Description
Indulge in these silky Dulce de Leche Cheesecake Bars that feature a buttery graham cracker crust topped with a creamy dulce de leche-infused cheesecake filling. Finished with a sprinkle of fleur de sel, these bars offer a perfect balance of sweet and salty flavors, ideal for dessert lovers seeking a rich and smooth treat.
Ingredients
Scale
Crust
- 1 cup Graham Crackers (Crushed)
- 4 tablespoons Butter (Melted)
Filling
- 16 ounces Cream Cheese (Room temperature)
- 1 cup Dulce de Leche (Store-bought or homemade)
- 3 large Eggs (Room temperature)
- 1 teaspoon Vanilla Extract
Topping
- Additional Dulce de Leche (About 1/4 cup)
- 1 teaspoon Fleur de Sel (For garnish)
Instructions
- Crust Preparation: Crush the graham crackers into fine crumbs and mix thoroughly with melted butter until well combined. Press the mixture evenly into a lined baking dish to form the crust. Bake the crust at 350°F (175°C) for approximately 10 minutes until it turns golden brown.
- Filling Preparation: In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually incorporate the eggs one at a time, then add the dulce de leche and vanilla extract. Mix gently until the filling has a silky, uniform consistency.
- Baking the Cheesecake: Pour the prepared filling over the baked crust and smooth the top evenly. Bake at 325°F (163°C) for 30 to 35 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center when done.
- Topping and Chilling: Spread a thin layer of additional dulce de leche over the hot cheesecake and return it to the oven for 5 minutes to warm the topping. Allow the cheesecake to cool for about 15 minutes at room temperature, then refrigerate for at least 2 hours to fully set and chill.
- Serving: Once chilled, cut the cheesecake into bars. Sprinkle each bar lightly with fleur de sel just before serving to enhance the flavors. Enjoy the rich, creamy texture with a hint of saltiness from the fleur de sel.
Notes
- Use room temperature cream cheese and eggs to avoid lumps in your filling.
- If homemade dulce de leche is not available, store-bought versions work perfectly well.
- Press the crust firmly into the base to prevent it from crumbling when cutting.
- Do not overbake the cheesecake; it should have a slight jiggle in the center for a creamy texture.
- For easier cutting, chill the bars thoroughly before slicing and use a sharp knife heated under hot water.
