Description
Dulce de leche cheesecake bars blend creamy richness with caramel-like sweetness in a dessert that promises pure indulgence. Silky layers of dulce de leche nestled between a buttery graham cracker crust and smooth cream cheese filling will transport you to a world of delectable comfort.
Ingredients
Scale
Ingredients:
Main Ingredients:
- 2 packages (8 ounces / 226 grams each) cream cheese, softened
- 2 large eggs
- 2 cups graham cracker crumbs
- 1 can (13.4 ounces / 380 grams) dulce de leche
Sugar and Sweeteners:
- 1 cup white sugar (divided into 2/3 cup and 1/3 cup)
Flavor and Binding Ingredients:
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 pinch sea salt (optional, for garnish)
- 1/2 cup chopped pecans or walnuts (optional, for garnish)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and lining a 9×13-inch pan with parchment paper, ensuring excess hangs over the sides for easy extraction.
- Create a graham cracker foundation by combining crumbs with sugar and melted butter, pressing the mixture compactly into the pan’s base. Bake for 8 minutes, then allow to cool slightly.
- Craft the creamy cheesecake filling by whipping cream cheese and sugar until silky smooth. Incorporate eggs individually, blending thoroughly after each addition, and fold in vanilla extract for enhanced flavor.
- Gently cascade the cheesecake mixture over the partially cooled crust, distributing evenly across the surface. Bake for 25-30 minutes until the center maintains a subtle wobble while appearing mostly set.
- After complete cooling, generously drape dulce de leche across the cheesecake layer, briefly warming in the microwave if needed for smoother spreading. Optionally garnish with a delicate sprinkle of sea salt and chopped nuts.
- Refrigerate the dessert for a minimum of 3 hours or ideally overnight to achieve perfect consistency. Utilize parchment edges to lift the entire dessert, slice into elegant bars, and serve chilled.
Notes
- Press graham cracker mixture firmly and evenly to create a solid, crisp base that won’t crumble when cutting bars.
- Allow cream cheese to reach room temperature before mixing to ensure smooth, lump-free cheesecake filling.
- Avoid overbaking by removing cheesecake when center is slightly jiggly, as it will continue setting during cooling.
- Try alternative nut varieties like pistachios or almonds for different flavor profiles and textural contrast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg