Description
Dulce de leche cheesecake bars blend creamy richness with caramel complexity from South American traditions. Silky layers meld sweet notes, inviting bakers to savor each indulgent bite.
Ingredients
Scale
Ingredients:
Cheesecake Filling:
- 3 8-ounce (226 grams) packages cream cheese, softened to room temperature
- 3 large eggs
- 1 cup (212 grams) granulated sugar
- 1/2 cup dulce de leche
- 1/3 cup (75 grams) sour cream
- 2 teaspoons vanilla extract
Crust:
- 2 cups (200 grams) graham cracker crumbs (about 16–17 rectangles)
- 10 tablespoons (141 grams) salted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Glaze:
- 2/3 cup dulce de leche
- 1 tablespoon heavy cream
Instructions
- Prepare the baking vessel by heating the oven to 350°F. Create a sling using aluminum foil or parchment paper in a 9×13-inch pan, ensuring overhang for easy removal. Lightly coat with cooking spray to prevent sticking.
- Craft the graham cracker foundation by pulverizing crackers with sugar and cinnamon. Incorporate melted butter until crumbs achieve a uniform moistness. Press the mixture firmly into the pan’s base, creating an even layer. Bake for 10 minutes until edges turn golden, then allow to cool completely.
- Develop the creamy filling using an electric mixer. Blend cream cheese, sugar, and sour cream until achieving a smooth, light consistency. Integrate dulce de leche thoroughly, ensuring no lumps remain. Gently fold in vanilla and eggs, mixing just until combined to prevent potential cracking during baking.
- Distribute the cheesecake mixture evenly across the cooled crust. Bake for 30-35 minutes, watching for slightly puffed edges and a soft-set center that trembles subtly when nudged. Remove from oven and allow to cool completely at room temperature.
- Create a luxurious drizzle by warming dulce de leche with heavy cream in short microwave intervals. Stir between heating to achieve a silky, pourable consistency. Adjust cream quantity as needed to reach desired fluidity. Pour the glaze over the cooled cheesecake, ensuring complete coverage. Refrigerate until thoroughly chilled and set.
Notes
- Prevent Cracking by avoiding overmixing the cheesecake batter, which introduces too much air and causes surface splits during baking.
- Use Room Temperature Ingredients to ensure smooth, lump-free batter and consistent mixing, especially with cream cheese and eggs.
- Create Clean Cuts by wiping your knife with a warm, damp cloth between slices for precise, smooth edges when serving the bars.
- Customize Dietary Options by substituting graham crackers with gluten-free alternatives or using reduced-fat cream cheese for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 16
- Calories: 329
- Sugar: 22 g
- Sodium: 267 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 72 mg