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Dulce de Leche Cheesecake Bars

Indulge in these creamy Dulce de Leche Cheesecake Bars with a nutty graham cracker crust and a luscious drizzle of dulce de leche.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 275
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs The foundation of our dessert, adding a delightful crunch and sweetness.
  • 0.5 cups unsalted butter, melted Rich and buttery, it binds the crust together.
  • 0.25 cups granulated sugar A hint of sweetness that balances the richness.
Filling Ingredients
  • 16 oz cream cheese, softened The star of our show, creating a creamy texture.
  • 1 cups dulce de leche plus more for drizzling This luscious sauce envelops the cheesecake filling.
  • 0.75 cups granulated sugar Additional sweetness for the filling.
  • 2 large eggs Binding agents, adding richness.
  • 1 tsp vanilla extract Rounds out the flavors perfectly.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
  3. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for about 10 minutes and let cool slightly.
  4. In a large bowl, beat the softened cream cheese until smooth. Add dulce de leche and granulated sugar, mixing until well combined.
  5. Add the eggs one at a time, mixing until blended. Stir in the vanilla extract.
  6. Pour the cream cheese filling over the cooled crust and spread it out evenly.
Baking
  1. Bake for about 30-35 minutes until edges are set and the center appears slightly jiggly.
  2. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
  3. After chilling, spread an additional cup of dulce de leche over the cheesecake layer, cut into bars, and drizzle with more dulce de leche if desired.

Notes

These bars can be stored in an airtight container in the refrigerator for up to one week. For long-term storage, freeze in individual portions wrapped to prevent freezer burn.