Description
Indulge in these Dulce de Leche Cheesecake Bars, a rich and creamy dessert featuring a buttery graham cracker crust topped with luscious dulce de leche swirled cheesecake filling. Perfectly baked to set and chilled to perfection, these bars offer a decadent treat with every bite.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dulce de leche (plus extra for drizzling)
- ¼ teaspoon salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes until lightly set, then remove from the oven and let it cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese and ½ cup sugar together until smooth and creamy using an electric mixer. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Mix in the vanilla extract and salt. Gently fold in 1 cup of dulce de leche, blending it partially to create swirls that offer a delightful texture and flavor contrast.
- Assemble and bake: Pour the cheesecake filling over the slightly cooled crust in the pan. Smooth the surface with a spatula. Bake for 35 to 40 minutes, until the center is set but still slightly jiggly and the edges start to turn a gentle golden color.
- Chill: Remove the pan from the oven and allow the cheesecake bars to cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight to let them firm up and develop flavor.
- Serve: Before serving, drizzle additional dulce de leche over the top of the bars. Using the parchment overhang, lift the bars out of the pan and slice into 16 squares with a sharp knife, wiping the knife clean between cuts for neat slices. Serve chilled and enjoy your decadent dessert bars.
Notes
- For cleaner, professional-looking slices, use a sharp knife and wipe it clean between cuts.
- These cheesecake bars freeze exceptionally well; wrap tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months.
