Description
These Dulce de Leche Cheesecake Bars feature a buttery graham cracker crust, a rich and 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 and salty bite.
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) at 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
Instructions
- Prepare the crust: Preheat the oven to 350°F. Coat a 13 x 9 x 2-inch metal or glass baking pan with nonstick spray. In a medium bowl, mix graham cracker crumbs, sugar, and ground cinnamon. Add melted butter and stir until crumbs are evenly coated. Press the mixture firmly and evenly onto the bottom of the prepared pan. Bake until the crust is light golden, about 10 minutes. Let it cool completely on a rack.
- Make the filling: In a food processor or electric mixer, blend the cream cheese and sugar until smooth and creamy, about 1 minute, stopping occasionally to scrape the sides. Add 1/2 cup dulce de leche and blend until fully incorporated. Add the eggs one at a time, blending for 3 to 5 seconds after each addition. Then add vanilla extract and blend for about 10 seconds until combined.
- Assemble and bake: Dollop the cheesecake batter evenly over the cooled crust. Gently nudge and spread the batter into an even layer. Bake until the center is just set and the edges are puffed with slight cracks, about 38 minutes. The center should feel slightly firm when touched. Transfer the pan 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 cream. Microwave for 10 seconds and stir. Continue microwaving in 10-second intervals, stirring after each, until the mixture is melted and pourable. Add more cream by teaspoonfuls if the topping is too thick.
- Finish and chill: Pour the dulce de leche topping evenly over the cooled cheesecake. Spread it gently to cover the surface. Refrigerate the bars until chilled and the topping is set but still soft, about 1 hour.
- Serve: Cut the cheesecake into 4 lengthwise strips and 6 crosswise strips to form 24 bars. Sprinkle fleur de sel over the bars just before serving.
Notes
- The topping may have small lumps that are barely visible once the bars are cut; this is normal and does not affect taste.
- For easier removal, line the baking pan with foil and spray the foil with nonstick spray before pressing in the crust.
- Make sure all ingredients, especially cream cheese and eggs, are at room temperature to ensure a smooth batter.
- If the dulce de leche topping is too thick, add heavy cream slowly by teaspoonfuls to achieve a pourable consistency.
- Cut the bars ahead of time if appearance is critical, as the topping sets soft and might be sticky immediately after refrigeration.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 230 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: 80 mg
