PIES AND TACOS
Each bite hits all the right notes: creamy, crunchy, sweet, and salty.
Cream butter and sugar. Add eggs, vanilla, then flour. Press dough into pan. Bake at 350°F for 25 mins. Cool.
Beat cream cheese until smooth. Add sugar, then sour cream, mixing well. Add eggs one at a time on low speed. Stir in vanilla and salt. Pour over cooled crust and smooth the top.
In a saucepan, cook sweetened condensed milk, butter, brown sugar, golden syrup, and salt over medium heat, stirring constantly, until thickened and pulling from the sides.
Caramel is ready when it coats a spoon or hits 210–215ºF. Remove from heat, stir in vanilla, cool 10 mins, then pour over cheesecake and smooth. Chill.
Heat cream to 180ºF, pour over chopped chocolate, let sit 1 min, then whisk smooth. Spread ganache over caramel layer. Chill 1 hr until set. Slice with warm knife. Top with flaky salt if desired.
These cheesecake bars are rich and satisfying—perfect for cutting into smaller squares for a crowd.
These bars are elegant enough for a dinner party.