This recipe takes a little bit of effort to put together, but the result is so worth it! Guests love this layered dessert. There is a creamy cheesecake filling and also a caramel topping that has a sprinkling of sea salt. Before starting, place a sheet of aluminum foil in a square 8 x 8-inch baking pan. Let the foil hang over the sides like handles.
Using the handles, lift out the entire dessert from the pan. If you want to cut perfect-size squares, trim the sides and corners off all the way around the dessert.
Cut small squares yielding about sixteen bars. It is a rich dessert, so small servings work well. However, you can cut larger squares to make eight bars if desired.
The final step is to drizzle caramel sauce over the bars and then sprinkle sea salt. I used a salt grinder with purple salt which looks pretty on a white plate.
I used a food processor, mixer, and electric chopper to help put this dessert together, although everything except the cheesecake filling can be made by hand.
Dress up your dessert by adding a little decoration in an artistic way. I used thin apple slices and mint leaves and placed the bars in small dishes.