Description
Delight in these rich and creamy Dulce de Leche Cheesecake Bars featuring a buttery graham cracker crust and swirls of luscious caramel-like dulce de leche for a perfect balance of sweetness and texture. This easy-to-make dessert combines classic cheesecake with Latin American flair, ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dulce de leche, divided
- 1/4 teaspoon salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to facilitate easy removal of the bars after baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and press this mixture evenly into the bottom of the prepared pan to create the crust layer. Bake the crust in the oven for 8–10 minutes, then remove and allow it to cool slightly.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1/2 cup sugar and mix until incorporated. Beat in the eggs one at a time, ensuring each is fully blended before adding the next. Then, mix in the vanilla extract and the salt to the mixture.
- Add Dulce de Leche to Filling: Pour 3/4 cup of the dulce de leche into the cheesecake mixture and gently mix just until it is evenly incorporated, being careful not to overmix.
- Assemble and Swirl: Pour the cheesecake filling over the cooled crust and spread it evenly. Drop spoonfuls of the remaining 1/4 cup dulce de leche over the top of the cheesecake. Use a knife to swirl the dulce de leche gently into the cheesecake filling, creating a decorative pattern.
- Bake the Cheesecake: Bake in the oven for 35–40 minutes, or until the center is just set and the edges are slightly golden. Avoid overbaking to maintain a creamy texture.
- Cool and Chill: Remove the cheesecake bars from the oven and let them cool completely at room temperature. Once cooled, refrigerate for at least 3 hours to allow the cheesecake to firm up before slicing into 12 bars.
Notes
- For clean and easier slicing, dip your knife into hot water and wipe it dry between each cut.
- You can use either homemade or store-bought dulce de leche depending on availability.
- Ensure the cream cheese is softened to room temperature for a smoother filling.
