Fanny Lam’s Salted Caramel Cheesecake Bars

The blaker (blogger/baker, OK, needs a little work) shows us how to merge two of the world’s most wondrous creations.

  • By Fanny Lam
  • November 2, 2018
  • Yield: 20 bars


Pecan Shortbread Crust

2/3 cup pecans, toasted and roughly chopped

6 Tbsp. unsalted butter, cold and cut into small pieces

¾ cup and 2 Tbsp. flour

1/3 cup granulated sugar

1 tsp. salt



1 cup cream cheese, softened

1 cup sour cream, room temperature

½ cup granulated sugar

2 large eggs, room temperature

1 tsp. vanilla extract

½ tsp. salt


Salted Caramel

½ cup granulated sugar

2 Tbsp. water

3 Tbsp. unsalted butter

¼ cup heavy whipping cream

2 tsp. sea salt flakes


Excerpted from Oh Sweet Day by Fanny Lam. Reproduced by permission of Cedar Fort Publishing & Media. All rights reserved.

Buttery and nutty shortbread crust. Creamy and velvety cream cheese layer. Sweet and salty caramel sauce. Petite and elegant presentation. I mean, do I need to say more?


Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.

In a food processor, mix together all the ingredients until the mixture resembles wet sand. Press the mixture onto the bottom of the prepared pan.

Bake the crust for 15 to 20 minutes. Let cool completely.


Lower the oven temperature to 250°F.

In a clean food processor, blend together the cream cheese, sour cream, and sugar until combined.

Mix in the eggs, one at a time, followed by the vanilla and salt.

Pour the filling over the cooled crust into the pan. Tap the pan on the counter a few times to remove the air bubbles in the batter.

Bake the cheesecake for 40 to 45 minutes, until the edge of the cheesecake is puffed but the centre is still wobbly and wet-looking.

Turn off the oven with the door slightly open. Let the cheesecake sit in the oven to cool completely, at least an hour.

Refrigerate the cheesecake overnight.


Cook the sugar and water on low heat until the sugar is dissolved.

Add the butter. Let it come to a boil and cook until the mixture reaches a golden caramel color. Remove from heat and whisk in the cream slowly.

Mix in a teaspoon of sea salt.

Let cool to room temperature.


Pour the caramel over the cooled cheesecake. Refrigerate the cake for 30 minutes.

Release the cheesecake from the pan. Cut into squares. Sprinkle the remaining sea salt on top.


Try to make friends with sea salt flakes. These snow-white, ocean-scented, pyramid-shaped crystals will make your desserts, especially chocolate desserts, look a million times more elegant!


Fanny Lam is a self-taught baker and photographer. Her “less is more” approach goes hand-in-hand with her natural heartfelt enthusiasm for capturing the essence of her food. She makes friendly and comforting desserts look brand-new and surprising.

Born and raised in Hong Kong, Fanny now lives in Vancouver BC with her husband, Matthew, and two children, Ethan and Maya. Fanny likes to chat with her children while baking. When she’s not baking, she enjoys watching movies, reading, hosting backyard parties and hiking.

Sign up for our Newsletter

Get your Western Living fix delivered straight to your inbox three times a week, packed with editors’ picks, designer tips and inspiring recipes.