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Dulce de Leche Cheesecake Bars

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!

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

Ingredients

For the crust:
  • 15 (230 grams) whole graham crackers
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons (85 grams) unsalted butter, melted
For the filling:
  • 24 ounces (680 grams) cream cheese, room temperature
  • 1 cup (200 grams) sugar
  • 3 large eggs
  • 1/2 cup (150 grams) dulce de leche
  • 2 teaspoons vanilla extract
For the topping:
  • 2/3 cup (200 grams) dulce de leche
  • 3 tablespoons (or more) heavy whipping cream
  • Fleur de Sel, for sprinkling

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with foil, leaving an overhang.
  2. 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:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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).
  2. The cheesecake can be made and refrigerated 2 days ahead of time. Sprinkle bars with fleur de sel just before serving.

Notes