Dulce de Leche Cheesecake Bars (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups graham cracker crumbs
02 -
1/3 cup white sugar
03 -
1/2 cup unsalted butter, melted
→ For the Cheesecake
04 -
2 packages (8 oz each) cream cheese, softened
05 -
2/3 cup white sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
→ For the Topping
08 -
1 can (13.4 oz) dulce de leche
09 -
A pinch of sea salt (optional, for garnish)
10 -
1/2 cup chopped pecans or walnuts (optional, for garnish)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
02 -
Mix graham cracker crumbs, 1/3 cup sugar, and melted butter in a medium bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
03 -
Beat cream cheese and 2/3 cup sugar with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
04 -
Pour cheesecake mixture over the slightly cooled crust and spread evenly. Bake for 25-30 minutes until set but still slightly jiggly in the center. Remove from oven and cool completely.
05 -
Spread dulce de leche over the cooled cheesecake layer. (If too thick to spread, warm slightly in the microwave for about 20 seconds.) Sprinkle with sea salt and chopped nuts if using.
06 -
Refrigerate for at least 3 hours or overnight to set fully. Use parchment overhang to lift cheesecake from the pan, cut into bars, and serve chilled.
# Notes:
01 -
These bars are best when chilled completely before serving