Description
These Dulce de Leche Cheesecake Bars combine a buttery graham cracker crust with a creamy, rich dulce de leche-infused cheesecake filling. The dessert is baked to perfection, chilled until set, then finished with a luscious dulce de leche drizzle and optional toppings like whipped cream and chocolate shavings or crushed nuts. Perfect for parties or a decadent treat any time.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup dulce de leche
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Topping
- 1/2 cup dulce de leche, for drizzling
- Whipped cream, for serving (optional)
- Chocolate shavings or crushed nuts, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake filling.
- Make Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and vanilla until the mixture resembles damp sand.
- Press Crust: Firmly press the crumb mixture into the bottom of a 9×13 inch baking dish to form an even crust layer.
- Bake Crust: Bake the crust for about 10 minutes until it’s lightly golden and set.
- Cool Crust: Remove the crust from the oven and let it cool while preparing the filling.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Add Sweeteners: Mix in the dulce de leche and sugar until the batter is smooth and well combined.
- Add Eggs: Incorporate eggs one at a time, beating well after each to ensure an even texture.
- Mix Vanilla and Flour: Stir in vanilla extract and flour just until combined, avoiding overmixing.
- Pour Filling: Spread the cheesecake filling evenly over the cooled crust with a spatula.
- Bake Cheesecake: Bake for 25-30 minutes until the edges are set and the center slightly jiggles when moved.
- Cool in Oven: Turn off oven and crack the door open; let cheesecake cool inside for about 1 hour to prevent cracking.
- Cool to Room Temp: Remove from oven and cool to room temperature before refrigeration.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set the bars.
- Cut Bars: Once chilled, cut the cheesecake into 16 bars with a sharp knife.
- Drizzle Dulce de Leche: Drizzle the reserved dulce de leche over each bar for extra sweetness and presentation.
- Optional Toppings: Add a dollop of whipped cream and sprinkle chocolate shavings or crushed nuts on top if desired.
- Serve: Serve chilled and enjoy this rich, creamy dessert.
Notes
- For best results, ensure cream cheese is softened to room temperature before mixing to avoid lumps.
- Use a sharp knife dipped in hot water and wiped dry to cleanly cut cheesecake bars without cracking.
- Chilling overnight enhances the flavor and texture, making bars easier to slice and more creamy.
- Optional toppings add flavor and texture but can be omitted for a simpler dessert.
- Store leftover bars covered in the refrigerator for up to 5 days.
