Dulce de Leche Cheesecake Bars
These Dulce de Leche Cheesecake Bars are the definition of dessert perfection. With a buttery cinnamon graham cracker crust, a creamy cheesecake center, and a luscious layer of sweet caramel topped with a sprinkle of sea salt, they’re a dream come true for anyone who loves the sweet-meets-salty combo.
Why You’ll Love This Recipe
- Rich and Creamy: Silky smooth cheesecake filling with a buttery caramel finish.
- Sweet & Salty Perfection: The sea salt balances the sweetness beautifully.
- Easy to Make: Simple ingredients and straightforward steps.
- Beautiful Presentation: Perfect for holidays, parties, or gifting.
- Make-Ahead Friendly: Tastes even better after chilling overnight.
Ingredients
For the Crust:
- 1½ cups cinnamon graham cracker crumbs (finely ground)
- 1/4 cup brown sugar
- 1/4 cup melted butter
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 2/3 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1/3 cup sour cream
- 1 (13-ounce) can prepared dulce de leche
- Sea salt (for sprinkling)
Instructions
Step 1 – Prepare the Pan
Preheat your oven to 325°F (160°C).
Line an 8x8-inch baking pan with aluminum foil, leaving extra hanging over the sides for easy removal later.
Lightly mist the foil with non-stick spray and set aside.
Step 2 – Make the Crust
In a large bowl, mix together graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Bake for 12 minutes, then remove from the oven to cool slightly while you prepare the filling.
Step 3 – Prepare the Cheesecake Filling
In a stand mixer (or using a hand mixer), beat the cream cheese and sugar together for about 2 minutes, until light and creamy.
Add the eggs, one at a time, mixing just until incorporated.
Mix in the vanilla extract, sour cream, and 2 tablespoons of the dulce de leche.
Step 4 – Bake the Cheesecake
Pour the cheesecake batter evenly over the pre-baked crust.
Bake for 35–40 minutes, or until the center looks almost set and only slightly jiggly.
If the top starts browning too quickly, tent the pan with foil.
Remove from the oven and let it cool completely at room temperature.
Step 5 – Add the Caramel Layer
Once cooled, spread the remaining dulce de leche evenly over the top of the cheesecake.
Sprinkle lightly with sea salt for that perfect sweet-and-salty finish.
Step 6 – Chill and Serve
Refrigerate the bars for at least 4 hours, or ideally overnight, to allow them to set completely.
Use the foil overhang to lift the bars from the pan, then cut into 9 even squares.
Serve chilled for the best texture and flavor.
Pro Tips
- For a smoother caramel layer, slightly warm the dulce de leche before spreading.
- Don’t overbake the cheesecake—it should still have a slight jiggle in the center when done.
- Want extra indulgence? Drizzle melted chocolate or caramel sauce before serving.
- Storage: Keep refrigerated for up to 5 days in an airtight container.
Variations to Try
- Nutty Twist: Add chopped pecans or walnuts on top before chilling.
- Chocolate Crust: Use chocolate graham crackers for a richer flavor.
- Mini Versions: Bake in muffin tins for individual cheesecake cups.
Final Thoughts
These Dulce de Leche Cheesecake Bars are an absolute showstopper—creamy, decadent, and irresistibly balanced with a hint of salt. Whether you’re making them for a holiday dessert table, a dinner party, or just because you crave something sweet, they’re guaranteed to impress every time.