Dulce de Leche Cheesecake Bars

Indulge in the deliciousness of creamy dulce de leche cheesecake bars, where rich caramel flavors meet smooth cheesecake. These bars feature a crumbly graham cracker crust, making them a perfect balance of textures. With easy preparation steps and simple ingredients, you can impress your guests or treat yourself anytime. Perfect for birthdays, dinner parties, or a cozy night in, these luscious bars are sure to satisfy any sweet tooth.

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup dulce de leche (plus extra for drizzling)

For the Topping:

½ cup sour cream

¼ cup powdered sugar

1 tsp vanilla extract

Instructions

Prepare the Oven and Pan:

Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

Make the Crust:

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are fully coated. Press this mixture evenly into the bottom of the prepared baking pan to form a solid crust. Bake for 10 minutes until lightly golden, then remove from the oven and let cool.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. Add in the granulated sugar and mix until well combined. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract and finally fold in the dulce de leche, mixing until just combined.

Pour and Bake:

Pour the cheesecake mixture over the cooled crust, spreading evenly. Bake in the preheated oven for 30-35 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour.

Prepare the Topping:

In a small bowl, combine the sour cream, powdered sugar, and vanilla extract. Mix until smooth. Once the cheesecake has cooled, spread the sour cream mixture over the top in an even layer.

Chill and Finish:

Refrigerate the cheesecake bars for a minimum of 4 hours, or preferably overnight, to firm up. When ready to serve, lift the bars from the pan using the parchment overhang, slice into squares, and drizzle with additional dulce de leche before serving.

Prep Time, Total Time, Servings:

20 minutes | 5 hours | about 16 bars