Description
These Dulce de Leche Cheesecake Bars combine a rich, creamy cheesecake with the luscious flavor of caramelized dulce de leche swirled on top. Baked on a buttery graham cracker crust, they make an irresistible American dessert perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dulce de leche
Topping
- 1/4 cup dulce de leche (for swirling on top)
Instructions
- Prepare the oven and pan: Preheat the oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars later.
- Make the crust: In a bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar until evenly mixed. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow it to cool slightly.
- Mix the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1/2 cup sugar and continue mixing until fully incorporated and creamy. Add eggs one at a time, beating just until incorporated after each addition. Then mix in vanilla extract, heavy cream, flour, and salt until smooth.
- Incorporate dulce de leche: Gently fold in 1/2 cup of dulce de leche until the batter is uniform and smooth.
- Assemble bars: Pour the cheesecake batter evenly over the pre-baked crust. Spoon the remaining 1/4 cup dulce de leche over the top and gently swirl it into the batter with a knife to create a marbled effect.
- Bake cheesecake bars: Bake for 35 to 40 minutes, or until the center is just set and no longer jiggles excessively when gently shaken.
- Cool and chill: Let the bars cool to room temperature on a wire rack, then refrigerate for at least 3 hours, or preferably overnight, to allow them to fully set.
- Serve: Use the parchment overhang to lift the cheesecake out of the pan and slice into 16 bars. For clean cuts, chill the bars overnight and wipe the knife between slices.
Notes
- Chilling overnight results in cleaner slices and better set bars.
- Wiping the knife between cuts prevents sticking and keeps slices neat.
- Store leftover bars covered in the refrigerator for up to 5 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
