Easy Dulce de Leche Cheesecake Bars
Creamy dulce de leche cheesecake bars with a buttery graham cracker crust and a pretty caramel swirl.
Ingredients
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla bean paste
- 13.4 oz canned dulce de leche
- 1 pinch flaky sea salt for garnish (optional)
- 1/2 cup chopped pecans or walnuts for garnish (optional)
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs and 1/3 cup granulated sugar and stir to blend.
- Pour in the melted butter and mix until all the crumbs are evenly moistened and the mixture looks like wet sand.
- Transfer the crumb mixture to the prepared pan and press it firmly and evenly into the bottom using the bottom of a measuring cup or glass.
- Place the pan in the freezer for 10 to 15 minutes to help the crust set while you prepare the filling.
- Preheat the oven to 325°F.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 1 to 2 minutes.
- Gradually add the remaining 2/3 cup granulated sugar, beating until the mixture is light and fluffy and no graininess remains.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated and scraping down the sides and bottom of the bowl as needed.
- Add the vanilla bean paste and mix on low speed until evenly combined and the batter is smooth.
- Remove the crust from the freezer and pour about two-thirds of the cheesecake batter over the chilled crust, spreading it into an even layer with a spatula.
- If the dulce de leche is very thick, warm it briefly in the microwave for 10 to 15 seconds until it is pourable but not hot.
- Drizzle or spoon most of the dulce de leche evenly over the cheesecake layer in the pan.
- Dollop the remaining cheesecake batter over the top in several spoonfuls, leaving some of the dulce de leche showing through.
- Use a thin knife or skewer to gently swirl the cheesecake batter and dulce de leche together in figure-8 or “S” motions to create a marbled pattern without overmixing.
- Tap the pan lightly on the counter to release any large air bubbles and to level the surface.
- Bake the bars at 325°F for 30 to 35 minutes, or until the edges are set and the center still has a slight wobble when you gently jiggle the pan.
- Remove the pan from the oven and place it on a wire rack to cool completely to room temperature, 1 to 2 hours.
- Once cooled, cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours or preferably overnight until fully chilled and firm.
- Just before serving, sprinkle the top with a pinch of flaky sea salt and chopped pecans or walnuts if using.
- Use the parchment overhang to lift the chilled cheesecake slab out of the pan and place it on a cutting board.
- With a sharp knife, cut into 16 even bars, wiping the knife clean between cuts for the neatest slices.
- Serve chilled and store any leftovers covered in the refrigerator.
Notes
- Make sure the cream cheese is fully softened to room temperature to avoid a lumpy filling.
- Mix the eggs on low and only until just combined to help prevent cracks and overbaking.
- Do not overbake; the center should still wobble slightly when done and will firm up as it cools and chills.
- For cleaner slices, chill the bars overnight and use a hot, dry knife, wiping between each cut.
- You can omit the nuts for a smoother topping or swap them for toasted almonds or hazelnuts.
- Mix the eggs on low and only until just combined to help prevent cracks and overbaking.
- Do not overbake; the center should still wobble slightly when done and will firm up as it cools and chills.
- For cleaner slices, chill the bars overnight and use a hot, dry knife, wiping between each cut.
- You can omit the nuts for a smoother topping or swap them for toasted almonds or hazelnuts.