Dulce de Leche Cheesecake Bars
These Dulce de Leche Cheesecake Bars are irresistibly creamy with a rich caramel twist and a buttery graham cracker crust. Perfect for any occasion!
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Aluminum foil or parchment paper
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter melted
- 0.25 cup sugar
For the Cheesecake Filling
- 16 oz cream cheese softened (2 packages)
- 0.5 cup sugar
- 1 cup dulce de leche
- 1 tsp vanilla extract
- 3 large eggs
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). Line your 8x8 inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy lifting.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup sugar. Stir until the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of the prepared pan using the back of a spoon or your fingers.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Make the Cheesecake Filling
- In a large mixing bowl, beat 2 (8 oz) packages of softened cream cheese with 1/2 cup sugar until smooth and creamy, about 2-3 minutes.
- Add 1 cup dulce de leche and 1 teaspoon vanilla extract, mixing until fully incorporated.
- Beat in the 3 large eggs one at a time, ensuring each egg is fully combined before adding the next. Be careful not to overmix once the eggs are added to avoid cracks in the final bake.
Assemble and Bake
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- For an extra touch, you can swirl a few tablespoons of additional dulce de leche on top using a knife or skewer for a marbled effect.
- Bake the bars at 325°F (163°C) for about 35-40 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
Cool and Chill
- Remove the pan from the oven and allow the bars to cool completely at room temperature.
- Once cooled, cover and refrigerate for at least 4 hours or overnight to set fully.
- Use the parchment or foil overhang to lift the bars out of the pan and cut them into squares.
Notes
- Make sure the cream cheese is completely softened to avoid lumps in your filling.
- Don’t overbeat after adding eggs; this prevents cracking and keeps the filling creamy.
- Use room temperature ingredients to ensure even mixing and a smooth texture.
- Chilling the bars overnight enhances flavor and makes slicing easier.
- For a festive touch, sprinkle a pinch of sea salt or chopped nuts on top before serving.