Dulce de Leche Cheesecake Bars (Creamy & Rich)
Dulce de Leche Cheesecake Bars feature a buttery graham cracker crust, a creamy cheesecake filling, and decadent swirls of dulce de leche. These bars are rich, smooth, and packed with caramel flavor.They are easier to make than a traditional cheesecake but just as indulgent. Perfect for parties, holidays, or a sweet treat at home.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 16 oz 2 blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup dulce de leche
For the Topping:
- ¼ cup dulce de leche for drizzling
- Flaky sea salt optional
Instructions
Prepare the Crust
- Preheat the oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared pan, ensuring an even layer.
- Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating after each addition until just combined.
- Mix in the vanilla extract. Be careful not to overmix, as this can introduce too much air into the batter.
Swirl in the Dulce de Leche
- Pour the cheesecake batter over the cooled crust, spreading it into an even layer.
- Warm the dulce de leche slightly if needed to make it easier to drizzle. Drop spoonfuls of dulce de leche over the batter.
- Use a toothpick or knife to swirl the dulce de leche into the cheesecake batter, creating a marbled effect.
Bake to Perfection
- Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the bars cool inside with the door slightly open for 10 minutes.
- Transfer the pan to a wire rack and let cool completely at room temperature before refrigerating.
Chill, Slice, and Serve
- Refrigerate for at least 3 hours, preferably overnight, to allow the cheesecake to fully set.
- Lift the bars out using the parchment paper overhang and place on a cutting board.
- Drizzle with additional dulce de leche and sprinkle with flaky sea salt if desired.
- Cut into squares and serve.