Dulce de Leche Cheesecake Bars

Why You’ll Love This Recipe

• Decadent Flavor: The combination of tangy cream cheese and sweet dulce de leche creates a luscious, caramel-infused dessert.
• Textural Delight: A crunchy graham cracker crust complements the smooth, creamy cheesecake layer.
• Make-Ahead Friendly: These bars can be prepared in advance, making them ideal for entertaining.
• Portion Control: Serving as bars allows for easy portioning, perfect for gatherings.

Ingredients

For the Crust:

• 2¼ cups finely ground graham crackers (about 17 crackers)
• 2 tablespoons sugar
• ¼ to ½ teaspoon ground cinnamon
• 10 tablespoons melted butter (1¼ sticks)

For the Filling:

• 3 packages (8 ounces each) cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• ½ cup dulce de leche (store-bought or homemade), at room temperature
• 2 teaspoons vanilla extract

For the Topping:

• Approximately ⅔ cup dulce de leche
• 3 or more tablespoons heavy whipping cream
• Fleur de sel (optional, for sprinkling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C). Line a 13x9x2-inch baking pan with aluminum foil, leaving an overhang on the sides for easy removal, and coat with nonstick spray.
   • In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until the mixture resembles wet sand.
   • Press the crumb mixture evenly into the bottom of the prepared pan. Bake for about 10 minutes, until the crust is light golden. Remove from the oven and let it cool completely on a wire rack.
2. Prepare the Filling:
   • In a food processor or with an electric mixer, blend the cream cheese and sugar until smooth and creamy, pausing occasionally to scrape down the sides of the bowl.
   • Add the dulce de leche and blend until fully incorporated.
   • Add the eggs one at a time, blending briefly (3 to 5 seconds) after each addition. Finally, add the vanilla extract and blend until just combined.
3. Assemble and Bake:
   • Pour the cheesecake batter over the cooled crust, spreading it evenly.
   • Bake in the preheated oven for about 38 minutes, until the center is just set and the edges are puffed and slightly cracked. The center should feel slightly firm to the touch.
   • Remove from the oven and allow the cheesecake to cool completely on a wire rack.
4. Add the Topping:
   • In a microwave-safe bowl, combine the remaining dulce de leche with 3 tablespoons of heavy cream. Microwave in 10-second intervals, stirring after each, until the mixture is smooth and pourable. If it’s too thick, add additional cream, a teaspoon at a time, until the desired consistency is reached.
   • Pour the dulce de leche mixture over the cooled cheesecake, spreading it evenly.
   • Refrigerate the bars until thoroughly chilled, about 1 hour.
5. Serve:
   • Using the foil overhang, lift the cheesecake out of the pan and place it on a cutting board. Cut into 24 bars.
   • Just before serving, sprinkle each bar with a pinch of fleur de sel, if desired, to enhance the caramel flavor.

Servings and Timing

• Servings: Approximately 24 bars
• Prep Time: 30 minutes
• Cook Time: 38 minutes
• Chill Time: 1 hour
• Total Time: Approximately 2 hours 8 minutes

Variations

• Chocolate Crust: Substitute chocolate wafer cookies for the graham crackers to add a rich chocolate flavor to the crust.
• Nutty Addition: Fold in chopped toasted pecans or walnuts into the cheesecake batter for added crunch and flavor.
• Swirled Presentation: Reserve a small portion of the dulce de leche and swirl it into the cheesecake batter before baking for a marbled effect.
• Spiced Twist: Add a pinch of ground cinnamon or nutmeg to the cheesecake batter to complement the caramel notes of the dulce de leche.

Storage/Reheating

• Storage: Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days.
• Freezing: These bars can be frozen for up to 2 months. To freeze, place the cut bars on a baking sheet and freeze until firm. Then, wrap each bar in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.

FAQs

What is dulce de leche, and where can I find it?

Dulce de leche is a sweet, caramel-like spread made from slowly heating sweetened milk. It’s commonly found in the Latin section of most grocery stores

Conclusion

Dulce de Leche Cheesecake Bars are the ultimate indulgence for those who love creamy, rich desserts with a touch of caramel sweetness. The smooth cheesecake filling, complemented by a buttery graham cracker crust and topped with velvety dulce de leche, creates a treat that’s perfect for any occasion. Whether you’re entertaining guests or simply craving a sweet treat, these bars are sure to impress. Plus, with the option to make them ahead of time, they are both a convenient and impressive dessert choice. Try these bars and enjoy a delightful fusion of flavors that will have everyone coming back for more!

Dulce de Leche Cheesecake Bars

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Dulce de Leche Cheesecake Bars are the perfect combination of creamy cheesecake, rich caramel-like dulce de leche, and a buttery graham cracker crust. This indulgent dessert is easy to make, great for entertaining, and perfect for any occasion.

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 38 minutes
• Total Time: ~2 hours 8 minutes
• Yield: 24 bars
• Category: Dessert
• Method: Baking
• Cuisine: Latin-American, American
• Diet: Vegetarian

Ingredients

For the Crust:

• 2¼ cups finely ground graham crackers (about 17 crackers)
• 2 tbsp sugar
• ¼ to ½ tsp ground cinnamon
• 10 tbsp melted butter (1¼ sticks)

For the Filling:

• 3 packages (8 oz each) cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• ½ cup dulce de leche, at room temperature
• 2 tsp vanilla extract

For the Topping:

• ⅔ cup dulce de leche
• 3+ tbsp heavy whipping cream
• Fleur de sel (optional, for sprinkling)

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Instructions

Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line a 13×9-inch baking pan with foil, leaving an overhang. Spray with nonstick spray.
2. In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until combined.
3. Press mixture evenly into the pan. Bake for 10 minutes until golden. Let cool completely.

Prepare the Filling:

1. In a food processor or with an electric mixer, blend cream cheese and sugar until smooth.
2. Add dulce de leche and mix until incorporated.
3. Add eggs one at a time, blending briefly after each addition. Mix in vanilla.

Assemble and Bake:

1. Pour cheesecake batter over the cooled crust and spread evenly.
2. Bake for about 38 minutes until the center is just set.
3. Let cool completely.

Add the Topping:

1. In a microwave-safe bowl, heat dulce de leche and 3 tbsp heavy cream in 10-second intervals, stirring until smooth. Adjust with more cream if needed.
2. Spread over the cooled cheesecake layer.
3. Refrigerate for at least 1 hour.

Serve:

1. Lift cheesecake out of the pan using the foil. Cut into 24 bars.
2. Sprinkle with fleur de sel before serving (optional).

Notes

• Chocolate Crust: Swap graham crackers for crushed chocolate wafers.
• Nutty Addition: Fold in toasted pecans or walnuts for crunch.
• Swirled Look: Swirl some reserved dulce de leche into the batter before baking.
• Spiced Twist: Add a pinch of cinnamon or nutmeg to enhance flavor.