Description
Dulce de leche cheesecake bars blend creamy richness with caramel’s sweet embrace, creating a dessert that dances between indulgence and comfort. Layered with silky filling and a buttery graham cracker base, these bars invite you to savor each luxurious bite of pure culinary bliss.
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Dulce De Leche Topping:
- 1 cup dulce de leche
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 tsp sea salt
Instructions
- Preheat oven to 325°F and line a 9×13-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
- Mix graham cracker crumbs, melted butter, and sugar until thoroughly combined and resembling wet sand.
- Press the crumb mixture evenly into the prepared pan, creating a compact and uniform crust layer.
- Bake the crust for 10 minutes, then remove and let cool while preparing the cheesecake filling.
- Beat cream cheese and sugar in a large mixing bowl until smooth and creamy, approximately 3 minutes.
- Add eggs one at a time, mixing well after each addition to ensure a silky texture.
- Incorporate vanilla extract and sour cream, blending until the filling is completely uniform and free of lumps.
- Pour the cheesecake filling over the cooled crust, spreading it evenly to cover the entire surface.
- Bake for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Whisk dulce de leche, heavy cream, butter, and sea salt in a saucepan over medium heat until smooth and glossy.
- Pour the warm dulce de leche mixture over the cooled cheesecake, ensuring even coverage.
- Refrigerate for at least 4 hours or overnight to allow the bars to set completely.
- Lift the cheesecake out of the pan using parchment paper edges and cut into neat squares before serving.
Notes
- Chill your cream cheese beforehand to ensure a smoother, lump-free filling that blends effortlessly.
- Use room temperature eggs to prevent curdling and create a silky, even cheesecake texture.
- Avoid overmixing the batter after adding eggs to prevent air bubbles that can cause cracking during baking.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 16
- Calories: 350
- Sugar: 26 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg