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Dulce de Leche Cheesecake Bars
Rich Dulce de Leche Cheesecake Bars are completely irresistible! Made with a sweet graham cracker crust and creamy dulce de leche filling/glaze!
Ingredients
For the crust:
- 2 ¼ cups (225 g) graham cracker crumbs
- 2 tablespoons (25 g) granulated sugar
- ¼ teaspoon ground cinnamon
- 10 tablespoons (141 g) unsalted butter, melted
For the filling:
- 24 ounces (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- ½ cup (150 g) dulce de leche
- 2 teaspoons vanilla extract
For the glaze:
- ⅔ cup (200 g) dulce de leche
- 3 tablespoons (45 ml) heavy whipping cream
- flaky sea salt, optional
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan. If you like, you can line the pan with parchment paper and grease the lining.
- Mix the graham cracker crumbs, sugar, and cinnamon. Add the melted butter. Stir until combined.
- Press the crust mixture firmly onto the bottom of the prepared pan. Bake 10 minutes. Cool on a wire rack.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the dulce de leche and vanilla.
- Spread the batter evenly over the partially baked, cooled crust. Bake 38-42 minutes, or until the center is set and the edges are puffed and slightly cracked. Cool completely on a wire rack.
To make the glaze:
- Place the dulce de leche and cream in a microwave-safe bowl. Heat in 10-second intervals until melted. Stir until blended. If the mixture is too thick to pour, add more cream, a teaspoonful at a time, until pourable.
- Pour the glaze over the cooled cheesecake. Spread evenly. Refrigerate 1 hour or until chilled. (Note that the glaze will not become firm.)
- Cut into bars. Sprinkle with sea salt, if using.
Notes
- Dulce de leche can be found in most supermarkets. Look near the condensed milk or in the specialty foods section. I used most of a 15.85 ounce jar.
- Recipe adapted from Bon Appetit.
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