Description
Indulge in these dreamy Dulce de Leche Cheesecake Bars! A buttery graham crust meets a velvety cream cheese filling for pure bliss. Easy steps & nutrition info included.
Ingredients
Scale
- 1 ½ cups (180g) graham cracker crumbs
- ½ cup (113g) unsalted butter, melted
- ¼ cup (50g) granulated sugar (for crust)
- 2 (8-ounce) packages (450g) full-fat cream cheese, softened
- ½ cup (100g) granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla bean paste
- ¾ cup (200g) dulce de leche
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove from oven and reduce oven temperature to 325°F (160°C).
- Step 2: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the ½ cup granulated sugar and beat until just combined. Beat in the eggs one at a time, mixing only until just incorporated after each addition. Stir in the vanilla bean paste. Do not overmix the filling once eggs are added.
- Step 3: Pour the cream cheese filling evenly over the pre-baked graham cracker crust. Dollop spoonfuls of dulce de leche randomly over the top of the cheesecake filling. Using a knife or a skewer, gently swirl the dulce de leche into the cheesecake mixture, creating a marbled effect.
- Step 4: Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake. Remove the pan from the oven and let it cool completely on a wire rack at room temperature.
- Step 5: Once cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into desired bar sizes with a sharp knife, wiping the knife clean between cuts for neat slices.
Notes
- Store these creamy bars tightly covered in the refrigerator for up to 5 days; for longer enjoyment, freeze individual portions and thaw in the fridge when ready to serve.
- For the best creamy texture and flavor, enjoy these bars chilled directly from the fridge, or allow them to sit at room temperature for about 15-20 minutes to soften slightly before serving.
- Elevate your dessert by topping each bar with a dollop of fresh whipped cream, a sprinkle of flaky sea salt to enhance the caramel, or a few fresh berries for a touch of tartness.
- Ensure your cream cheese is truly softened to room temperature before mixing; this prevents lumps and ensures a silky-smooth, cohesive filling, leading to that perfect creamy cheesecake texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Trans Fat: 0.3g
- Protein: 38g