Ingredients

15 whole graham crackers (230 grams)

1/4 teaspoon ground cinnamon

6 tablespoons unsalted butter, melted (85 grams)

24 ounces cream cheese, room temperature (680 grams)

1 cup sugar (200 grams)

3 large eggs

1/2 cup dulce de leche (150 grams)

2 teaspoons vanilla extract

2/3 cup dulce de leche (200 grams) for topping

3 tablespoons (or more) heavy whipping cream

Fleur de sel, for sprinkling

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9 by 13-inch baking pan with foil, leaving an overhang on the sides for easy removal.

Step 2: In a food processor, pulse the graham crackers and cinnamon until finely ground. Add the melted butter and pulse until the mixture is moistened. Press this crust mixture evenly into the bottom of the prepared pan.

Step 3: Bake the crust for about 10 minutes until lightly golden and fragrant. Remove from oven and let cool while you prepare the filling.

Step 4: In a food processor or stand mixer, blend the cream cheese and sugar until smooth and creamy, scraping down the sides as needed.

Step 5: Add the eggs one at a time, blending well after each addition. Then add the 1/2 cup dulce de leche and vanilla extract, mixing just until combined.

Step 6: Spread the filling evenly over the cooled crust. Bake for 35 to 40 minutes, or until the edges are puffy and slightly cracked and the center is just set.

Step 7: Allow the cheesecake to cool completely on a wire rack.

Step 8: For the topping, heat the 2/3 cup dulce de leche and 3 tablespoons heavy cream in a microwave-safe bowl in 10-second intervals, stirring each time, until smooth and pourable. Add more cream if needed.

Step 9: Pour the dulce de leche glaze over the cooled cheesecake and spread evenly. Refrigerate the bars for about 3 hours to chill (the glaze will remain soft).

Step 10: Just before serving, sprinkle the cheesecake bars with fleur de sel for a touch of saltiness that complements the sweetness.

Tips & Variations

You can use store-bought dulce de leche or make your own by slowly simmering canned sweetened condensed milk.

Using room temperature cream cheese ensures a smooth filling without lumps.

For an extra rich topping, try adding a pinch of cinnamon powder to the dulce de leche glaze.

Swap the graham crackers for digestive biscuits or cookies of your choice to change the base flavor.

FAQs

Can I make these bars ahead of time?

Yes, you can prepare the cheesecake and refrigerate it for up to 2 days before serving. Add the fleur de sel right before serving to maintain its texture.

What if I don’t have a food processor?

You can crush the graham crackers by placing them in a sealed plastic bag and crushing with a rolling pin. For the filling, beat the cream cheese and sugar with an electric mixer until smooth. Mix the other ingredients by hand if needed.