Description
These Dulce de Leche Cheesecake Bars are a dream come true! Rich, creamy, and loaded with buttery caramel and sea salt, they’re the perfect balance of sweet and salty.
Ingredients
Crust:
1½ cups cinnamon graham cracker crumbs, finely ground
1/4 cup brown sugar
1/4 cup melted butter
Cheesecake Filling:
2 (8-ounce) packages cream cheese, softened to room temperature
2/3 cup sugar
2 eggs
1 Tbsp vanilla extract
1/3 cup sour cream
1 (13 oz) can prepared dulce de leche
Sea salt for sprinkling
Instructions
Prepare the Crust: Preheat the oven to 325°F (163°C). Line an 8×8-inch pan with foil, allowing excess to hang over the edges. Lightly spray with cooking spray.
In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined. Press evenly into the prepared pan. Bake for 12 minutes, then set aside.
Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar for 2 minutes until fluffy. Add eggs one at a time, mixing after each. Stir in vanilla, sour cream, and 2 Tbsp of dulce de leche.
Bake the Cheesecake: Pour the filling over the crust and bake for 35-40 minutes, or until the center is just set and slightly jiggly. Tent with foil if browning too quickly.
Cool & Add Topping: Let the cheesecake cool completely. Spread the remaining dulce de leche evenly over the top and sprinkle with sea salt.
Chill & Serve: Refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
- To easily cut the bars, run a sharp knife under hot water before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a firmer texture, freeze the cheesecake bars for 30 minutes before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg