Dulce de Leche Cheesecake Bars

The foundation of any cheesecake bar lies in its crust, and for this recipe, we will be using graham cracker crumbs, unsalted butter, and sugar.

Discover the ultimate dessert with creamy dulce de leche cheesecake bars that blend rich flavors and creamy textures for a heavenly experience. This recipe combines a buttery graham cracker crust with a sumptuous filling made from cream cheese, dulce de leche, and a hint of vanilla. Topped with a tangy sour cream layer, these bars are perfect for sharing at gatherings or enjoying as a sweet treat. Follow our easy step-by-step guide to impress your friends and family with this delightful dessert.

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup dulce de leche (plus extra for drizzling)

For the Topping:

½ cup sour cream

2 tablespoons powdered sugar

¼ teaspoon vanilla extract

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Instructions

Prepare the Pan: Preheat the oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.

Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and resembles wet sand. Press the mixture evenly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove and let cool slightly.

Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until creamy. Gradually add in the granulated sugar, mixing until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and dulce de leche until fully incorporated and smooth.

Assemble: Pour the cheesecake filling over the cooled crust, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.

Bake: Bake in the preheated oven for 30-35 minutes, or until the edges are firm and the center has a slight jiggle. Turn off the oven and leave the door slightly ajar for about 1 hour; this helps prevent cracking.

Chill: Remove from the oven and allow to cool at room temperature for another hour. Then cover and refrigerate for at least 4 hours, or overnight for best results.

Prepare the Topping: In a small bowl, combine sour cream, powdered sugar, and vanilla extract. Mix until smooth.

Serve: Once the cheesecake bars are set and chilled, remove them from the pan using the parchment overhang. Cut them into squares. Top each square with a dollop of the sour cream mixture and a drizzle of extra dulce de leche.

Enjoy: Serve chilled and enjoy the heavenly combination of creamy cheesecake and sweet caramel flavors!

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Prep Time: 30 minutes | Total Time: 5 hours | Servings: 16 bars