Dulce de Leche Cheesecake Bars

Name: Dulce de Leche Cheesecake Bars
Prep time: 15 min
Cook time: 45 min
Total time: 4 h
Yield: 24 bars
Ingredients: 15 graham crackers; 1/4 teaspoon ground cinnamon; 6 tablespoons unsalted butter; 24 ounces cream cheese; 1 cup white sugar; 3 egg; 1/2 cup dulce de leche; 2 teaspoons vanilla extract; 2/3 cup dulce de leche; 3 tablespoons heavy whipping cream; sea salt

User Reviews

5

2 reviews

Excellent

Prep Time
15 mins
Cook Time
45 mins
Additional Time
3 hrs
Total Time
4 hrs
Servings
24 bars
Course
Dessert
Cuisine
American

Dulce de Leche Cheesecake Bars

Joshua Davis

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Dulce de Leche Cheesecake Bars are the perfect rich and creamy salty-sweet treat that's easy to make and transport. Such a crowd pleaser!

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Ingredients

Servings

For the crust:

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

For the filling:

24 ounces cream cheese room temperature, 680 grams
1 cup white sugar
3 egg large
1/2 cup dulce de leche
2 teaspoons vanilla extract

For the topping:

2/3 cup dulce de leche
3 tablespoons heavy whipping cream or more
sea salt for sprinkling, fleur de sel

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Instructions

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Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with foil, leaving an overhang.
In the work bowl of a food processor, pulse the graham crackers and cinnamon until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.

Make the filling:

In the bowl of a food processor or stand mixer, blend the cream cheese and sugar until smooth and creamy, scraping down the sides of bowl as needed. Add eggs one at a time, blending after each addition. Add dulce de leche and vanilla and blend until just combined. Spread batter evenly over cooled crust.
Bake until just set in center and edges are puffed and slightly cracked, about 35 to 40 minutes. Transfer to rack to let cool completely.

Make the topping:

In a microwave-safe bowl, heat dulce de leche and 3 tablespoons cream in 10-second bursts, stirring between bursts, until melted and smooth. Add more cream by the teaspoon if needed to make pourable. Pour glaze over cooled cheesecake and spread evenly. Refrigerate until chilled, about 3 hours (glaze will not be firm).
The cheesecake can be made and refrigerated 2 days ahead of time. Sprinkle bars with fleur de sel just before serving.