Description
Delicious Dulce de Leche Cheesecake Bars feature a buttery graham cracker crust, creamy dulce de leche-infused cheesecake filling, and a luscious dulce de leche topping finished with a sprinkle of fleur de sel for a perfect sweet-salty balance.
Ingredients
Scale
Crust
- Nonstick spray
- 2 1/4 cups finely ground graham crackers (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, room temperature
- 2 teaspoons vanilla extract
Topping & Finishing
- 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. Coat a 13 x 9 x 2-inch baking pan with nonstick spray, optionally lining with foil and spraying again for easier removal. Mix graham cracker crumbs, sugar, and ground cinnamon in a medium bowl. Stir in melted butter until all crumbs are coated. Press the mixture evenly into the bottom of the pan. Bake for about 10 minutes until the crust is light golden. Cool completely on a rack.
- Make the Filling: Using a food processor or a mixer, blend cream cheese and sugar until smooth and creamy, about 1 minute, scraping down the sides as needed. Add 1/2 cup dulce de leche and blend until incorporated. Add eggs one at a time, pulsing or mixing briefly between each addition. Stir in vanilla extract until fully combined.
- Assemble and Bake: Dollop the cheesecake batter over the cooled crust, then spread into an even layer. Bake at 350°F for 38 minutes until the center is just set and edges are puffed with slight cracks. The center should feel slightly firm but not fully stiff to the touch. Transfer to a rack and cool completely.
- Prepare Topping and Finish: Combine 2/3 cup dulce de leche and 3 tablespoons heavy cream in a microwave-safe bowl. Microwave in 10-second intervals, stirring gently each time until melted and pourable. Add additional cream by teaspoonfuls if too thick. Pour over the cooled cheesecake and spread evenly. Refrigerate for about 1 hour until chilled (topping will not firm up).
- Serve: Cut the cheesecake lengthwise into 4 strips and crosswise into 6 strips to make 24 bars. Sprinkle each bar with fleur de sel just before serving. Note that the topping may have small lumps which are mostly unnoticeable when cut.
Notes
- For easier removal, line the pan with foil before spraying with nonstick spray.
- The topping can have some small lumps; cutting ahead of time can help the appearance if desired.
- Room temperature ingredients help ensure a smooth, creamy filling.
- Dulce de leche brands vary in thickness; adjust cream amount to achieve pourable topping consistency.
- Store bars refrigerated and serve chilled for best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 75 mg
