Dulce de Leche Cheesecake Bars are a delightful fusion of creamy cheesecake and rich caramel, making them a favorite dessert for many. Originating from Latin American cuisine, dulce de leche is a sweetened milk product that has been cherished for generations. Its velvety texture and deep, caramel flavor elevate any dish, and when combined with the smoothness of cheesecake, it creates an irresistible treat that is hard to resist.
People adore Dulce de Leche Cheesecake Bars not only for their exquisite taste but also for their convenient, handheld format. These bars are perfect for gatherings, potlucks, or simply as a sweet indulgence at home. The combination of the creamy cheesecake layer and the luscious dulce de leche topping offers a delightful contrast in flavors and textures, ensuring that each bite is a heavenly experience. Whether youre a cheesecake lover or a dulce de leche enthusiast, these bars are sure to become a cherished addition to your dessert repertoire.
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup dulce de leche
- 1 tablespoon all-purpose flour
- For the topping:
- ½ cup dulce de leche
- Whipped cream (optional, for serving)
- Chocolate shavings or cocoa powder (optional, for garnish)
Preparing the Crust
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Stir until the mixture is well combined and resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared baking pan, ensuring an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.
Preparing the Cheesecake Filling
- 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. Make sure there are no lumps.
- Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as needed.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air into the batter.
- Gently fold in the dulce de leche and flour using a spatula. Mix until just combined, ensuring that the dulce de leche is evenly distributed throughout the batter.
Assembling the Cheesecake Bars
- Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles that may have formed in the batter.
- Bake the cheesecake bars in the oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature on the counter. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
Finishing Touches
- Once the cheesecake has chilled and set, carefully lift it out of the pan using the parchment paper overhang. Place it on a cutting board.
- Using a sharp knife, cut the cheesecake into bars. For clean cuts, wipe the knife with a damp cloth between cuts.
- To serve, drizzle the top of each cheesecake bar with additional dulce de leche. If desired, add a dollop of whipped cream and sprinkle with chocolate shavings or cocoa powder for garnish.
- Enjoy your delicious dulce de leche cheesecake bars chilled or at room temperature!
Storage Instructions
- Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- For longer storage, you can freeze the cheesecake bars. Wrap each bar individually in plastic
Conclusion:
In summary, these Dulce de Leche Cheesecake Bars are an absolute must-try for anyone looking to indulge in a rich and creamy dessert that perfectly balances sweetness and texture. The luscious layers of cheesecake combined with the caramel-like flavor of dulce de leche create a heavenly experience that will leave your taste buds dancing with delight. Whether you’re serving them at a family gathering, a potluck, or simply enjoying a quiet evening at home, these bars are sure to impress. For serving suggestions, consider pairing these cheesecake bars with a dollop of whipped cream or a sprinkle of sea salt to enhance the flavors even further. You can also experiment with variations by adding a layer of chocolate ganache on top or incorporating crushed nuts for added crunch. The possibilities are endless, and each twist can make this dessert uniquely yours. We encourage you to try this recipe and share your experience with friends and family. Whether you stick to the classic version or put your own spin on it, we would love to hear how your Dulce de Leche Cheesecake Bars turn out. Dont forget to take a moment to savor each bite and enjoy the delightful combination of flavors. Happy baking! Print
Dulce de Leche Cheesecake Bars: A Decadent Dessert Recipe You Must Try
- Total Time: 300 minutes
- Yield: 12–16 bars 1x
Description
These creamy Dulce de Leche Cheesecake Bars feature a buttery graham cracker crust and a rich filling, topped with more dulce de leche and optional whipped cream. Perfect for any occasion, they offer a delightful blend of flavors and textures in every bite!
Ingredients
Scale- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup dulce de leche
- 1 tablespoon all-purpose flour
- ½ cup dulce de leche
- Whipped cream (optional, for serving)
- Chocolate shavings or cocoa powder (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Stir until the mixture is well combined and resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared baking pan, ensuring an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.
- 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. Make sure there are no lumps.
- Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as needed.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air into the batter.
- Gently fold in the dulce de leche and flour using a spatula. Mix until just combined, ensuring that the dulce de leche is evenly distributed throughout the batter.
- Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles that may have formed in the batter.
- Bake the cheesecake bars in the oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature on the counter. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
- Once the cheesecake has chilled and set, carefully lift it out of the pan using the parchment paper overhang. Place it on a cutting board.
- Using a sharp knife, cut the cheesecake into bars. For clean cuts, wipe the knife with a damp cloth between cuts.
- To serve, drizzle the top of each cheesecake bar with additional dulce de leche. If desired, add a dollop of whipped cream and sprinkle with chocolate shavings or cocoa powder for garnish.
- Enjoy your delicious dulce de leche cheesecake bars chilled or at room temperature!
Notes
- For best results, refrigerate the cheesecake bars overnight to allow the flavors to meld and the texture to set perfectly.
- Feel free to customize the toppings based on your preference!
- Prep Time: 20 minutes
- Cook Time: 45 minutes