Dulce de Leche Cheesecake Bars are rich, creamy, gooey, and absolutely delicious! Add a bit of salt on top for an additional burst of flavor.
There are such countless incredible flavors in heating that it’s hard to limit to a couple of top choices. In any case, I can certainly say that dulce de leche positions profoundly for me. I track down its rich, caramel-like character overpowering!
Add that awesome character to cheesecake, and I’m 100% ready. Furthermore, that is actually the circumstance we have with these Dulce de Leche Cheesecake Bars.
Not exclusively does the actual cheesecake have a decent portion of dulce de leche blended into it, however there’s a rich dulce de leche besting also. Goodness, it’s acceptable. Great.
In case you’re a sweet and pungent fan, don’t skirt the sprinkle of coarse salt on top of these bars. That little added pungency transforms these into a bonus exceptional.
TIPS FOR SUCCESS
- Use a light-colored metal baking pan. The bars will bake more evenly and thoroughly with this type of pan.
- Bring the cream cheese to room temperature. Properly softened cream cheese will make the smoothest filling.
- Don’t skip the chill time. That refrigerator time will help the bars set and turn them into a cool, creamy treat.
- Use a thin, sharp knife for slicing. Cut straight down without a sawing motion. Wipe off the knife between cuts.
Rich, creamy Dulce de Leche Cheesecake Bars are wonderfully flavorful and completely irresistible!
Prep time 30 MINUTES
Cook time 52 MINUTES
Total time 1 HOUR 22 MINUTES
FOR THE CRUST:
- 2 & 1/4 cups (225g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 10 tablespoons (141g) unsalted butter, melted
FOR THE FILLING:
- 24 ounces (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (150g) dulce de leche
- 2 teaspoons vanilla extract
FOR THE GLAZE:
- 2/3 cup (200g) dulce de leche
- 3 tablespoons heavy whipping cream
- sea salt, optional
TO MAKE THE CRUST:
- Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan. If you like, you can line the pan with parchment paper and grease the lining.
- Mix the graham cracker crumbs, sugar, and cinnamon. Add the melted butter. Stir until combined.
- Press the crust mixture firmly onto the bottom of the prepared pan. Bake 10 minutes. Cool on a wire rack.
TO MAKE THE FILLING:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the dulce de leche and vanilla.
- Spread the batter evenly over the partially baked, cooled crust. Bake 38-42 minutes, or until the center is set and the edges are puffed and slightly cracked. Cool completely on a wire rack.
TO MAKE THE GLAZE:
- Place the dulce de leche and cream in a microwave-safe bowl. Heat in 10-second intervals until melted. Stir until blended. If the mixture is too thick to pour, add more cream, a teaspoonful at a time, until pourable.
- Pour the glaze over the cooled cheesecake. Spread evenly. Refrigerate 1 hour or until chilled. (Note that the glaze will not become firm.)
- Cut into bars. Sprinkle with sea salt, if using.
Dulce de leche can be found in most supermarkets. Look near the condensed milk or in the specialty foods section. I used most of a 15.85 ounce jar.