Description
These Dulce de Leche Cheesecake Bars feature a buttery graham cracker crust topped with a luscious, creamy cheesecake filling infused with dulce de leche, finished with a rich dulce de leche glaze and a sprinkle of fleur de sel for a perfect balance of sweet and salty flavors. They are an indulgent treat ideal for dessert or special occasions.
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:
- About 2/3 cup Dulce de Leche (remaining from 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 metal or glass baking pan with nonstick spray. Optionally, line with foil and spray the foil for easier removal. In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until crumbs are evenly coated. Press the mixture firmly and evenly onto the bottom of the pan. Bake for about 10 minutes until light golden. Remove and cool completely on a rack.
- Make the Filling: Using a food processor or mixer, blend cream cheese and sugar until smooth and creamy, about 1 minute, scraping down the sides as needed. Add the 1/2 cup dulce de leche and blend until incorporated. Add eggs one at a time, blending for 3 to 5 seconds between each addition. Add vanilla extract and blend for about 10 seconds. Pour the batter evenly over the cooled crust and spread it out smoothly.
- Bake the Cheesecake: Bake at 350°F for about 38 minutes until the edges are puffed and slightly cracked and the center is just set with a slight firmness to the touch. Remove from oven and transfer to a cooling rack to cool completely.
- Prepare the Topping: In a microwave-safe bowl, mix the remaining dulce de leche and 3 tablespoons of heavy cream. Microwave in 10-second intervals, stirring gently between each, until the mixture melts and is pourable. Add additional cream by teaspoonfuls if necessary to achieve a smooth pouring consistency.
- Finish the Bars: Pour the dulce de leche topping evenly over the cooled cheesecake and spread smoothly. Refrigerate the cheesecake for about 1 hour until chilled. This topping will remain soft and will not firm up.
- Serve: Cut the cheesecake lengthwise into 4 strips, then crosswise into 6 strips, yielding 24 bars. Sprinkle each bar with fleur de sel just before serving to add a hint of saltiness that complements the sweetness.
Notes
- The topping may have small lumps which are barely noticeable once the bars are cut and served.
- If presentation is important, you may cut and serve the bars after chilling to minimize lump visibility.
- You can line the pan with foil for easy removal of the bars.
- Dulce de leche can be store-bought or homemade based on preference.
- The amount of cream needed for the topping depends on the brand of dulce de leche and may vary.
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
