Dulce Leche Cheesecake Bars (Print Version)

# Ingredients:

→ Crust

01 - 10 tablespoons (141 g) salted butter, melted
02 - ¼ teaspoon ground cinnamon
03 - 2 tablespoons granulated sugar
04 - 2 cups (200 g) graham cracker crumbs (around 16-17 squares)

→ Cheesecake Batter

05 - 2 teaspoons vanilla extract
06 - 1 cup (212 g) granulated sugar
07 - 3 large eggs
08 - ½ cup dulce de leche
09 - ⅓ cup (75 g) sour cream
10 - 3 8-ounce packages (681 g) cream cheese, softened

→ Glaze

11 - 1 tablespoon heavy cream
12 - ⅔ cup dulce de leche

# Instructions:

01 - Set your oven to 350°F. Use foil or parchment paper to line a 9×13-inch metal pan. Make sure to leave some overhang, which makes lifting the bars out simpler after they cool off. Lightly spray with nonstick spray for easy cleanup.
02 - Mix together the graham cracker crumbs, cinnamon, and sugar until combined. Stir in the butter so it's evenly coated. Press firmly into the lined pan's bottom. Pop it into the oven for around 10 minutes until you see golden edges. Let it cool a bit while you whip up the cheesecake layer.
03 - Mix softened cream cheese, sour cream, and sugar in a mixing bowl using a handheld or stand mixer. Go for a smooth and fluffy consistency—1-2 minutes should do it. Stir in dulce de leche until everything’s blended. Lastly, add in the eggs and vanilla. Don’t overbeat or the cheesecake texture may break.
04 - Pour the batter evenly over the cooled crust layer. Bake it for 30-35 minutes—you’re aiming for set sides and a slightly soft center (not runny, but still a little soft). Leave it to cool completely on the counter.
05 - Microwave dulce de leche with heavy cream, 20 seconds at a time. Stir after each interval until it’s smooth and pourable. If needed, add more cream to thin it out. Drizzle the glaze over the chilled cheesecake layer evenly. Chill everything in the fridge before slicing.

# Notes:

01 - Store the bars for up to 3 days in the fridge if making ahead.
02 - You can grab dulce de leche at the store or make it yourself.
03 - For sharp cuts, dip the knife in warm water and wipe between slices.

Back