Dulce de Leche Cheesecake Bars
Recently, I was asked which I would be more willing to give up forever – cheese or chocolate? My first instinct was cheese, but then I thought to ask if cream cheese would be included. I have to tell you, cream cheese would be a pretty tough thing to give up, even for a short time.
The most cream cheese for your baking money is, of course, cheesecake. In the case of this dessert, we’re talking cheesecake bars. You still get the awesomeness of cheesecake, but in a slightly simpler form.
This is a straightforward cheesecake recipe, but with one small but huge exception. Dulce de Leche. I don’t know about you, but I adore that rich caramel goodness.
Not only does the cheesecake itself have a good dose of dulce de leche mixed into it, but there’s a rich dulce de leche topping as well. Oh, it’s good. Seriously good.
One little word of warning… These are very gooey and hard to cut smoothly. You can likely tell that from my photos. Use a sharp knife and wipe it off between cuts.
Now, this part is going to come as a shock. The original recipe suggested sprinkling the tops of these bars with a little sea salt. I didn’t do it. I know, right? I do so love the sweet and salty thing, but I decided to try the bars without the salt. After I tasted them, I just couldn’t bear to change anything about them. So, no salt. But, feel free to sprinkle away when you bake them. I’m sure it’s divine.