Pin
Dulce de Leche Cheesecake Bars are the ultimate answer for sweet cravings that ask for something indulgent yet easy to share. This recipe layers creamy, caramel-infused filling over a cinnamon graham crust and finishes with a glossy dulce de leche topping. Expect a showstopper at any gathering, from potlucks to Sunday dinners.
The first time I made these bars, my sister declared them the “best dessert ever” and insisted I bring them for every family get-together since. It is my go-to treat for cheering up a gray day.
Ingredients
- Graham cracker crumbs: for a flavorful and sturdy base choose fresh or crush your own for best results
- Sugar: provides balanced sweetness and helps the crust brown
- Ground cinnamon: brings warmth and a classic bakery aroma opt for fresh spice
- Melted butter: holds the crust together and adds richness use unsalted for full control of flavor
- Cream cheese: makes the filling creamy and tangy always start with room temperature for smoothest texture
- Dulce de leche: infuses deep caramel flavor use a high-quality store-bought jar or homemade if you have the time
- Eggs: bind the filling and guarantee a creamy bite make sure they are at room temperature to avoid lumps
- Vanilla extract: enhances the cheesecake flavors pure vanilla is best
- Heavy whipping cream: loosens the topping just enough for perfect pouring
- Fleur de Sel: finishes each bar with a gourmet salty accent use any crunchy finishing salt for a nice touch
Step-by-Step Instructions
- Prepare the Pan:
- Line a 13 by 9 baking pan with foil for easy removal and coat with nonstick spray to prevent sticking.
- Make the Crust:
- Mix graham crumbs with sugar and cinnamon until evenly combined. Stir in melted butter to make a damp sandy mixture. Press this mixture into the pan firmly with your hands to form a level base. Bake at 350°F for about 10 minutes until just golden. Let it cool completely so your filling sets up well.
- Mix the Filling:
- Beat cream cheese and sugar together until very smooth and fluffy. Scrape down the sides regularly to catch any lumps. Blend in dulce de leche until the mixture is even. Add eggs one at a time mixing just enough to incorporate after each one do not overmix. Blend in vanilla for extra flavor.
- Assemble and Bake:
- Dollop the cheesecake batter across the cooled crust and nudge it into the corners using a spatula. Smooth the top for an even layer. Bake until the center feels just set but still slightly soft usually around 38 minutes. The edges will puff and may crack a little which is fine. Cool on a rack until no longer warm.
- Prepare the Topping:
- Combine the remaining dulce de leche and heavy cream in a microwave-safe bowl. Microwave in short intervals just until pourable. Stir well adding a little extra cream if needed for a glossy pourable glaze.
- Finish and Chill:
- Pour the warm topping over the cooled cheesecake and gently spread to the edges using a spoon or offset spatula. Refrigerate at least one hour to firm up before cutting.
- Cut and Serve:
- Slice into even bars using a sharp knife wiped clean between cuts. Sprinkle each bar with fleur de sel just before serving for an extra pop.
Pin
I always look forward to swirling the dulce de leche on top—the caramel’s glossy finish makes each bar look irresistible and reminds me of the desserts my grandmother used to make.
Storage Tips
Store these bars in an airtight container in the refrigerator for up to five days. If you want to keep them longer stack with layers of parchment between them and freeze for up to two months. Thaw in the fridge before serving for best texture.
Ingredient Substitutions
If you do not have graham crackers try digestive biscuits or vanilla wafers. No dulce de leche on hand Use thick caramel sauce. Cream cheese can be swapped for Neufchatel for a lighter touch. Any finishing salt works in place of fleur de sel for that final hit of flavor.
Serving Suggestions
These bars are happy on their own but even better served with fresh berries or a dollop of whipped cream. For a truly decadent dessert plate two little bars and drizzle with extra warm dulce de leche. A cup of dark coffee or cold milk completes the treat.
A Bit of Context
Dulce de leche has roots in Latin American cuisine and brings an unmistakable caramel note to classic American cheesecake bars. This fusion means you get familiar comfort with a touch of exotic sweetness a winning combination for any dessert table.
Recipe Questions & Answers
- → How do I get a smooth cheesecake filling?
Ensure ingredients, especially cream cheese and eggs, are at room temperature. Blend until creamy and avoid over-mixing once eggs are added.
- → What's the best way to cut clean bars?
Chill bars thoroughly before slicing. Use a sharp knife, wiping it clean between cuts for neat, even portions.
- → Can another crust be used instead of graham crackers?
Yes. Crushed digestive biscuits, vanilla wafers, or shortbread can be substituted for a different flavor and texture.
- → How can I prevent cracks in the cheesecake layer?
Avoid over-baking. The center should be set but slightly wobbly. Cooling gradually at room temperature also helps minimize cracks.
- → What’s the purpose of fleur de sel on top?
Fleur de sel adds a touch of crunch and offsets the sweetness of the dulce de leche and cheesecake filling.