Dulce de Leche Cheesecake Bars

Dulce de Leche Cheesecake Bars – Decadent, Creamy, and Irresistible

These Dulce de Leche Cheesecake Bars are a perfect dessert for any occasion, blending the rich creaminess of cheesecake with the sweet caramel flavor of dulce de leche. With a buttery graham cracker crust, a smooth cream cheese filling, and a luscious dulce de leche topping, these bars offer a delightful combination of textures and flavors. Finished with a sprinkle of fleur de sel, they strike the perfect balance between sweet and salty. Easy to make yet impressive enough for a crowd, these cheesecake bars are a must-try for caramel dessert lovers!

These Dulce de Leche Cheesecake Bars are a decadent, creamy dessert with a graham cracker crust, rich cheesecake filling, and a sweet caramel topping. The combination of smooth cream cheese, dulce de leche, and a touch of vanilla extract creates a mouthwatering treat that’s perfect for any occasion. Finished with a drizzle of homemade caramel and a sprinkle of fleur de sel, these bars are the ideal balance of sweet, salty, and creamy, making them a true showstopper at your next gathering.

Ingredients

For the crust:

• Nonstick spray
• 2 1/4 cups finely ground graham crackers (about 17 crackers)
• 2 tablespoons sugar
• 1/4 to 1/2 teaspoon ground cinnamon
• 10 tablespoons melted butter (1 1/4 sticks)

For the filling:

• 3 eight-ounce packages cream cheese, room temperature
• 1 cup sugar
• 3 large eggs, room temperature
• 1/2 cup dulce de leche (store-bought or homemade), room temperature (you’ll use the remainder for the topping)
• 2 teaspoons vanilla extract

For the topping & finishing:

• About 2/3 cup dulce de leche (remaining from the can)
• 3 or more tablespoons heavy whipping cream
• Fleur de sel (for garnish)

Instructions

For the crust:

1. Preheat the oven to 350°F. Coat a 13 x 9 x 2-inch metal baking pan (or a glass pan) with nonstick spray. You can line the pan with foil for easier removal if desired.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until the mixture is evenly coated.
3. Transfer the crumb mixture to the pan and press it evenly into the bottom. Bake for 10 minutes, until the crust is light golden. Allow it to cool completely on a rack.

For the filling:

1. In a food processor (or with a mixer), blend the cream cheese and sugar until smooth and creamy, about 1 minute, stopping to scrape down the sides as needed.
2. Add the dulce de leche and blend until well incorporated.
3. Add the eggs one at a time, processing for 3 to 5 seconds between each addition. Add the vanilla extract and process for an additional 10 seconds.
4. Pour the batter over the cooled crust and spread it into an even layer.
5. Bake for about 38 minutes, or until the edges are puffed and slightly cracked, and the center is firm to the touch. Remove from the oven and allow it to cool completely on a rack.

For the topping & finishing:

1. In a microwave-safe bowl, combine the remaining dulce de leche and 3 tablespoons of heavy whipping cream. Microwave for 10 seconds and stir gently. Continue microwaving in 10-second intervals until the mixture is melted and smooth.
2. If the mixture is too thick to pour, add more cream by the teaspoon until it reaches a pourable consistency.
3. Pour the topping over the cooled cheesecake, spreading it evenly. Refrigerate for at least 1 hour to chill.
4. Once chilled, cut the cheesecake into 4 strips lengthwise and 6 strips crosswise to form 24 bars. Just before serving, sprinkle with fleur de sel for a touch of salty contrast.

Note: The topping may have a few small lumps, but they won’t be noticeable once the bars are cut. If presentation matters, you can cut the bars ahead of time.

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Tips

• Room Temperature Ingredients: For the creamiest filling, make sure the cream cheese and eggs are at room temperature before mixing.
• Avoid Overmixing: When mixing the filling, don’t overbeat once the eggs are added, as this could result in cracks in the cheesecake during baking.
• Even Crust: Press the graham cracker crust mixture evenly and firmly into the pan to avoid any gaps and ensure it holds together after baking.

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Variations and Substitutions

• Crust Variations: Use chocolate cookie crumbs instead of graham crackers for a more indulgent twist.
• Flavored Topping: Add a dash of cinnamon or even a splash of coffee to the topping for a deeper flavor.
• No Fleur de Sel: If you don’t have fleur de sel, you can substitute with regular sea salt or omit it entirely.

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FAQs

Can I make these bars ahead of time?
Yes, these bars can be made a day in advance and stored in the fridge until ready to serve. Just make sure to top with the dulce de leche and fleur de sel before serving.

Can I use homemade dulce de leche?
Absolutely! Homemade dulce de leche will work just as well as store-bought for both the filling and the topping.

Can I freeze these cheesecake bars?
Yes, these bars freeze well. After chilling, cut them into squares, place them in an airtight container, and store them in the freezer for up to 2 months.

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Serving Suggestions

• For a festive touch: Serve these bars with a dollop of whipped cream and a few fresh berries.
• Pair with Coffee: These bars pair perfectly with a rich cup of coffee or espresso for a delightful dessert after dinner.
• For a chocolate twist: Drizzle melted chocolate over the top along with the dulce de leche for a chocolate-dulce de leche combo.

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Why You’ll Love This Recipe

These Dulce de Leche Cheesecake Bars combine the creamy richness of cheesecake with the sweet, caramel flavor of dulce de leche. The buttery graham cracker crust adds a perfect crunch, while the topping of dulce de leche and a hint of fleur de sel elevates the flavor profile with a sweet-salty contrast. Simple to make but impressive to serve, these bars are ideal for any celebration or as a delicious treat to enjoy at home.