Description
These Dulce de Leche Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy dulce de leche-infused cream cheese filling, topped with a smooth dulce de leche glaze and a sprinkle of fleur de sel for a perfect balance of sweet and salty.
Ingredients
Scale
Crust:
- 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)
- Nonstick spray for pan
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 (remainder of can)
- 3 or more tablespoons heavy whipping cream
- Fleur de Sel for sprinkling
Instructions
- Prepare crust: Preheat oven to 350°F. Coat a 13 x 9 x 2-inch metal baking pan (or glass pan) with nonstick spray, optionally lining it with foil for easier removal. Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl. Add melted butter and stir until the crumbs are evenly coated. Press the mixture evenly into the bottom of the pan and bake until light golden, about 10 minutes. Cool completely on a rack.
- Make filling: Using a food processor or mixer, blend cream cheese and sugar until smooth and creamy, about 1 minute, scraping down sides as needed. Add 1/2 cup dulce de leche and blend until incorporated. Add eggs one at a time, processing for 3 to 5 seconds after each addition. Add vanilla extract and process for about 10 seconds to combine.
- Bake filling: Spread the batter evenly over the cooled crust. Bake at 350°F until the edges are puffed and slightly cracked and the center is just set but still slightly firm to the touch, about 38 minutes. Remove from oven and cool completely on a rack.
- Prepare topping: In a microwave-safe bowl, mix about 2/3 cup dulce de leche with 3 tablespoons heavy cream. Microwave for 10 seconds, then stir gently. Continue microwaving in 10-second intervals, stirring between, until the mixture is melted and pourable. Add more cream by teaspoonfuls if too thick.
- Finish cheesecake: Pour the dulce de leche glaze evenly over the cooled cheesecake. Refrigerate until chilled, about 1 hour. The topping will remain soft and not firm.
- Serve: Cut the cheesecake lengthwise into 4 strips and then crosswise into 6 strips, forming 24 bars. Sprinkle with fleur de sel just before serving.
Notes
- Nonstick spray and lining the pan with foil help with easy removal of bars.
- The dulce de leche topping may have small lumps, which are hardly noticeable once cut; this is normal.
- Use room temperature ingredients for smooth blending and even baking.
- Adjust cream quantity when melting dulce de leche to get desired pourable consistency.
- Store bars refrigerated and serve chilled for best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
