Description

These Dulce de Leche Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cream cheese filling infused with rich dulce de leche, topped with a luscious dulce de leche glaze and a sprinkle of fleur de sel for the perfect balance of sweet and salty. Baked to perfection, these bars are an indulgent dessert ideal for any occasion.

Ingredients

Scale

Crust

15 whole graham crackers (230 grams)
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted (85 grams)

Filling

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

Topping

2/3 cup dulce de leche (200 grams)
3 tablespoons heavy whipping cream (or more as needed)
Fleur de Sel, for sprinkling

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 by 13-inch baking pan with foil, ensuring there’s an overhang for easy removal later.
Make the Crust: Place the graham crackers and ground cinnamon in a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes until lightly golden and fragrant, then allow it to cool completely.
Prepare the Filling: Using a food processor or stand mixer, blend the cream cheese and sugar until smooth and creamy, stopping occasionally to scrape down the sides. Add the eggs one at a time, blending well after each addition. Mix in the 1/2 cup dulce de leche and vanilla extract just until combined. Spread this batter evenly over the cooled crust.
Bake the Cheesecake Bars: Bake in the preheated oven for 35 to 40 minutes, or until the center is just set, and the edges are puffed and slightly cracked. Remove from the oven and transfer the pan to a wire rack to cool completely.
Make the Topping: In a microwave-safe bowl, heat the 2/3 cup dulce de leche with 3 tablespoons of heavy cream in 10-second bursts, stirring between each until the glaze is smooth and pourable. Add more cream by the teaspoon if necessary. Pour this glaze evenly over the cooled cheesecake bars.
Chill and Serve: Refrigerate the glazed bars for about 3 hours until chilled, though the glaze will remain somewhat soft. Just before serving, sprinkle the tops with fleur de sel for a delightful salty contrast to the sweet bars.

Notes

Ensure the cream cheese is at room temperature to achieve a smooth filling with no lumps.
Press the crust firmly into the pan to create a firm base that holds together well.
Refrigerating the bars allows the flavors to meld and the topping to set slightly.
These bars can be made up to 2 days in advance and stored covered in the refrigerator.
For easier removal, use the foil overhang to lift the bars out of the pan.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: dulce de leche cheesecake bars, graham cracker crust, creamy cheesecake, dulce de leche dessert, sweet and salty dessert