Dulce de Leche Cheesecake Bars

Cheesecake has a rich and storied history that dates back thousands of years. Originating in ancient Greece, this sumptuous dessert was served to athletes during the first Olympic Games. Its journey continued through the ages, with variations appearing in Roman and medieval times, eventually evolving into the modern cheesecake we cherish today. In the United States, cheesecake gained immense popularity in the early 20th century, particularly with the introduction of cream cheese, which became a staple ingredient in many recipes.

Discover the ultimate dessert indulgence with Heavenly Dulce de Leche Cheesecake Bars. These bars beautifully blend the creamy richness of traditional cheesecake with the sweet, caramel notes of dulce de leche. Perfect for gatherings or a sweet treat at home, they feature a buttery graham cracker crust and a luscious filling drizzled with warm dulce de leche. Easy to make and irresistibly delicious, these cheesecake bars are sure to please any dessert lover!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

1 cup dulce de leche (store-bought or homemade)

½ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 tablespoon all-purpose flour

For the dulce de leche drizzle:

½ cup dulce de leche, warmed (for drizzling)

Sea salt (optional, for garnish)

Instructions

Preheat the oven: Preheat your oven to 325°F (160°C). Grease an 8x8-inch square baking dish or line it with parchment paper, leaving a slight overhang for easy removal.

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while preparing the filling.

Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using an electric mixer. Gradually add the dulce de leche and sugar while continuing to mix until combined. Make sure there are no lumps.

Add eggs and flavorings: Add the eggs one at a time, mixing gently after each addition. Then, mix in the vanilla extract and flour until the mixture is smooth and creamy.

Combine layers: Pour the cream cheese mixture over the cooled crust, spreading it evenly. Tap the baking dish lightly on the counter to release any air bubbles.

Bake the cheesecake bars: Bake for 30-35 minutes, or until the center is set and a slight jiggle remains. Keep an eye on it to prevent overcooking. The edges should look firm, and the center will set as it cools.

Cool completely: Remove from the oven and allow the cheesecake bars to cool to room temperature, then refrigerate for at least 4 hours or overnight to firm up.

Drizzle with dulce de leche: Once set, carefully lift the cheesecake bars from the pan using the parchment overhang. Cut into squares and warm the remaining dulce de leche slightly for drizzling. Use a spoon or piping bag to drizzle the warm dulce de leche over the bars.

Serve: Optionally, sprinkle with a pinch of sea salt for a sweet-salty contrast. Enjoy chilled, and store any leftovers in the refrigerator for up to 5 days.

Prep Time, Total Time, Servings: 20 min | 5 hr | 16 bars