Description
Indulge in these rich and creamy Dulce de Leche Cheesecake Bars featuring a buttery graham cracker crust, smooth cream cheese filling swirled with luscious dulce de leche, and a decadent dulce de leche topping sprinkled with fleur de sel for a perfect balance of sweet and salty flavors.
Ingredients
Scale
Crust:
- Nonstick spray
- 2 1/4 cups finely ground graham crackers (from about 17 crackers)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 10 tablespoons melted butter (1 1/4 sticks)
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 home-made), room temperature
- 2 teaspoons vanilla extract
Topping & Finishing:
- about 2/3 cup dulce de leche (remainder of can)
- 3 or more tablespoons heavy whipping cream
- Fleur de sel, for sprinkling
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Grease a 13 x 9 x 2-inch metal baking pan with nonstick spray. In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until the mixture is evenly coated. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for about 10 minutes until light golden. Remove and cool completely on a wire rack.
- Make the Filling: In a food processor or with a mixer, blend the cream cheese and sugar until smooth and creamy, about 1 minute, scraping down the sides occasionally. Add 1/2 cup dulce de leche and blend until incorporated. Add eggs one at a time, blending each for 3 to 5 seconds after addition. Finally, add vanilla extract and blend until fully combined.
- Assemble and Bake: Dollop batter evenly over the cooled crust and spread into a smooth layer. Bake at 350°F for about 38 minutes until the edges are puffed with slight cracks and the center is just set and slightly firm to the touch. Remove from oven and cool completely on a rack.
- Prepare the Topping: In a microwave-safe bowl, combine about 2/3 cup dulce de leche and 3 tablespoons heavy cream. Microwave in 10-second intervals, stirring gently between each, until melted and pourable. Add extra cream by teaspoonfuls if needed to reach desired consistency.
- Finish and Chill: Pour the dulce de leche topping evenly over the cooled cheesecake. Spread to cover the surface. Refrigerate for about 1 hour until chilled but note topping will remain soft. Just before serving, sprinkle with fleur de sel.
- Serve: Cut cheesecake first lengthwise into 4 strips, then crosswise into 6 strips, making 24 bars total. Serve chilled and enjoy the sweet and salty delight.
Notes
- Line the baking pan with foil before spraying for easier removal of bars.
- The dulce de leche topping may have some small lumps which are barely noticeable after cutting.
- Use room temperature ingredients for smoother filling and better texture.
- If desired, homemade dulce de leche can be substituted for store-bought.
- Adjust cinnamon quantity in crust to preference; recipe uses 1/2 teaspoon for a subtle hint.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
