Dulce de Leche Cheesecake Bars
Indulging in a rich, creamy dessert like Dulce de Leche Cheesecake Bars can transform an ordinary day into something special. These bars combine the velvety texture of cream cheese with the sweet, caramel-like flavor of dulce de leche, all sitting atop a buttery graham cracker crust. Perfect for gatherings or just a cozy night in, these cheesecake bars are sure to impress everyone at the table.
The Upside of Dulce de Leche Cheesecake Bars
There’s something magical about the combination of creamy cheesecake and dulce de leche. It’s not just a treat; it’s an experience! Here are a few reasons why you’ll love these bars:
- Decadent Flavor: The richness of cream cheese paired with sweet, caramel-like dulce de leche creates a flavor explosion that’s hard to resist.
- Easy to Share: Cut them into squares and serve at parties, potlucks, or family gatherings for a delightful dessert that’s easy to manage.
- Make Ahead: These bars can be made a day in advance, allowing the flavors to meld and making your life just a little bit easier.
What to Buy
Before diving into this delightful recipe, gather the following ingredients:
- 2 cups graham cracker crumbs (approximately 17 whole graham crackers)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 10 tablespoons melted unsalted butter
- 4 (8-ounce) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup canned dulce de leche (plus more for topping)
- 2 teaspoons vanilla extract
- 3 tablespoons heavy whipping cream (more as needed)
Before You Start: Equipment
Make sure you have the following equipment ready:
- 9×13-inch baking pan – for the perfect size cheesecake bars.
- Mixing bowls – to combine your ingredients smoothly.
- Electric mixer – for a creamy cheesecake filling.
- Rubber spatula – to scrape down the sides of the mixing bowl.
- Measuring cups and spoons – for precise ingredient measurements.
- Parchment paper – to line the baking pan for easy removal.
Dulce de Leche Cheesecake Bars: Step-by-Step Guide
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and 1 teaspoon of ground cinnamon. Pour in the melted unsalted butter and mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a lined 9×13-inch baking pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth and creamy. Gradually add in 1 cup of granulated sugar, mixing until well combined. Add the eggs, one at a time, mixing on low speed after each addition. Pour in ¾ cup of dulce de leche and 2 teaspoons of vanilla extract, mixing until smooth and creamy.
Step 3: Assemble and Bake
Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are set, and the center has a slight jiggle. Allow the cheesecake bars to cool at room temperature, then refrigerate for at least 4 hours or overnight for the best flavor.
Step 4: Prepare the Topping
Once the bars are chilled, mix 3 tablespoons of heavy whipping cream with additional dulce de leche to create a drizzle. You can add more cream if you desire a thinner consistency. Drizzle this mixture over the top of the cheesecake bars just before serving.
Step 5: Serve and Enjoy!
Cut the cheesecake into squares using a sharp knife. For cleaner cuts, wipe the knife with a damp cloth between slices. Serve chilled and indulge in the creamy, luscious flavor of your Dulce de Leche Cheesecake Bars!
Nutrition-Minded Tweaks
If you’re looking to make these dulce de leche cheesecake bars a bit lighter or tailored to your dietary needs, consider the following suggestions:
- Use low-fat cream cheese to reduce calories.
- Substitute coconut sugar for granulated sugar for a more natural sweetener.
- Use a gluten-free graham cracker for a gluten-free option.
- Reduce the amount of dulce de leche for a less sweet dessert.
Flavor Logic
The combination of flavors in these Dulce de Leche Cheesecake Bars is well thought out. The graham cracker crust provides a crunchy, buttery base that complements the creamy filling. The ground cinnamon adds warmth and depth, while the dulce de leche brings a sweet, caramel-like richness that ties everything together. The contrast of the smooth cheesecake filling and the slight chewiness of the dulce de leche topping makes every bite a delight for the senses.
Storage & Reheat Guide
To keep your cheesecake bars fresh and delicious:
Store leftover bars in an airtight container in the refrigerator for up to 5 days. If you wish to freeze them, wrap each square individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. To reheat, simply let them sit at room temperature for about 15 minutes before serving, or microwave for a few seconds until just warmed.
Common Questions
Can I make these cheesecake bars ahead of time?
Absolutely! These bars are perfect for making ahead. You can prepare them a day in advance and let them chill in the refrigerator overnight for the best flavor and texture.
Can I use homemade dulce de leche?
Yes! Homemade dulce de leche works wonderfully in this recipe. Just ensure it’s cooled and thickened before using it in the cheesecake filling and topping.
What if I don’t have graham crackers?
You can substitute the graham cracker crumbs with crushed cookies (like Oreos or digestive biscuits) or even crushed pretzels for a unique twist on the crust.
Can I add toppings to these cheesecake bars?
Definitely! Fresh fruits like berries, chocolate shavings, or nuts can be added on top for extra texture and flavor. Feel free to get creative!
Before You Go
As you prepare to indulge in these Dulce de Leche Cheesecake Bars, remember that the joy of dessert lies in sharing it with friends and family. Whether you’re looking for a sweet ending to a meal or a delightful treat to brighten your day, these bars are sure to hit the spot.
The combination of creamy cheesecake, rich dulce de leche, and a buttery graham cracker crust makes for an unforgettable dessert. Don’t forget to take a moment to savor each bite, as the flavors meld seamlessly to create something truly special. Happy baking!
Dulce de Leche Cheesecake Bars
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and 1 teaspoon of ground cinnamon. Pour in the melted unsalted butter and mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a lined 9x13-inch baking pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.
- Step 2: In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth and creamy. Gradually add in 1 cup of granulated sugar, mixing until well combined. Add the eggs, one at a time, mixing on low speed after each addition. Pour in ¾ cup of dulce de leche and 2 teaspoons of vanilla extract, mixing until smooth and creamy.
- Step 3: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are set, and the center has a slight jiggle. Allow the cheesecake bars to cool at room temperature, then refrigerate for at least 4 hours or overnight for the best flavor.
- Step 4: Once the bars are chilled, mix 3 tablespoons of heavy whipping cream with additional dulce de leche to create a drizzle. You can add more cream if you desire a thinner consistency. Drizzle this mixture over the top of the cheesecake bars just before serving.
- Step 5: Cut the cheesecake into squares using a sharp knife. For cleaner cuts, wipe the knife with a damp cloth between slices. Serve chilled and indulge in the creamy, luscious flavor of your Dulce de Leche Cheesecake Bars!
Notes
- These bars can be made a day in advance for easy serving.
- Use low-fat cream cheese for a lighter option.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
