Description
These Dulce de Leche Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, smooth cheesecake filling infused with rich dulce de leche. Finished with a luscious dulce de leche topping and a sprinkle of fleur de sel, these bars offer a perfect balance of sweet and salty flavors in every bite. Ideal for dessert lovers seeking an indulgent yet easy-to-make treat.
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 eight-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 of can)
- 3 or more tablespoons heavy whipping cream
- Fleur de sel, for sprinkling
Instructions
- Prepare the Crust: Preheat your oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with nonstick spray. In a medium bowl, combine the finely ground graham crackers, sugar, and 1/2 teaspoon ground cinnamon. Stir in the melted butter until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for about 10 minutes, or until the crust turns a light golden color. Remove from oven and let it cool completely on a wire rack.
- Make the Filling: Using a food processor or mixer, blend cream cheese and sugar until smooth and creamy, stopping occasionally to scrape down the sides. Add the 1/2 cup dulce de leche and blend until thoroughly incorporated. Add eggs one at a time, blending for 3 to 5 seconds after each addition to fully combine. Stir in vanilla extract and blend for about 10 seconds until smooth. Dollop the filling over the cooled crust and gently spread it into an even layer.
- Bake the Cheesecake: Bake the filled pan at 350°F for about 38 minutes, or until the edges are puffed and slightly cracked and the center feels just set but still slightly firm to the touch. Remove from oven and cool completely on a wire rack.
- Prepare the Topping: In a microwave-safe bowl, mix the remaining 2/3 cup dulce de leche with 3 tablespoons of heavy whipping cream. Microwave in 10-second increments, stirring gently between intervals, until smooth and pourable. Add additional cream by teaspoonfuls if the mixture is too thick to pour.
- Finish the Bars: Pour the dulce de leche topping evenly over the cooled cheesecake. Refrigerate for about 1 hour until chilled. Before serving, cut the cheesecake into 24 bars by slicing lengthwise into 4 strips and crosswise into 6 strips. Sprinkle fleur de sel over the bars just before serving.
Notes
- The topping may have small lumps which are barely noticeable once the bars are cut.
- For easier removal, lining the baking pan with foil and spraying the foil can help lift the bars out cleanly.
- You can prepare the bars a day ahead and keep refrigerated for optimal flavor and texture.
- If dulce de leche is too thick, adding more cream will improve the pourability of the topping.
- Using room temperature cream cheese and eggs ensures a smooth, lump-free filling.
Nutrition
- Serving Size: 1 bar
- Calories: 340 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
