If you’re craving a sweet and creamy dessert, these Dulce de Leche Cheesecake Bars are a perfect treat. They combine the velvety richness of cheesecake with the caramelized sweetness of dulce de leche. This recipe provides clear instructions for a professional-level cheesecake with a delicate texture and irresistible flavor. Let’s dive into it!
Ingredients:
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- 6 tablespoons (85g) unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup (120ml) sour cream, at room temperature
- ¾ cup (180g) dulce de leche (store-bought or homemade)
For the Topping:
- ¼ cup (60g) dulce de leche (optional, for drizzling)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium-sized bowl, mix together graham cracker crumbs, sugar, and salt.
- Stir in the melted butter until the mixture resembles wet sand.
- Press this mixture evenly into the bottom of the prepared pan to form a firm crust. Use the back of a spoon to compact it.
- Bake for about 8-10 minutes, or until the crust is golden and set. Remove from the oven and let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract, and beat until combined.
- Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix to prevent air bubbles.
- Stir in the sour cream, followed by the dulce de leche. Mix until smooth and well-combined.
3. Assemble the Cheesecake Bars:
- Pour the cheesecake filling onto the cooled crust, smoothing the top with a spatula.
- Place the pan in the oven and bake for 40-45 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
- Afterward, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight to firm up.
4. Final Touch:
- Once chilled, drizzle the remaining ¼ cup of dulce de leche over the top of the cheesecake bars for an extra layer of flavor and sweetness.
- Cut into squares and serve chilled. Enjoy the creamy, caramel goodness of your homemade Dulce de Leche Cheesecake Bars!
Tips:
- For a smoother cheesecake texture, ensure your cream cheese is at room temperature before mixing. This helps prevent lumps.
- If you’re feeling extra indulgent, top with whipped cream or a sprinkle of sea salt for contrast.
This recipe yields a rich, sweet treat that’s perfect for any special occasion or just as a delicious pick-me-up. Whether it’s a family dinner or a gathering with friends, these cheesecake bars will be sure to impress!