Description
These Dulce de Leche Cheesecake Bars are a decadent and irresistible dessert combining a buttery graham cracker crust with a creamy, caramel-flavored dulce de leche cheesecake filling. Perfectly baked to a smooth, rich texture and topped with a luscious drizzle of dulce de leche, these bars are ideal for parties, special occasions, or whenever you crave a sweet treat.
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 the oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare the crust mixture: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the texture resembles wet sand.
- Press crust into pan: Firmly press the crumb mixture into the bottom of a 9×13 inch baking dish, creating an even layer.
- Bake the crust: Bake the crust in the preheated oven for about 10 minutes or until it turns lightly golden. Remove from oven and let cool while preparing the filling.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add dulce de leche and sugar: Mix in the dulce de leche and granulated sugar until well combined and smooth.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth batter.
- Add vanilla and flour: Stir in the vanilla extract and flour until just combined, avoiding overmixing.
- Pour filling over crust: Pour the cheesecake filling evenly over the cooled crust, spreading it out with a spatula.
- Bake cheesecake: Bake in the oven for 25-30 minutes, until the edges are set and the center is slightly jiggly.
- Cool in oven: Turn off the oven, crack the door open, and let the cheesecake bars cool inside for about 1 hour.
- Refrigerate cheesecake: Remove from the oven, cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
- Cut into bars: Once chilled and set, cut the cheesecake into 16 bars using a sharp knife.
- Drizzle dulce de leche: Drizzle the top of each bar with the remaining 1/2 cup dulce de leche for extra flavor and presentation.
- Add optional toppings: Optionally, top each bar with a dollop of whipped cream and sprinkle with chocolate shavings or crushed nuts to enhance texture and taste.
- Serve and enjoy: Serve the bars chilled and enjoy this creamy, caramel-infused dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Press the crust firmly into the pan to prevent it from crumbling when cutting.
- Do not overbake the cheesecake; the center should remain slightly jiggly to achieve a creamy texture once chilled.
- Chilling overnight improves flavor and texture, making the bars easier to cut.
- For a different crust, try using crushed digestive biscuits or vanilla wafers.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
