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These Dulce de Leche Cheesecake Bars take a basic party up a notch. The creamy middle and gooey caramel layer are total show-stoppers. I throw them together whenever I need something easy that folks will go wild for. Potlucks and family gatherings? These are always my go-to since they’re just as tasty as cheesecake but way simpler to share around.
Whenever these show up they get snatched fast. I first baked them for a family shindig and now my cousins practically beg me to bring some every time.
Ingredients List
- Fleur de sel: Helps balance out all the sweetness and gives you a crunchy touch. Just dust on as much as you like right at the end.
- Heavy whipping cream: Loosens up that caramel for an easy spread. Use fresh if you can for best flavor.
- Vanilla extract: Makes the filling smell awesome. Go for the real deal, not imitation, for extra depth.
- Dulce de leche: Use your preferred store-bought brand, or make it by simmering a closed can of sweetened condensed milk till it turns caramel. You want it creamy and pourable.
- Eggs: Stick with large eggs at room temp—they help everything set up nice and creamy.
- Cream cheese: Go full fat and let it soften completely. Pre-whipped or spreadable kinds don’t work as well.
- Melted butter: Unsalted will give you a cleaner flavor and a snappier crust. Melt it up and let it cool off just a bit before tossing it in.
- Ground cinnamon: Adds warm cozy notes to the crust. You’ll know it’s fresh if it smells more sweet than sharp.
- Sugar: Sweetens and binds both the crust and the signature filling. Try superfine sugar if you spot it.
- Graham cracker crumbs: Blitz up whole crackers for the best texture. Fine crumbs hold your base together nice and sturdy.
Tasty Step Guide
- Slice and Finish:
- Cut into two dozen bars, wiping the knife after every cut for cleaner sides. Right before you dig in, add a dash of flaky salt to each bar.
- Glaze and Chill:
- Pour the caramel topping gently on top, then smooth it out to all corners with a spatula. Chill in the fridge at least an hour so the top sets nicely.
- Make the Dulce de Leche Topping:
- Scoop your dulce de leche into a microwaveable bowl, add a splash of cream, and heat in ten-second bursts so it just melts. Stir after every zap till smooth, and keep adding cream a spoonful at a time until it’s pourable but not runny.
- Cool Bars:
- Let your pan sit out until it’s all the way cooled. You don’t want steam messing with your topping.
- Spread and Bake the Filling:
- Drop the cheesecake mix all over the cooled crust, smoothing it to every edge. Bake at 350 till the edges puff and crack a bit — the middle should have a little wobble, about thirty-eight minutes. No wet spots!
- Add Eggs and Vanilla:
- Blend in eggs one by one, gently mixing each time so it doesn’t get overbeaten. Pour in vanilla at the end, just till everything's combined.
- Mix the Filling:
- Pop cream cheese and sugar in your stand mixer or processor. Blend till totally smooth, scraping the sides so no lumps hide out. Add in your caramel and let it go till it’s all one color.
- Bake and Cool the Crust:
- Bake the prepared base at 350 degrees for about ten minutes, till the sides look pale gold. Cool on a rack—don’t rush this or you’ll get a soggy base.
- Make the Crust:
- Stir together the crumbs, sugar, and cinnamon so it’s even. Drizzle on the melted butter and mix till it feels like wet sand. Press into your pan (use your palm or a flat cup) so it’s packed right into every corner.
- Prepare the Pan:
- Spray a 13x9 pan with nonstick spray, then line it with foil if you want lift-out bars. Don’t forget to spray the foil too.
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Good to Know
- You get a nice calcium hit from all the cream cheese
- Super satisfying for those big-time sweet tooth days (hello, double caramel!)
- Great for packing up and taking just about anywhere
The caramel layer is honestly my favorite part. When I was a kid, my grandma kept a jar of it in the fridge and we’d sneak spoonfuls whenever she wasn’t looking. Now I get to share that comfort food feeling with everyone who tries these.
How to Store
Stick these cheesecake bars in the fridge wrapped up tight, and they’ll last five days easy. If you’re putting them in a container, pop some parchment between layers so they don’t stick together. Want to freeze them? They’re good for a month—just thaw in the fridge overnight and you’re set.
Swaps and Switches
No graham crackers? Grab digestive biscuits—they work great, just tweak the sugar a little. Can’t get dulce de leche? Cook your own or swap in a thick caramel sauce if you need to, but the flavor won’t be quite the same.
How to Serve
Bring these bars to potlucks or any holiday spread—they always get attention. They also dress up tea or coffee hour. Sometimes I toss on some berries or a fluffy spoonful of whipped cream to make them less sweet and a bit fancier.
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Culture Corner
Dulce de leche comes from Latin America, made by slowly cooking sweetened milk till it’s thick and caramel-colored. It’s got a deeper flavor than your usual American caramel. Layering it on cheesecake is like mixing classic comfort from the old world with new-school dessert goodness.
Common Questions
- → What helps keep my crust from falling apart?
Push the graham cracker mix down hard and all over the pan so it stays together. Give it time to chill before you add anything else on top.
- → Is it fine to use my own dulce de leche?
Sure is—homemade or store-bought both work great for the layers and the topping, so pick what you like best.
- → Do you eat these cold or leave them out first?
Keep them in the fridge right up till serving, especially if you want tidy cuts and the best texture.
- → How should I get that topping smooth?
Warm up your dulce de leche with a bit of cream, mixing as you go, until you can pour it out. Some small bumps won't hurt—just don't overdo the heat.
- → Why add fleur de sel at the end?
That touch of salt gives a little crunch and lets all the caramel goodness pop out in every bite.