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Sea Salt Caramel Swirl Cheesecake Bars Recipe


1 Hr. 3 Min.
38 Min.
25 Min.
24 bars

Delight your taste buds with the enticing flavour of HERSHEY'S CHIPITS Sea Salt Caramel Swirl Cheesecake Bars Recipe. Salty and sweet with every bite.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
38 minutes


  • Crumb Crust (recipe follows):
  • 3 packages
    cream cheese, softened (226g each)
  • 3/4 cup
    sugar (226g each)
  • 1/8 tsp
    salt (0.5 mL)
  • 3
  • 1 tsp
    vanilla extract (5 mL)
  • 2 tbsps
    light cream (30 mL)
  • 1/2 tsp
    rum extract (optional) (2 mL)
  • 1/2 cup
    walnut pieces (optional) (125 mL)
  • 1 2/3 cups
    HERSHEY'S CHIPITS Sea Salt Caramel Chips (400 mL or 283g pkg.)


Equipment Needed 
oven Oven
baking pan 13x9x2-inch (33x23x5 cm) Baking Pan
foil Foil
mixing bowl Mixing Bowl
mixer Mixer
microwave Microwave
microwave safe bowl Microwave-Safe Bowl
wire rack Wire Rack
refrigerator Refrigerator

Heat oven to 350° F (180°C). Line 13x9x2-inch (33x23x5-cm) baking pan with foil, extending foil beyond pan sides. Prepare Crumb Crust.


Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups (875 mL) batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.


Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.


Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake bakes.)


Bake 35 to 40 minutes or until centre is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

Crumb Crust: Stir together 1-1/2 cups (375 mL) graham cracker crumbs and 3 tbsp (45 mL) sugar in medium bowl; blend in 6 tbsp (90 mL) melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch (33x23x5-cm) baking pan.