Dulce de Leche Cheesecake Bars
User Reviews
4.8
Dulce de Leche Cheesecake Bars
Description
The crust is made by combining graham cracker crumbs, sugar, cinnamon, and melted salted butter, which is pressed into a pan and baked until lightly golden. The cheesecake filling mixes softened cream cheese, sugar, sour cream, and dulce de leche with vanilla and eggs, beaten gently to avoid cracks. It is poured over the crust and baked until the edges are set and the center is just slightly jiggly. Once cooled, the bars are topped with a dulce de leche glaze thinned with heavy cream for a glossy finish.
The bars offer a creamy texture from the cheesecake layer and a crunchy, buttery crust, with the dulce de leche providing a distinctive caramel taste. They are cut into squares for easy serving as a dessert or snack.
Notes recommend using full-fat cream cheese for best texture and mention that dulce de leche brands can vary in consistency, with one preferred brand noted.
Ingredients
Crust:
- 2 cups graham cracker crumbs about 16-17 rectangles
- 2 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- 10 tablespoons butter melted, salted
Cheesecake Batter:
- 3 ounce packages cream cheese softened to room temperature
- 1 cup granulated sugar
- ⅓ cup sour cream
- ½ cup dulce de leche see note
- 2 teaspoons vanilla extract
- 3 egg large
Glaze:
- ⅔ cup dulce de leche
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350 degrees F. Line a metal 9X13-inch pan with aluminum foil or parchment paper (for easy lifting of the bars after they cool and easier cutting). Lightly grease with nonstick cooking spray.
- For the graham cracker crust, combine the graham crackers, granulated sugar, and cinnamon. Add the butter and stir until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the prepared pan. Bake for 10 minutes until lightly golden around the edges. Cool while mixing the cheesecake batter.
- With an electric mixer (stand or handheld), mix the cream cheese, granulated sugar and sour cream together until light and creamy, 1-2 minutes. Add the dulce de leche and mix until well-combined. Add the vanilla and eggs and mix until just combined (don't overmix or the cheesecake may crack while baking).
- Spread the cheesecake batter evenly over the crust and bake for 30-35 minutes until the edges are puffed and center is soft-set (not firm but no longer jiggly). Cool completely.
- In a microwave-safe bowl, add the dulce de leche and heavy cream. Heat for 20-second intervals, stirring in between, until pourable. Add additional cream if the mixture is too thick. (The exact amount of cream will depend on the brand of dulce de leche.) Spread the glaze over the cooled cheesecake. Refrigerate until chilled.
Notes
- Use full-fat cream cheese for the best texture in the cheesecake bars.
- The dulce de leche texture varies by brand; using a smoother brand like San Ignacio is recommended for consistent results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15bars
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 107mg | 36% |
| Sodium | 308mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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