Description
These Dulce de Leche Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy cheesecake filling infused with luscious dulce de leche. Finished with a drizzle of warm dulce de leche and a sprinkle of flaky sea salt, they offer a perfect balance of sweet and salty flavors in every bite, making them an irresistible Latin American-inspired dessert.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup dulce de leche
For the Topping
- 1/4 cup dulce de leche, warmed
- Flaky sea salt (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars later.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated and press firmly into the bottom of the prepared pan to form an even layer. Bake the crust for 10 minutes, then allow it to cool slightly.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Add the eggs one at a time, blending well after each addition to maintain a smooth texture.
- Add Flavorings: Stir in vanilla extract and sour cream until the mixture is fully incorporated. Gently fold in 1 cup of dulce de leche, ensuring it is evenly distributed throughout the cheesecake batter.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 35–40 minutes, or until the center is just set and slightly jiggly when nudged.
- Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake bars cool inside for 1 hour to prevent cracking.
- Chill: Remove the bars from the oven and chill in the refrigerator for at least 4 hours or overnight to allow them to set firmly.
- Add Topping and Serve: Once chilled, warm the remaining 1/4 cup dulce de leche and drizzle it over the top of the bars. Sprinkle with flaky sea salt if desired. Use a sharp knife wiped clean between cuts to slice the bars for clean edges. Serve and enjoy!
Notes
- For a firmer crust, add an extra 2 tablespoons of melted butter.
- Dulce de leche can be store-bought or homemade depending on your preference.
- To get clean slices, use a sharp knife and wipe it clean between each cut.
