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Dulce de Leche Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 58 reviews
  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American, American
  • Diet: Vegetarian

Description

Dulce de Leche Cheesecake Bars are a luscious and creamy dessert featuring a buttery graham cracker crust topped with a smooth cream cheese filling swirled with rich dulce de leche. Perfectly baked to a golden finish and garnished with optional sea salt flakes, these Latin-inspired bars offer a delightful balance of sweet caramel flavor and tangy cheesecake, ideal for any occasion or gathering.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup dulce de leche

For the topping:

  • 1/4 cup dulce de leche (for swirling or drizzling)
  • Optional: sea salt flakes for garnish

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang to help lift the bars out easily after baking.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 to 10 minutes, then remove from the oven and allow it to cool slightly.
  3. Prepare the filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and 1 cup of dulce de leche until fully incorporated and the mixture is even.
  4. Assemble and swirl topping: Pour the cream cheese filling over the cooled crust and spread it evenly. Warm the remaining 1/4 cup of dulce de leche slightly to make it easier to drizzle. Drizzle this over the filling and use a knife or toothpick to gently swirl it through the batter for a marbled effect.
  5. Bake the bars: Place the pan in the oven and bake for 35 to 40 minutes, or until the center is just set and the edges are lightly golden brown.
  6. Cool and chill: Remove the pan from the oven and allow the bars to cool completely at room temperature. Once cooled, refrigerate the bars for at least 4 hours or overnight to set firmly.
  7. Serve: Use the parchment overhang to lift the bars out of the pan. Slice into 16 bars. Optionally, sprinkle with sea salt flakes before serving to enhance the flavors and add a touch of contrast.

Notes

  • Use a clean knife wiped between cuts for neat slices.
  • These cheesecake bars can be frozen for up to 1 month; thaw in the refrigerator before serving.
  • If dulce de leche is unavailable, thick caramel sauce can be used as a substitute, though the flavor may differ slightly.

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Find it online: https://peruvianfoodrecipes.com/dulce-de-leche-cheesecake-bars-recipe/