Description
Enjoy these creamy Dulce de Leche Cheesecake Bars with a crunchy graham cracker crust. Rich and perfectly sweet, they make a delightful treat for any occasion!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup dulce de leche
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ½ cup dulce de leche (for drizzling)
- Whipped cream (optional, for serving)
- Chocolate shavings or cocoa powder (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9×9-inch baking pan.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden.
- Once baked, remove the crust from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add in the dulce de leche and granulated sugar. Continue to beat until well combined and smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and flour until just combined.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Place the baking pan back in the oven and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake bars cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Once the cheesecake has chilled and set, cut it into bars using a sharp knife.
- Drizzle the remaining dulce de leche over the top of the cheesecake bars.
- Optionally, top each bar with a dollop of whipped cream and sprinkle with chocolate shavings or cocoa powder.
Notes
- For best results, ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 40 minutes