got to make them this fall! We took them to the pool with friends yesterday…the pool in November you guys! Last month I was complaining about the brutal heat, but we’ve finally arrived at that perfect San Diego weather. Warm enough to swim or be at the beach during the day, but chilly enough in the mornings and evenings to need a sweater, or curl up with a blanket and cup of cocoa at night.
I’m a sweats and hoodie, hot cooca drinking kind of girl so this is good news for me. Last month I was cranking the a/c just so I could wear my warm comfies ????
What’s great about these bars is they’re made with a cake mix! Let’s be honest, sometimes they just make life easier when you need a quick treat! These are quick and easy to mix up but fancy enough to wow your friends with.
First start by making a crust with a cake mix, butter, and an egg. Easy peasy.
Then, make a cheesecake filling using Pillsbury Caramel Frosting, cream cheese, and two eggs. Top it with some of the cake mix dough and a few dollops of the frosting and bake the baby!
Golden gooey perfection!
You can eat it right out of the oven (with a big ol’ scoop of ice cream) and it is pure heaven. Or let it cool down and cut it into bars to serve plain. You can’t go wrong either way.
- 1 box PIllsbury Yellow Cake Mix
- 1/2 cup butter, soft
- 1 egg
- 1 can Pillsbury Caramel Frosting
- 8 oz cream cheese, soft
- 2 eggs
- Preheat oven to 350.
- In a mixing bowl combine cake mix, butter and one egg until a crumbly dough forms. Reserve 1/4 cup of the dough and set asdie. Press the rest into the bottom of a greased 8 X 8 inch square pan.
- In another bowl, beat cream cheese, 3/4 of the caramel frosting (reserving just a little to add to the top), and two eggs. Spread cream cheese mixture into the pan over the crust.
- Sprinkle pieces of the leftover dough over the top of the cheesecake layer. Then sprinkle a few dollups of the leftover caramel frosting on top too, a teaspoon at a time.
- Bake at 350 for 30-40 minutes or until golden. Remove and let cool.
This post is in partnership with Pillsbury. All opinions are my own.
Yum – thank you and have a great week.
Can you please clarify the amount of eggs needed? The ingredients listing shows 3 eggs needed for the crust and 2 eggs needed for the cream cheese layer. But, the directions show 1 egg needed for the crust and 1 egg needed for the cream cheese layer. Thank you.
Sorry Linnea, I just fixed the recipe. One egg is required for the crust, and two eggs for the filling! Thanks for pointing this out!
I have never seen caramel frosting in Canada, any suggestions?
Add caramel syrup to vanilla frosting 🙂
Would love to make this, but in my 13×9 inch pan. Would I double the recipe?
Thanks!
yes! just double it!