Homemade Dulce de Leche Cheesecake Bars
Rich, creamy dessert bars combining cheesecake with dulce de leche for a heavenly treat.
Equipment
- Mixing Bowl
- 8x8-inch Baking Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham Crackers, finely crushed
- 0.5 cups Unsalted Butter, melted
- 0.25 cups Granulated Sugar For the crust
Filling Ingredients
- 16 ounces Cream Cheese, softened
- 1 cups Granulated Sugar For the filling
- 1 cups Dulce de Leche Homemade or store-bought
- 3 large Eggs
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8x8-inch baking pan by lining it with parchment paper.
- In a mixing bowl, combine graham crackers, melted butter, and sugar. Mix until evenly coated.
- Press the mixture firmly into the bottom of the prepared baking pan.
- Bake the crust for about 10 minutes, or until lightly golden.
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Add sugar and beat until fluffy.
- Mix in dulce de leche until fully integrated.
- Add eggs one at a time, mixing on low speed after each addition.
- Stir in vanilla extract.
- Pour the cheesecake filling over the baked crust.
- Bake for 30-35 minutes, until edges are set but center jiggles slightly.
- Turn off the oven and crack the door, allowing the cheesecake to cool for about an hour.
- Refrigerate for at least 4 hours or overnight to firm up.
- Lift the cheesecake out of the pan using the parchment overhang and cut into squares.
- Drizzle additional dulce de leche on top before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.