Sea Salt Caramel Swirl Cheesecake Bars

Preheat oven to 350°F (175°C). Line a 13x9x2-inch baking pan with aluminum foil, extending the foil over the edges to create handles. (5 minutes)

Prepare the Crumb Crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and mix thoroughly until evenly moistened. Press the mixture firmly and evenly onto the bottom of the prepared pan. (10 minutes)

In a large bowl, beat the softened cream cheese, granulated sugar, and sea salt until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. (10 minutes)

Divide the cream cheese batter: Set aside 3 1/2 cups of the cream cheese batter. To the remaining batter, blend in the light cream and rum extract. Stir in the chopped walnuts, if desired. (5 minutes)

Prepare the Caramel Swirl: Place the sea salt caramel baking chips in a microwave-safe bowl. Microwave on MEDIUM (50% power) for 1 minute, then stir. If needed, continue microwaving in 15-second intervals, stirring after each, until the chips are melted and smooth. Gradually stir the rum and nut batter into the melted caramel, mixing until well combined. (8 minutes)

Create the Swirl: Drop spoonfuls of the vanilla batter and the caramel nut batter alternately onto the prepared graham cracker crust. Use a knife or small spatula to gently swirl the batters together, creating a marbled effect. The batters will flatten and smooth out as they bake. (5 minutes)

Bake: Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are puffed and just beginning to crack. (40 minutes)

Cool and Chill: Allow the cheesecake bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours, or until thoroughly chilled. (120 minutes)

Serve: Using the foil handles, lift the chilled cheesecake bars from the pan. Cut into bars and serve. Enjoy!