Description
Indulge in these rich and creamy Dulce de Leche Cheesecake Bars, featuring a buttery graham cracker crust topped with a luscious dulce de leche-infused cheesecake filling. Perfectly baked to achieve a slightly jiggly center, these bars are drizzled with extra dulce de leche and optionally garnished with whipped cream and chocolate shavings or crushed nuts for an irresistible dessert experience.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup dulce de leche
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Topping
- 1/2 cup dulce de leche, for drizzling
- Whipped cream, for serving (optional)
- Chocolate shavings or crushed nuts, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake bars.
- Prepare Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are fully coated and the texture resembles wet sand.
- Form Crust: Press the crumb mixture firmly into the bottom of a 9×13 inch baking dish, creating an even layer that will support the cheesecake filling.
- Bake Crust: Bake in the preheated oven for about 10 minutes or until the crust turns lightly golden. Remove and allow to cool.
- Mix Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add Sweeteners: Blend in the dulce de leche and granulated sugar until the mixture is smooth and homogeneous.
- Incorporate Eggs: Add eggs one at a time, mixing well after each addition to ensure a smooth filling.
- Finish Filling: Stir in vanilla extract and flour just until combined, avoiding overmixing to keep the texture tender.
- Assemble Cheesecake: Pour the filling evenly over the cooled crust, smoothing the surface with a spatula.
- Bake Cheesecake: Bake for 25-30 minutes, until the edges are set and the center remains slightly jiggly.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake bars cool inside for about 1 hour to prevent cracking.
- Cool Completely: Remove from oven, let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight to set fully.
- Cut Bars: Once chilled, slice the cheesecake into 16 bars using a sharp knife for clean edges.
- Drizzle Dulce de Leche: Top each bar with the remaining dulce de leche for added sweetness and visual appeal.
- Optional Garnishes: Add a dollop of whipped cream and sprinkle with chocolate shavings or crushed nuts to enhance flavor and texture.
- Serve: Serve chilled and enjoy the creamy, decadent dessert bars.
Notes
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- Crack the eggs one at a time to avoid any shell pieces in the batter.
- To get clean slices, wipe the knife blade with a warm damp cloth between cuts.
- The slight jiggle in the center after baking is key to a creamy texture.
- Refrigeration time is important to set the dessert properly before serving.
- Use high-quality dulce de leche for best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
