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Dulce de Leche Cheesecake Bars are the kind of treat that turns an ordinary gathering into something special. There is something about the creamy filling and gooey caramel layer that people just cannot resist. I love making these bars for potlucks and holidays because they offer all the comfort of cheesecake but are much easier to serve.
These bars usually disappear quickly whenever I bring them out I first baked them for a family reunion and ever since my cousins always ask for the recipe
Ingredients
- Graham cracker crumbs: Choose finely ground for a smooth sturdy base I buy whole crackers and blitz in the food processor to control texture
- Sugar: Adds gentle sweetness and helps the crust and batter hold together Opt for superfine if available
- Ground cinnamon: A pinch boosts warmth and flavor in the crust Freshly opened spice will smell sweet but not sharp
- Melted butter: Unsalted is best for a clean flavor and crisp texture Melt fully and let cool just briefly before mixing
- Cream cheese: Always use full fat and allow to come fully to room temperature Avoid whipped style or pre-spreadable tubs
- Eggs: Large eggs help set the cheesecake and give rich texture Use at room temperature for a smooth blend
- Dulce de leche: Choose a brand you love or simmer a closed can of sweetened condensed milk until caramelized Smooth and pourable texture works best
- Vanilla extract: Adds fragrant warmth I use pure extract for the best depth
- Heavy whipping cream: This loosens the dulce de leche for the topping Use fresh cream for best flavor
- Fleur de sel: A flaky salt that balances the sweet topping Adds a delicate crunch and finish I sprinkle it lightly to taste
Step-by-Step Instructions
- Prepare the Pan:
- Coat a 13 by 9 inch baking pan with nonstick spray You can line with foil for easier lifting and spray the foil fully
- Make the Crust:
- Blend together graham crumbs sugar and cinnamon in a mixing bowl Make sure cinnamon is evenly distributed Drizzle in melted butter and stir until the crumbs look like wet sand Tip mixture into the prepared pan and press in firmly using a flat bottomed cup or your hands Pack evenly right to the corners for a sturdy base
- Bake and Cool the Crust:
- Slide the pan into a 350 degree oven and bake about ten minutes Look for light golden color on the edges Remove and let cool completely on a wire rack so the filling will not melt into the crust
- Mix the Filling:
- In a food processor or stand mixer beat cream cheese with sugar until totally smooth Stop a few times to scrape down any lumps Add dulce de leche and blend until streak free
- Add Eggs and Vanilla:
- Crack eggs in one at a time blending gently after each addition This prevents overmixing and keeps the texture creamy Blend in vanilla just until combined
- Spread and Bake the Filling:
- Dollop the thick batter across the cooled crust and spread into an even layer making sure it reaches the sides Bake at 350 degrees until set in the center with edges that are lightly puffed and slightly cracked about thirty eight minutes The center should jiggle slightly but not look wet
- Cool Bars:
- Move the pan to a rack and let bars cool to room temperature so they do not sweat under the topping
- Make the Dulce de Leche Topping:
- Empty dulce de leche into a microwave safe bowl with a few tablespoons cream Heat in ten second bursts stirring gently after each until just melted and pourable Add cream by the teaspoon if needed The mixture should flow but not drip off a spoon
- Glaze and Chill:
- Pour warm topping slowly over the cooled cheesecake and spread with an offset spatula to all sides Refrigerate for at least one hour until set
- Slice and Finish:
- Cut into twenty four bars wiping the knife clean between slices Right before serving sprinkle fleur de sel lightly over each bar
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You Must Know
- High in calcium thanks to all that cream cheese
- Satisfies even strong sweet cravings with its two layers of caramel
- Ideal for slicing and traveling to events
Dulce de leche is my favorite part of these bars I remember my grandma always keeping a jar in the fridge and we would sneak tastes by the spoonful whenever we could This recipe is my way to share that same comfort with friends
Storage Tips
These cheesecake bars store best tightly wrapped in the fridge for up to five days If layering in a container place parchment between layers to prevent sticking The bars also freeze well for up to one month and can be thawed overnight in the fridge for a quick dessert
Ingredient Substitutions
If graham crackers are not available digestive biscuits make a fine substitute Just adjust the amount of sugar slightly For the dulce de leche you can use a homemade version or even a thick caramel sauce in a pinch though flavor may vary
Serving Suggestions
These bars shine at potlucks and holiday get togethers They are also wonderful as a fancy tea or coffee companion Sometimes I serve them with fresh berries or a dollop of whipped cream to cut the sweetness and add color
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Cultural Note
Dulce de leche has roots in Latin American cuisine It is made by slowly heating sweetened milk until it thickens and caramelizes giving it a distinct flavor beyond American style caramel Adding a layer to classic cheesecake feels like marrying old world comfort with American dessert traditions
Frequently Asked Questions
- → How do I prevent the crust from crumbling?
Press the graham cracker mixture firmly and evenly into the pan to ensure stability. Let it cool before layering the filling.
- → Can I substitute homemade dulce de leche?
Yes, use either homemade or store-bought dulce de leche for both filling and topping for similar richness and flavor.
- → Should bars be served chilled or at room temperature?
For best texture and clean slices, keep the bars chilled until just before serving.
- → How do I achieve a smooth topping?
Gently warm dulce de leche with cream, stirring between intervals, until pourable. Don’t overheat; a few lumps are normal.
- → What’s the role of fleur de sel?
A sprinkle of fleur de sel adds a subtle crunch and enhances the caramel flavors of dulce de leche.