Description

These Dulce de Leche Cheesecake Bars combine a crunchy graham cracker crust with a creamy, sweet cheesecake filling flavored with rich dulce de leche. Topped with a luscious dulce de leche glaze and a sprinkle of fleur de sel, these bars offer a perfect balance of sweet and salty in every bite. Ideal for dessert lovers who enjoy a smooth, caramel-infused treat.

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 homemade), 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

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Instructions

Prepare the crust: Preheat your oven to 350°F. Coat a 13 x 9 x 2-inch metal or glass baking pan with nonstick spray. If preferred, line the pan with foil and spray for easier removal. Mix the graham cracker crumbs, sugar, and cinnamon in a medium bowl. Add the melted butter and stir until all crumbs are evenly coated. Press the crumb mixture firmly and evenly into the bottom of the pan. Bake for 10 minutes until the crust is light golden. Allow it to cool completely on a rack.
Make the filling: In a food processor or mixer, blend the cream cheese and sugar until smooth and creamy, about 1 minute. Stop occasionally to scrape down the bowl sides. Add the 1/2 cup dulce de leche and blend until fully combined. Add eggs one at a time, blending for 3 to 5 seconds after each addition. Stir in the vanilla extract and blend for another 10 seconds. Dollop and spread this batter evenly over the cooled crust.
Bake the cheesecake: Bake in the oven at 350°F for 38 minutes or until the edges are puffed, slightly cracked, and the center feels just firm to the touch. Transfer the cheesecake to a rack and let it cool completely.
Prepare the topping: In a microwave-safe bowl, combine about 2/3 cup dulce de leche with 3 tablespoons heavy whipping cream. Microwave for 10 seconds and stir gently. Continue microwaving in 10-second intervals, stirring after each, until the mixture is melted and pourable. Add extra cream by teaspoonfuls if needed to thin the topping.
Finish and chill: Pour the dulce de leche topping evenly over the cooled cheesecake. Refrigerate for about 1 hour until chilled. The topping will remain soft and a little lumpy, which is normal.
Cut and serve: Cut the cheesecake into 4 lengthwise strips, then cut each strip crosswise into 6 bars to yield 24 bars total. Sprinkle each bar lightly with fleur de sel just before serving to enhance the flavor.

Notes

The topping may have a few small lumps, which are barely noticeable once cut into bars.
Cutting the bars ahead of time can help if a smoother topping appearance is desired.
If you prefer a firmer crust edge, press the crust firmly before baking.
Room temperature ingredients help create a smooth, even cheesecake filling.
Adjust cinnamon in the crust to your taste; 1/2 teaspoon is suggested for a balanced flavor.

Nutrition

Serving Size: 1 bar
Calories: 320 kcal
Sugar: 24 g
Sodium: 180 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 75 mg