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These Dulce de Leche Cheesecake Bars are total crowd-pleasers. The combo of creamy insides and dreamy caramel makes them impossible to leave alone. I throw them together for parties or family holidays since they're just as satisfying as a full cheesecake but slice easier and travel better.
Whenever I show up with a tray, these bars vanish in a flash. My family first tried them at a reunion and my cousins beg me for the how-to every time.
Delicious Ingredients
- Dulce de leche: Pick your favorite jar or simmer a closed sweetened condensed milk can till thick and caramel-y. You want it smooth enough to drizzle.
- Vanilla extract: Adds a cozy yummy smell and flavor. I grab pure vanilla for a deeper taste.
- Heavy whipping cream: This loosens up the dulce de leche for a dreamy topping. Go for fresh whenever you can.
- Fleur de sel: Sprinkling this flaky salt at the end balances out the sugar. It gives a light crunch and looks fancy—use just a pinch on each bar.
- Cream cheese: Full fat is key for a rich, lush texture. Don't use the whipped stuff and let it get comfy at room temp first.
- Eggs: Use large eggs brought to room temperature for the smoothest filling. These help set the cheesecake layer just right.
- Graham cracker crumbs: Blitz some whole crackers in a food processor for a more even, sturdy base. Super fine crumbs make the crust hold tight.
- Sugar: Makes the crust and cheesecake sweet and keeps everything sticking. If you can find superfine sugar, use that.
- Ground cinnamon: Toss in a pinch for a warm, cozy flavor boost to the crust. Crack open a fresh jar for the best scent.
- Melted butter: Go for unsalted to keep the flavors clean. Melt it fully and let it cool for just a few before mixing.
Easy How-To
- Slice and Finish:
- Cut into twenty four squares, wiping the blade after every cut. Sprinkle each one with a tiny bit of fleur de sel just before serving.
- Glaze and Chill:
- Pour the warm dulce de leche over the cheesecake layer and spread to the corners. Pop it in the fridge for at least an hour until the top sets up.
- Make the Dulce de Leche Topping:
- Put your dulce de leche and a splash of cream in a microwave-safe bowl. Heat in ten second bursts, stirring each time, until everything is smooth and pourable. If it's still too thick, stir in another teaspoon of cream until it flows off the spoon.
- Cool Bars:
- Let the cheesecake pan hang out on a rack until it's all the way cool. You don't want the topping to melt right off.
- Spread and Bake the Filling:
- Spoon the cheesecake batter over the cooled crust and smooth it out to the sides. Bake at 350 till the middle is set but still just a little wobbly, around thirty-eight minutes. Look for light browning on the edges and gentle cracks.
- Add Eggs and Vanilla:
- Add eggs one by one, mixing just enough between each so you get a creamy batter and no lumps. Blend in vanilla at the end—don't overmix here.
- Mix the Filling:
- Whip your cream cheese and sugar until no lumps remain. Scrape the bowl often. Mix in the dulce de leche until it's totally blended.
- Bake and Cool the Crust:
- Slide your crust into a 350 oven and bake for ten minutes. Wait for the edges to turn pale gold, then set on a rack. Let it cool all the way before filling.
- Make the Crust:
- In a big bowl, mix crumbs, sugar, and cinnamon so the spice gets everywhere. Stir in melted butter until it looks like damp sand. Dump into your lined pan and press down hard with your palm or a cup to make it firm, all the way to the edges.
- Prep the Pan:
- Cover a 9 by 13 baking dish with cooking spray. If you want, line it first with foil to make pulling the bars out easier—spray the foil too.
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The best part for me is definitely the dulce de leche. My grandma always kept a jar cold, and as kids we'd sneak spoonfuls whenever she turned her back. Making these bars lets me share that super cozy memory with people I care about.
Storage Advice
Wrap bars up and stash them in your fridge—they’ll keep fresh up to five days. Stack layers with parchment in between if you’re packing them. Stash leftovers in the freezer for a month and just thaw in the fridge overnight for a quick treat later.
Swaps You Can Make
No graham crackers? Grab digestive cookies—just use a smidge less sugar. Out of store-bought dulce de leche, try homemade or swap a thick caramel sauce (it’ll taste a bit different but works in a pinch).
Ways to Serve
These are a hit at any group meal or holiday spread. Fancy them up next to tea or coffee, or serve with berries or a dollop of whipped cream to cut the sweetness and add some flair.
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Story Behind It
Dulce de leche comes from Latin American traditions, made by gently cooking sweet milk down ‘til it’s caramelized and thick, not quite the same as the usual American caramel. Adding it to cheesecake bars brings together classic comfort food with a little international flair.
FAQs About the Recipe
- → Why is my crust crumbly?
Press that graham layer down really well so it sticks together. Letting it cool before you top it helps it stay firm, too.
- → Can I swap in homemade dulce de leche?
For sure! Make your own or grab some at the store—either one layers and spreads great.
- → Fridge or room temp—how should I eat these?
Stash ‘em in the fridge till you’re ready. They hold up better and slice nice and clean that way.
- → How can I get the smoothest topping?
Warm up the dulce de leche with a splash of cream in the microwave. Heat it bit by bit, stirring as you go, and pour it on once it loosens up. A couple lumps are totally okay—just don’t get it too hot.
- → What does fleur de sel do for these?
This fancy salt adds a little crunch and actually brightens up the caramel flavor in every bite.