Description
Indulge in these Dulce de Leche Cheesecake Bars! A buttery graham crust meets a creamy, dreamy caramel-kissed filling. Full instructions & nutrition info included.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar (for crust)
- 24 oz cream cheese, softened (3 blocks)
- ¾ cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla powder
- 1 cup dulce de leche
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven.
- Step 2: In a large bowl, using an electric mixer, beat the softened cream cheese and ¾ cup granulated sugar on medium speed until smooth and creamy, about 2-3 minutes, scraping down the sides of the bowl as needed.
- Step 3: Add the eggs one at a time, beating just until combined after each addition. Stir in the vanilla bean paste. Do not overmix once the eggs are added to prevent cracking.
- Step 4: Pour the cream cheese mixture evenly over the baked graham cracker crust. Drop dollops of dulce de leche randomly over the cheesecake filling. Use a knife or skewer to gently swirl the dulce de leche into the cream cheese layer, creating a marbled effect.
- Step 5: Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 30 minutes. This helps prevent cracking.
- Step 6: Remove from the oven and cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before lifting out of the pan using the parchment paper overhang. Slice into bars and serve.
Notes
- Keep these delightful bars fresh and creamy by storing them in an airtight container in the refrigerator for up to 3-5 days; they're even better chilled.
- These bars are best enjoyed cold straight from the fridge or allowed to sit at room temperature for 15-20 minutes before serving to soften slightly for an even creamier bite – no reheating needed!
- Elevate your dessert experience by serving these bars with a light dusting of cocoa powder, a sprinkle of flaky sea salt to enhance the caramel notes, or a small dollop of lightly sweetened whipped cream for extra indulgence.
- For that perfect, crack-free finish, remember the golden rule: beat the eggs just until combined, then embrace the gentle cooling process in the oven with the door ajar after baking – this slow temperature change is key to a smooth top!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 75g)
- Calories: 420
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Protein: 35g