RecipeCastle

Irresistible Dulce de Leche Cheesecake Bars

Irresistible Dulce de Leche Cheesecake Bars

Ingredients

  • 1 ½ cupsgraham cracker crumbs: These provide the foundation and crunch for the crust. Using freshly crushed graham crackers gives you the best flavor.
  • 5 tablespoonsmelted unsalted butter: This acts as the binding agent for the crust (adding richness and flavor.)
  • 2 tablespoonssugar: A touch of sweetness in the crust balances the flavors.
  • 16 ozsoftened cream cheese: The star of the cheesecake layer (it provides the creamy texture. Ensure it’s at room temperature for easy mixing.)
  • ½ cupsugar: Sweetens the cheesecake layer perfectly.
  • 2large eggs: Adds structure and richness to the cheesecake.
  • 1 teaspoonvanilla: Enhances the overall flavor profile.
  • ½ cupdulce de leche: Incorporated into the cheesecake layer for that luscious caramel flavor.
  • ½ cupdulce de leche (for topping, warmed for spreading: Provides a delightful finishing touch to the bars.)
  • 1 tablespoonheavy cream (optional: This can be added to the topping for a creamier finish.)
  • —Optional garnishes: Whipped cream (chocolate shavings, sea salt flakes, and crushed nuts add a personal touch and visual appeal.)

Instructions

  1. 1

    Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, letting it hang over the edges for easy removal later. In a mixing bowl, combine 1 ½ cups graham cracker crumbs with 5 tablespoons of melted unsalted butter and 2 tablespoons of sugar. Mix until well combined. Press this mixture into the bottom of the prepared pan. Bake for 8-10 minutes, or until lightly golden. Allow it to cool completely before adding the cheesecake layer.

  2. 2

    Make the Cheesecake Layer: In a large mixing bowl, beat 16 oz softened cream cheese and ½ cup sugar together until the mixture is creamy and smooth. Gradually add in 2 large eggs, one at a time, mixing well after each addition. Next, stir in 1 teaspoon of vanilla and ½ cup dulce de leche, blending until fully incorporated and smooth.

  3. 3

    Assemble and Bake: Pour the cheesecake filling over the cooled crust. Use a spatula to smooth it out evenly, and gently tap the pan on the counter to release any air bubbles trapped in the filling. Bake for 30-35 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly. Remove from the oven and let it cool at room temperature for about an hour.

  4. 4

    Add Topping: Once the cheesecake has cooled, spread ½ cup of warmed dulce de leche evenly over the top, allowing it to seep slightly into the cheesecake.

  5. 5

    Chill and Slice: Refrigerate the cheesecake bars for at least 3 hours, or overnight to set completely. Once chilled, lift the cheesecake out of the pan using the parchment. Slice into bars using a sharp knife, cleaning the blade after each cut for clean edges.

  6. 6

    Garnish and Serve: Top each bar with whipped cream, chocolate shavings, a sprinkle of sea salt, or crushed nuts as desired. Serve chilled and enjoy these rich caramel treats!