Dulce de Leche Cheesecake Bars 

These Dulce de Leche Cheesecake Bars are a delightful fusion of creamy cheesecake and rich caramel flavors. The buttery graham cracker crust provides a perfect base, while the smooth cheesecake filling is swirled with dulce de leche, creating a luscious treat that's both indulgent and satisfying. Ideal for gatherings or a special dessert, these bars are sure to impress.

Full Recipe:

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs

• ½ cup unsalted butter, melted

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 16 oz cream cheese, softened

• 1 cup dulce de leche

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon all-purpose flour

For the Topping:

• ½ cup dulce de leche (for drizzling)

• Whipped cream (optional, for serving)

• Chocolate shavings or cocoa powder (optional, for garnish)

Directions

1. Prepare the Crust:

   • Preheat your oven to 350°F (175°C).

   • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract.

   • Press the mixture firmly into the bottom of a 9×9-inch baking pan.

   • Bake for about 10 minutes, or until lightly golden.

   • Remove from the oven and let it cool while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling:

   • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

   • Add the dulce de leche and granulated sugar, and continue to beat until well combined.

   • Add the eggs one at a time, mixing well after each addition.

   • Stir in the vanilla extract and flour until just combined.

3. Assemble the Cheesecake Bars:

   • Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

   • Place spoonfuls of the remaining dulce de leche over the top of the cheesecake filling.

   • Use a knife or skewer to gently swirl the dulce de leche into the filling, creating a marbled effect.

   • Bake for 25–30 minutes, or until the edges are set and the center is slightly jiggly.

   • Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for about 1 hour.

   • Remove from the oven and let it cool to room temperature.

   • Cover and refrigerate for at least 4 hours, or overnight.

4. Serve:

   • Once chilled and set, cut into bars.

   • Drizzle with additional dulce de leche and top with whipped cream and chocolate shavings, if desired.

Nutritional Information (Per Serving)

• Calories: Approximately 358 kcal

• Carbohydrates: 26 g

• Protein: 5 g

• Fat: 27 g

  • Saturated Fat: 15 g

• Cholesterol: 107 mg

• Sodium: 308 mg

• Fiber: 1 g

• Sugar: 19 g