Description
These Creamy Dulce de Leche Cheesecake Bars feature a buttery graham cracker crust, a silky cream cheese filling, and swirls of rich dulce de leche that melt into every bite. Elegant yet simple to make, they’re ideal for holidays, gatherings, or everyday indulgence.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup melted butter
For the filling:
- 24 oz (680g) cream cheese, softened
- 1 cup dulce de leche
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
For the topping:
- ½ cup dulce de leche, warmed for drizzling
- Whipped cream, optional
Instructions
- Preheat your oven to 325°F (165°C)
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan to form a firm, even crust
- Beat the softened cream cheese until smooth. Add in the dulce de leche, granulated sugar, and vanilla extract, and continue mixing until fully combined
- Add eggs one at a time, beating just until incorporated after each addition
- Pour the filling over the crust and smooth the top
- Bake for 50–60 minutes, or until the center is just set and slightly jiggly
- Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour
- Remove from oven and chill in the refrigerator for at least 4 hours or overnight
- Before serving, drizzle warmed dulce de leche over the top. Add whipped cream if desired
Notes
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Use full-fat cream cheese for the creamiest texture.
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Warm the dulce de leche before swirling for smoother ribbons.
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Chill overnight for the best flavor and structure.
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For clean cuts, use a hot knife and wipe it between slices.
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To freeze, wrap individual bars and store for up to 3 months.
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Try variations with chocolate, nuts, or espresso for a new twist every time.