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These mouthwatering dulce de leche cheesecake squares turn traditional cheesecake into grab-and-go delights that everyone will want to share. The creamy caramel-loaded filling rests on a crisp graham cracker base, topped with a smooth dulce de leche drizzle that'll make your taste buds dance with joy.
I whipped these bars up for my sister's big day after she mentioned wanting something caramel-flavored. The way everyone's faces lit up after their first taste instantly turned these into a must-have at all our family get-togethers.
Ingredients
- Graham cracker crumbs: They make that yummy buttery base with the classic taste we all love. Buy them ready-made or crush whole crackers yourself for the freshest outcome.
- Sugar: It cuts through the cream cheese tang and boosts those caramel flavors throughout your dessert.
- Cinnamon: Brings a hint of cozy warmth to the crust that plays so well with the dulce de leche. Even this tiny amount changes the whole flavor game.
- Butter: It holds your crust together and adds a rich taste. Always melt it first so it mixes properly with the dry stuff.
- Cream cheese: Gives you that classic tangy cheesecake flavor we can't get enough of. I've found Philadelphia brand works best for the right fat level so everything sets properly.
- Sour cream: Makes everything super smooth and melt-in-your-mouth soft. Stick with full-fat for the best texture.
- Dulce de leche: Packs a sweet caramel punch in both the filling and topping. San Ignatio works great for baking but any good brand will do the trick.
- Vanilla extract: Lifts all the other flavors without stealing the show. Real extract beats imitation by a mile.
- Heavy cream: Thins the topping so it pours nicely while staying thick and fancy-looking.
Step-by-Step Instructions
- Prepare the baking pan:
- Put foil or parchment in a 9x13 metal pan with extra hanging over the sides to help lift it out later. Spray it lightly so nothing sticks. Get your oven warming to 350°F so it's good and hot when you're ready to bake.
- Make the graham cracker crust:
- Mix your graham crumbs with sugar and cinnamon in a bowl until they're all friendly. Pour melted butter in and stir until everything looks wet. It should clump when you squeeze it. Dump it in your pan and press it down hard with a measuring cup until it's flat and tight. Pop it in the oven for 10 minutes just until the edges start looking golden. Pull it out and let it cool while you work on the next part.
- Create the cheesecake batter:
- Beat your soft cream cheese with sugar and sour cream until it's fluffy and smooth with no lumps hanging around. This usually takes a couple minutes. Make sure everything's at room temp or you'll end up with lumps. Mix in the dulce de leche until it's completely blended in. Add vanilla and eggs last, mixing just enough to combine them. Don't go crazy with mixing after the eggs go in or you'll get cracks when it bakes.
- Bake to perfection:
- Pour your smooth batter over the crust and spread it out evenly. Bake for 30-35 minutes, watching for the right signs. The edges should puff up and look set but the middle should still wobble a bit when you shake the pan gently. Don't let it go too long or it'll dry out and crack. Let it cool completely before moving on.
- Create the luscious glaze:
- Mix dulce de leche and heavy cream in a bowl you can microwave. Heat it in 20-second bursts, stirring between each one until it gets smooth and flows nicely. It should coat a spoon but still run off easily. Pour it over your cooled cheesecake and spread it around. Stick it in the fridge for at least 2 hours until it's totally cold and firm.
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The best moment when making this has to be watching the dulce de leche blend into the cream cheese mix. Those gorgeous streaks of caramel slowly disappear as you stir, leaving a batter that smells incredible. My hubby always happens to wander into the kitchen right at this time, hoping to claim the beaters for himself.
Making Your Own Caramel Delight
Store-bought dulce de leche works great here, but making your own is super easy with just a can of sweetened condensed milk. Just pour it into a glass dish, cover tight with foil, and set it in a water bath. Cook it at 425°F for about an hour and a half until it turns a beautiful caramel color. Homemade stuff has an extra-rich flavor that really makes these bars something special.
Keeping It Fresh
These tasty squares stay good in the fridge for about 5 days if you keep them in a sealed container. Want to save them longer? Wrap each square in plastic and put them in a freezer bag for up to 3 months. Just let them thaw in the fridge overnight before you want to eat them. They stay amazingly creamy even after freezing, so they're perfect for getting dessert done way ahead of time.
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Serving Suggestions
Want to fancy things up? Sprinkle some flaky sea salt on top right before serving for a salted caramel twist. These bars taste amazing with fresh berries, especially raspberries, since their tartness balances out the sweetness. Coffee lovers should try them with a shot of espresso, which really brings out those caramel notes. Add a small scoop of vanilla ice cream on the side and you've got a dessert fancy enough for any restaurant.
Common Questions
- → What does dulce de leche taste like?
Dulce de leche tastes sweet and milky with deep caramel notes that make it a dream ingredient for treats like these cheesecake squares.
- → Can I use a homemade dulce de leche?
You can totally use your own homemade version. Just make sure it's nice and smooth like the store-bought stuff.
- → Can I make this dessert ahead of time?
You bet! Make these squares a day early and keep them in your fridge until you're ready to eat them.
- → How should I store leftover bars?
Just pop any extras in a sealed container in your fridge. They'll stay good for about 5 days. Want to keep them longer? Stick them in the freezer.
- → What can I use instead of graham crackers for the crust?
Try crushed digestives, shortbread cookies or even those thin wafer biscuits if you don't have graham crackers handy.