Description
These Dulce de Leche Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, sweet cheesecake filling infused with luscious dulce de leche. Finished with a smooth dulce de leche topping and a sprinkle of fleur de sel, these bars are rich, indulgent, and perfect for any dessert occasion.
Ingredients
Scale
Crust:
- Nonstick spray
- 2 1/4 cups finely ground graham crackers (from about 17 crackers)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 10 tablespoons melted butter (1 1/4 sticks)
Filling:
- 3 (8-ounce) packages cream cheese, room temperature
- 1 cup sugar
- 3 large eggs, room temperature
- 1/2 cup dulce de leche (store-bought or homemade), room temperature
- 2 teaspoons vanilla extract
Topping & Finishing:
- About 2/3 cup dulce de leche (remainder from can)
- 3 or more tablespoons heavy whipping cream
- Fleur de sel for sprinkling
Instructions
- Prepare crust: Preheat oven to 350°F and coat a 13 x 9 x 2-inch baking pan with nonstick spray. In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until evenly coated. Press the crumb mixture firmly and evenly into the bottom of the pan. Bake for 10 minutes until lightly golden. Cool completely on a wire rack.
- Make filling: In a food processor or mixer, blend cream cheese and sugar until smooth and creamy, about 1 minute, scraping sides as needed. Add 1/2 cup dulce de leche and blend until fully incorporated. Add eggs one at a time, blending for 3 to 5 seconds after each addition. Blend in vanilla extract for 10 seconds until combined.
- Bake cheesecake: Spread the batter evenly over the cooled crust. Bake at 350°F for 38 minutes until edges are puffed, slightly cracked, and center feels just set but slightly firm to the touch. Remove from oven and cool completely on a rack.
- Prepare topping: In a microwave-safe bowl, combine about 2/3 cup dulce de leche and 3 tablespoons heavy cream. Microwave in 10-second intervals, stirring gently between each, until melted and pourable. Add more cream by teaspoonfuls if too thick.
- Assemble and chill: Pour the melted dulce de leche topping evenly over the cooled cheesecake. Refrigerate for about 1 hour until chilled (topping remains soft). Sprinkle with fleur de sel just before serving.
- Serve: Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, yielding 24 bars. Serve chilled and enjoy the sweet and salty flavor combination.
Notes
- The dulce de leche topping may have a few small lumps, which are barely noticeable once cut.
- For easier removal, line the pan with foil and spray it before adding the crust.
- Use room temperature ingredients for the smoothest filling texture.
- You can make your own dulce de leche or use store-bought for convenience.
- Adjust the amount of cream in the topping to achieve desired consistency for pouring.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
