Karah Skinner’s Cheesecake Squares
Ingredients
Crust
2 sleeves graham crackers
1/2 c. butter, melted
1 tsp. vanilla extract
Filling
3 packages cream cheese, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
4 whole eggs
1/2 c. sour cream
Caramel Sauce
1 c. brown sugar
1/2 stick butter
1/2 c. half-and-half or cream (cream will make it thicker)
1 tbsp. vanilla
Pinch of salt
Instructions
Preheat the oven to 350°F. Place a 9 x 13 inch pan (or other ovenproof pan) of hot water into the bottom rack. For the crust, line a separate 9 x 13 inch baking pan with foil. Spray with cooking spray. Add the graham crackers and pecans to the bowl of a food processor. Pulse them until they’re fine crumbs. Drizzle in melted butter, pulsing until it’s all incorporated. Pulse in the vanilla. Pour the crumbs into the prepared pan and press the crumbs firmly into an even layer. Set aside.
Beat cream cheese, sugar, and vanilla together until smooth. Add eggs one at a time, beating after each addition. Add sour cream and beat until incorporated. Pour the filling into the crust and smooth the surface. Bake for 45 minutes, then turn off the oven and leave the door closed for an additional 10 minutes. Finally, open the door halfway and leave it in the oven for an additional 10 minutes. Remove the cheesecake and let it cool completely. Refrigerate for 4 hours or overnight. For the caramel sauce, mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. If sauce is thin, just continue cooking for a few more minutes.
-Karah Skinner
Read her faith story here. Karah will be on the ALFA Farmers Celebrity Chef Stage at the Celebrate the Family Expo on September 12, 2026 at 11 a.m.
Submitted by: Karah Skinner
