Description
These Dulce de Leche Cheesecake Bars combine a buttery graham cracker crust with a creamy, rich cheesecake filling swirled with luscious caramel-like dulce de leche. Perfectly baked to set the smooth texture and topped with a marbled dulce de leche drizzle, these bars offer a decadent dessert with a Latin American twist.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup dulce de leche
For the swirl topping:
- 1/3 cup dulce de leche, warmed for drizzling
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan to create the crust base. Bake it for 8 minutes, then remove from the oven and let it cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with sugar until it becomes smooth and creamy. Add eggs one at a time, beating thoroughly after each addition to ensure a smooth texture. Stir in vanilla extract and sour cream, mixing until well incorporated. Gently fold in 1 cup of dulce de leche, ensuring the filling is evenly blended but not overmixed.
- Assemble and swirl: Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula. Drizzle the warmed 1/3 cup dulce de leche over the surface in lines or dots. Using a knife or skewer, swirl the dulce de leche gently into the cheesecake filling to create a marbled effect without fully mixing.
- Bake the bars: Place the pan in the oven and bake for 35 to 40 minutes, or until the center is just set but still slightly jiggly. Avoid overbaking to keep the cheesecake creamy. Once baked, remove from oven and allow to cool to room temperature.
- Chill before serving: Refrigerate the cheesecake bars for at least 4 hours or overnight to let them fully set and enhance their flavor. Before slicing, use a warm knife and wipe it clean between cuts for neat, clean bars. Serve chilled and enjoy.
Notes
- For cleaner slices, wipe the knife between cuts to prevent sticking.
- You can use store-bought dulces de leche or make your own at home for a fresher taste.
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake to maintain a creamy texture inside the cheesecake bars.
