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