Ingredients
For the Crust:
- Nonstick spray: To grease the pan and ensure easy removal of the bars.
- 2 1/4 cups finely ground graham crackers: The base of the crust, these give the bars a crunchy texture with a subtle sweetness.
- 2 tablespoons sugar: Enhances the flavor of the crust and gives it a slightly sweet edge.
- 1/4 to 1/2 teaspoon ground cinnamon: Adds warmth and depth to the crust, complementing the creamy filling and dulce de leche topping.
- 10 tablespoons melted butter (1 1/4 sticks): The butter binds the crumbs together, helping to create a firm, buttery crust that’s both crisp and tender when baked.
For the Filling:
- 3 (8-ounce) packages cream cheese: The heart of the filling, cream cheese offers a rich, creamy texture and a slight tanginess that balances the sweetness of the other components.
- 1 cup sugar: Sweetens the filling to perfection, without overpowering the flavors.
- 3 large eggs: These help the filling set and give it its smooth, velvety texture.
- 1/2 cup dulce de leche: The star ingredient that gives the filling a luscious caramel flavor. It’s blended into the cream cheese mixture, creating an irresistible richness.
- 2 teaspoons vanilla extract: Adds a subtle depth of flavor and enhances the sweetness of the filling.
For the Topping and Finishing:
- 2/3 cup dulce de leche: This is the remainder of the dulce de leche, which is used to create the indulgent topping that crowns the bars with a caramel-like glaze.
- 3 or more tablespoons heavy whipping cream: Helps to thin the dulce de leche and turn it into a pourable topping that flows smoothly over the cheesecake.
- Fleur de Sel: A finishing touch of flaky sea salt, which adds a perfect contrast to the sweetness of the bars and enhances the flavors. It’s optional but highly recommended for a sophisticated touch.
Instructions
1. Prepare the Crust:
Preheat your oven to 350°F and coat a 13 x 9 x 2-inch metal baking pan with nonstick spray. If you prefer, you can line the pan with foil for easier removal later. Once prepared, mix the graham cracker crumbs, sugar, and cinnamon in a medium bowl. Add the melted butter and stir until the crumbs are evenly coated. Press the crumb mixture into the bottom of the pan to form a firm, even crust. Bake for about 10 minutes, or until the crust is light golden brown. Once baked, let it cool completely on a wire rack.
2. Make the Cheesecake Filling:
While the crust is cooling, it’s time to prepare the cheesecake filling. In a food processor (or with a hand mixer), blend the cream cheese and sugar until the mixture is smooth and creamy. This should take about a minute. Add the dulce de leche and continue blending until it’s fully incorporated. Next, add the eggs one at a time, processing each addition for a few seconds to ensure it blends smoothly. Add the vanilla extract and process for an additional 10 seconds. You should have a creamy, rich batter at this point.
Dollop the batter onto the cooled graham cracker crust, spreading it into an even layer. Bake the cheesecake for about 38 minutes, or until the edges are puffed and slightly cracked, and the center is just set. The center should feel firm to the touch. Allow the cheesecake to cool completely on a wire rack.
3. Prepare the Topping:
Once the cheesecake is cooled, it’s time to make the decadent dulce de leche topping. In a microwave-safe bowl, combine the dulce de leche and 3 tablespoons of heavy whipping cream. Microwave for 10 seconds and stir gently. Continue microwaving in 10-second intervals until the mixture is smooth and pourable. If the topping is too thick, add more cream, one teaspoon at a time, until it reaches a smooth, pourable consistency.
Pour the dulce de leche mixture over the cooled cheesecake, spreading it evenly across the top. Refrigerate the cheesecake for at least 1 hour to allow the topping to set. The topping will remain soft and gooey, which adds to the indulgence of each bite.
4. Cut and Serve:
Once chilled, slice the cheesecake into 24 bars by first cutting the cheesecake lengthwise into 4 strips and then crosswise into 6 strips. Right before serving, sprinkle the bars with fleur de sel. This will enhance the sweetness and add a touch of sophistication to the dessert. Serve chilled or at room temperature for the best flavor and texture.
Notes
- Reduce the sweetness: If you prefer a less sweet dessert, you can reduce the sugar in the crust or filling by up to a cup. The dulce de leche topping will still provide plenty of sweetness, so feel free to adjust to your taste.
- Homemade dulce de leche: If you have the time, making your own dulce de leche can take these cheesecake bars to the next level. Simply simmer sweetened condensed milk until it turns a golden caramel color, then use it in the filling and topping.
- Garnishes: While fleur de sel is the perfect finishing touch, you can also garnish the bars with fresh berries, a drizzle of caramel sauce, or even a dusting of cocoa powder for an extra burst of flavor.
- Make ahead: These cheesecake bars can be prepared up to 2 days in advance. Store them in the refrigerator, and they’ll stay fresh and delicious. Just add the fleur de sel before serving.
- Storage: Keep any leftover bars in an airtight container in the refrigerator for up to 5 days. The bars freeze well too! Just wrap them tightly and store them in the freezer for up to 3 months. Thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian