Description
These Dulce de Leche Cheesecake Bars are a luscious and indulgent dessert featuring a buttery graham cracker crust topped with a creamy cheesecake filling infused with rich dulce de leche. Finished with a drizzle of dulce de leche and optional garnishes like whipped cream and chocolate shavings or crushed nuts, these bars are perfect for any special occasion or whenever you’re craving a decadent treat.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup dulce de leche
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Topping
- ½ cup dulce de leche, for drizzling
- Whipped cream, for serving (optional)
- Chocolate shavings or crushed nuts, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the crust and cheesecake bars.
- Prepare Crust Mixture: In a medium bowl, mix together graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until the crumbs are evenly coated and the mixture looks like wet sand.
- Press Crust: Firmly press the crumb mixture into the bottom of a 9×13 inch baking dish to form an even layer.
- Bake Crust: Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden brown. Remove and let it cool while preparing the filling.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Dulce de Leche and Sugar: Beat in the dulce de leche and granulated sugar until the mixture is well combined and smooth.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully.
- Mix Vanilla and Flour: Stir in the vanilla extract and all-purpose flour until just combined, taking care not to overmix.
- Pour Filling Over Crust: Spread the cheesecake filling evenly over the cooled crust using a spatula.
- Bake Cheesecake Bars: Bake in the oven for 25-30 minutes until the edges are set and the center is slightly jiggly to achieve the perfect texture.
- Cool in Oven: Turn off the oven and crack open the door. Allow the cheesecake bars to cool inside for about 1 hour to prevent cracks and improve texture.
- Chill Cheesecake Bars: Remove from the oven and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
- Cut and Drizzle: Once chilled, cut the cheesecake into bars using a sharp knife. Drizzle the tops with the remaining dulce de leche.
- Garnish and Serve: Optionally, add a dollop of whipped cream and sprinkle chocolate shavings or crushed nuts over each bar. Serve chilled and enjoy!
Notes
- Be sure to let the crust cool before adding the cheesecake filling to prevent melting and uneven baking.
- Do not overbake the cheesecake; the center should still have a slight jiggle when done for the best creamy texture.
- Refrigerate the bars thoroughly to allow them to set properly and enhance flavor.
- Use a sharp knife dipped in hot water for cleaner cuts of the cheesecake bars.
- If you prefer less sweetness, you can reduce the granulated sugar slightly in the filling.
- For a nut-free version, omit the crushed nuts garnish and choose chocolate shavings or whipped cream only.
