Dulce de Leche Cheesecake

Featured in Irresistible Desserts.

These dulce de leche cheesecake bars feature a rich and creamy filling set on a buttery graham cracker crust. Topped with a luscious glaze made from dulce de leche and heavy cream, they offer a perfect balance of smooth sweetness and subtle crunch. With hints of cinnamon and vanilla, these bars are ideal for dessert lovers and great for any occasion. Prepare easily with simple ingredients and savor the decadent taste of this treat.

Ranah
Updated on Fri, 25 Apr 2025 23:27:25 GMT
A slice of cheesecake with caramel sauce drizzled on top. Pin it
A slice of cheesecake with caramel sauce drizzled on top. | yummyflavorsrecipes.com

This indulgent dulce de leche cheesecake bar recipe transforms the classic cheesecake into handheld treats perfect for sharing. The caramel-infused filling sits atop a buttery graham cracker crust, all crowned with a silky dulce de leche glaze that delivers pure bliss in every bite.

I first made these bars for my sister's birthday when she requested something with caramel flavors. The delighted expressions when everyone took their first bite made these an instant family classic that I'm asked to bring to every holiday gathering.

Ingredients

  • Graham cracker crumbs: Create the perfect buttery foundation with that classic cheesecake base flavor. Use store-bought crumbs or pulse whole crackers in your food processor for freshest results.
  • Sugar: Balances the tanginess of the cream cheese and enhances the caramel notes throughout the dessert.
  • Cinnamon: Adds subtle warmth to the crust that complements the dulce de leche beautifully. Just a quarter teaspoon transforms the entire flavor profile.
  • Butter: Binds the crust together and adds richness. Always use melted butter for proper incorporation with the dry ingredients.
  • Cream cheese: Provides that signature tangy cheesecake flavor. Philadelphia brand consistently delivers superior results with the right fat content for proper setting.
  • Sour cream: Adds moisture and creates that velvety smooth texture that melts in your mouth. Full-fat varieties yield the best consistency.
  • Dulce de leche: Infuses a rich caramel flavor throughout the cheesecake and glaze. San Ignatio brand offers the ideal consistency for baking but any quality brand works well.
  • Vanilla extract: Enhances all the flavors without overpowering the star ingredient. Pure extract rather than imitation makes a noticeable difference.
  • Heavy cream: Thins the glaze to the perfect pourable consistency while maintaining its luxurious texture.

Step-by-Step Instructions

Prepare the baking pan:
Line a 9x13 metal pan with foil or parchment with some overhang on the sides to create handles for easy removal later. A light coating of cooking spray ensures nothing sticks to your liner. Preheat your oven to 350°F to ensure it reaches the proper temperature before baking begins.
Make the graham cracker crust:
Combine graham cracker crumbs with sugar and cinnamon in a medium bowl until evenly distributed. Pour in the melted butter and stir thoroughly until every crumb is moistened. The mixture should hold together when pressed between your fingers. Transfer to the prepared pan and press firmly into an even layer using the bottom of a measuring cup for best compaction. Bake for exactly 10 minutes until the edges begin to turn golden brown. Remove and allow to cool while preparing the filling.
Create the cheesecake batter:
Beat the room temperature cream cheese with sugar and sour cream until completely smooth and fluffy. This typically takes 1 to 2 minutes of mixing with no visible lumps remaining. Room temperature ingredients are crucial for a perfectly smooth result. Add the dulce de leche and mix thoroughly until fully incorporated. Finally add vanilla and eggs mixing just until combined. Overmixing after adding eggs incorporates too much air which can cause cracks during baking.
Bake to perfection:
Pour the silky batter over the cooled crust spreading it into an even layer. Bake for 30 to 35 minutes watching carefully for the right signs of doneness. The edges will puff slightly and appear set while the center should still have a slight jiggle when the pan is gently shaken. Avoid overbaking which can lead to a dry cracked cheesecake. Allow to cool completely at room temperature before adding the glaze.
Create the luscious glaze:
Combine dulce de leche and heavy cream in a microwave safe bowl. Heat in short 20-second bursts stirring between each until the mixture becomes smooth and pourable. The consistency should coat the back of a spoon but still flow easily. Pour over the cooled cheesecake spreading into an even layer. Refrigerate for at least 2 hours until thoroughly chilled and set.
A slice of cheesecake with caramel sauce. Pin it
A slice of cheesecake with caramel sauce. | yummyflavorsrecipes.com

My absolute favorite part of this recipe is the moment when the dulce de leche is swirled into the cream cheese mixture. The beautiful caramel ribbons gradually disappear as you mix creating a batter that smells absolutely heavenly. My husband always finds his way to the kitchen at precisely this moment hoping to claim the mixing beaters.

Perfecting Your Dulce de Leche Source

While store bought dulce de leche works beautifully in this recipe you can also make your own from a can of sweetened condensed milk. Simply pour the contents into a glass baking dish cover tightly with foil and place in a water bath. Bake at 425°F for about 1.5 hours until transformed into a gorgeous caramel color and consistency. This homemade version has a particularly intense flavor that elevates these bars to new heights.

Storage and Freezing Guidelines

These cheesecake bars keep beautifully in the refrigerator for up to 5 days when stored in an airtight container. For longer storage individual bars can be frozen for up to 3 months. Simply wrap each bar in plastic wrap then place in a freezer bag. Thaw overnight in the refrigerator before serving. The texture remains remarkably creamy even after freezing making these an excellent dessert to prepare well in advance of special occasions.

A slice of cheesecake with caramel sauce on a white plate. Pin it
A slice of cheesecake with caramel sauce on a white plate. | yummyflavorsrecipes.com

Serving Suggestions

For an extra special presentation dust the top with a light sprinkle of flaky sea salt just before serving to create a salted caramel effect. These bars pair wonderfully with fresh berries particularly raspberries whose tartness balances the sweetness perfectly. For coffee lovers serve alongside a shot of espresso which complements the caramel notes beautifully. A small scoop of vanilla ice cream alongside creates a dessert worthy of any restaurant menu.

Frequently Asked Questions

→ What does dulce de leche taste like?

Dulce de leche has a rich, sweet, and caramel-like flavor with creamy undertones, making it perfect for desserts like cheesecake bars.

→ Can I use a homemade dulce de leche?

Yes, you can use homemade dulce de leche, as long as it has a smooth, spreadable consistency similar to store-bought options.

→ Can I make this dessert ahead of time?

Absolutely! These bars can be prepared a day in advance and stored in the refrigerator until ready to serve.

→ How should I store leftover bars?

Store leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.

→ What can I use instead of graham crackers for the crust?

You can substitute crushed digestive biscuits, shortbread cookies, or even wafer biscuits for the crust.

Dulce de Leche Bars

Rich dulce de leche cheesecake bars with creamy caramel glaze.

Prep Time
145 Minutes
Cook Time
45 Minutes
Total Time
190 Minutes
By: Ranah


Difficulty: Intermediate

Cuisine: American

Yield: 15 Servings (15 bars)

Dietary: Vegetarian

Ingredients

→ Crust

01 200 g graham cracker crumbs
02 2 tablespoons granulated sugar
03 ¼ teaspoon ground cinnamon
04 141 g salted butter, melted

→ Cheesecake Batter

05 681 g cream cheese, softened to room temperature
06 212 g granulated sugar
07 75 g sour cream
08 ½ cup dulce de leche
09 2 teaspoons vanilla extract
10 3 large eggs

→ Glaze

11 ⅔ cup dulce de leche
12 1 tablespoon heavy cream

Instructions

Step 01

Preheat the oven to 350°F (175°C). Line a 9x13-inch metal pan with aluminum foil or parchment paper, leaving overhangs for easy lifting. Lightly grease with nonstick spray.

Step 02

In a bowl, mix graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes until edges are lightly golden. Cool while preparing the cheesecake batter.

Step 03

Using an electric mixer, beat cream cheese, granulated sugar, and sour cream on medium speed until light and creamy, about 1-2 minutes. Add dulce de leche and mix until combined. Blend in vanilla extract and eggs, mixing until just incorporated to avoid overmixing.

Step 04

Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake for 30-35 minutes until edges are puffed and the center is soft-set (no longer jiggly but not completely firm). Let it cool completely.

Step 05

In a microwave-safe bowl, combine dulce de leche and heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is pourable. Add more cream if needed to adjust consistency.

Step 06

Spread the prepared glaze evenly over the cooled cheesecake. Refrigerate until fully chilled before cutting into bars.

Notes

  1. Dulce de leche brands vary; adjust the amount of heavy cream to achieve desired consistency for the glaze.

Tools You'll Need

  • 9x13-inch metal baking pan
  • Electric mixer (stand or handheld)
  • Microwave-safe bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products such as cream cheese and butter
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 16 g
  • Total Carbohydrate: 22 g
  • Protein: 4 g