Description
These Dulce de Leche Cheesecake Bars offer a perfect balance of creamy cheesecake, a buttery graham cracker crust, and a rich, caramel-like topping. The touch of fleur de sel adds an elegant finish, making them ideal for any occasion. Here’s the recipe for a dessert you won’t forget!
Ingredients
For the Crust:
- 2 1/4 cups graham cracker crumbs (about 17 crackers)
- 2 tbsp granulated sugar
- 1/4 to 1/2 tsp ground cinnamon
- 10 tbsp (1 1/4 sticks) melted butter
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup dulce de leche, room temperature
- 2 tsp vanilla extract
For the Topping:
- 2/3 cup dulce de leche
- 3+ tbsp heavy cream (adjust as needed)
- Fleur de sel, to taste
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking dish with nonstick spray. Optionally, line with foil for easy removal.
- In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan.
- Bake for 10 minutes until golden, then cool completely on a wire rack.
- Make the Cheesecake Filling:
- In a stand mixer or food processor, beat the cream cheese and sugar until smooth.
- Add dulce de leche and mix until incorporated.
- Add eggs, one at a time, mixing briefly after each addition. Stir in vanilla extract.
- Pour the mixture over the cooled crust and bake for about 38 minutes, until set with slightly puffed and cracked edges. Cool on a wire rack.
- Prepare the Topping:
- In a microwave-safe bowl, combine dulce de leche and 3 tbsp of heavy cream. Heat in 10-second intervals until smooth and pourable, adding more cream if needed.
- Assemble and Chill:
- Pour the topping over the cooled cheesecake, spreading evenly. Refrigerate for at least 1 hour.
- Slice and Serve:
- Lift the cheesecake from the pan using the foil lining. Slice into 24 bars. Sprinkle with fleur de sel before serving.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth filling.
- Don’t overbake the cheesecake—there should be a slight jiggle in the center when done.
- Refrigerate for several hours (or overnight) to get clean, neat slices.
- For extra indulgence, drizzle melted chocolate or sprinkle toasted nuts on top.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American