Description
These Dulce de Leche Cheesecake Bars are a luscious and decadent dessert featuring a buttery graham cracker crust topped with a creamy cheesecake filling infused with rich dulce de leche. Finished with a drizzle of dulce de leche and optional whipped cream, chocolate shavings, or crushed nuts, these bars are perfect for any special occasion or indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup dulce de leche
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Topping
- 1/2 cup dulce de leche, for drizzling
- Whipped cream, for serving (optional)
- Chocolate shavings or crushed nuts, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare the Crust: In a medium mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom of a 9×13 inch baking dish to create a solid base.
- Bake the Crust: Bake the crust in the preheated oven for about 10 minutes, or until it becomes lightly golden. Then remove and let it cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add Sweeteners: Beat in the dulce de leche and granulated sugar until the mixture is well combined and smooth.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to ensure even distribution.
- Add Flavors and Flour: Stir in vanilla extract and all-purpose flour just until combined to maintain a smooth texture.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust, spreading evenly with a spatula.
- Bake the Cheesecake: Return the baking dish to the oven and bake for 25-30 minutes, until the edges are set but the center still slightly jiggles.
- Cool Slowly: Turn off the oven and crack the door open. Let the cheesecake bars cool inside the oven for about 1 hour to prevent cracking.
- Chill the Bars: Remove from the oven and let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight to set fully.
- Cut and Serve: Once chilled, cut the cheesecake into bars with a sharp knife.
- Add Final Touches: Drizzle the top of each bar with remaining dulce de leche. Optionally, add a dollop of whipped cream and sprinkle with chocolate shavings or crushed nuts for garnish.
- Enjoy: Serve the cheesecake bars chilled and savor their rich, creamy flavor.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can substitute the graham cracker crust with digestive biscuits or similar cookies if preferred.
- Cool the crust completely before adding the filling to prevent it from becoming soggy.
- To make cleaner slices, warm the knife blade slightly before cutting the bars.
- Store leftovers covered in the refrigerator for up to 4 days.
- Allow the cheesecake bars to sit at room temperature for 10 minutes before serving for optimal texture and flavor.