Dulce de Leche Cheesecake Bars

Dulce de Leche Cheesecake Bars 550

When I found this recipe I thought it was my own personal little miracle that had just floated into my hands.  Instead it came in the mail published in a nationwide publication, but that didn’t diminish the awesomeness of finding this recipe.

Seriously people we are talking dulce de leche, cheesecake and cinnamon scented graham cracker crust…..HOLLA!  When I took my first bite I totally busted out with a celebratory “running man” in the kitchen.  I was all up in this cheesecake bar’s business!

First add all the crust ingredients in a bowl…..or whatever vessel you have clean at the moment, and whisk until combined.

Dulce de Leche Cheesecake Bars

Drizzle melted butter over graham cracker mixture and stir until coated.

Dulce de Leche Cheesecake Bars

Coat 13 x 9 x 2-inch metal baking pan with nonstick spray, line with parchment paper or foil and butter.  Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

Dulce de Leche Cheesecake Bars

In the bowl of an electric mixer combine soften cream cheese and sugar, blend until smooth and creamy, scraping the sides down as needed, about 1 minute.

Dulce de Leche Cheesecake Bars

Add eggs to the cream cheese mixture one at a time.

Dulce de Leche Cheesecake Bars

Now the sweet nectar and star to this awesome dessert, dulce de leche.  You can find this in the Latin food section of your local grocery store or specialty Latin grocery.

Try not to open mouth wide and squirt directly into mouth……unless you really want to.

Dulce de Leche Cheesecake Bars

Add ducle de leche and vanilla to cream cheese mixture, mix about 10 seconds or until combined.  Pour mixture into over cooled crust and bake at 350 degrees for 38 minutes or until just set in center and edges are puffed and slightly cracked.  Transfer to a rack and cool completely.

Dulce de Leche Cheesecake Bars

Now some more dulce de leche. Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour.

Dulce de Leche Cheesecake Bars

Pour glaze over cooled cheesecake and spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm).  When ready gently lift cheese cake out of the pan using the foil/parchment paper lining and cut into squares.

Dulce de Leche Cheesecake Bars

These cheesecake bars are absolutely heavenly.  The cheesecake isn’t too heavy, the crust is crispy with a hint of cinnamon and the dulce de leche adds that gooey sticky quality that everyone loves out of a good dessert.

Dulce de Leche Cheesecake Bars 550

Sweet, sweet heaven on a plate in the shape of a square.  A personal little package of divine pleasure.

Print Recipe

Dulce de Leche Cheesecake Bars Bon Appétit | June 2010

CRUST:

  • Nonstick vegetable oil spray
  • 2 1/4 cups finely ground graham crackers (about 17 whole graham crackers)
  • 2 Tbs sugar
  • 1/4 tsp ground cinnamon
  • 1 1/4 sticks unsalted butter, melted

FILLING:

  • 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup purchased dulce de leche
  • 2 tsp vanilla extract

GLAZE:

  • 2/3 cup purchased dulce de leche
  • 3 tablespoons (or more) heavy whipping cream

CRUST

Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray, line pan with foil or parchment paper and butter. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

FILLING

Blend cream cheese and sugar in electric mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, mixing until combined. Add dulce de leche and vanilla; mix until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

GLAZE

Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm).

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars.

Comments

  1. Flor says

    Hi Meseidy!

    I just baked and took this dulce de leche cheesecake recipe out of my oven…my house smells deliciosa! My husband is dying to dig in…but it won’t be ready until tomorrow…when he’s at work. I hope there is some left when he gets home. I love your blog…que recetas tan ricas!

  2. Diana says

    Nestle La Lechera is not available in Canada and I can’t find anything even close to this product except caramel sauce. Would that work? This recipe looks awesome and I’m dying to try it.

    • Diana says

      oops, just read your earlier replies to similar enquiries. Ignore my post. I’ll just make a quick trip to Bellingham, Washington to pick up this product and other favourites I can’t find up here. The Nestle La Lechera website has a find a store search area that worked wonderfully.

  3. Jenn says

    I went to two stores in my small town (one being the local Mexican market) and couldn’t find the dulce de leche. What is my next best option? Smucker’s caramel???

    • says

      Dulce de leche is different from your standard caramel. Dulce de leche is caramilezed is milk based and made of sweet condensed milk, caramel is sugar based. If you can’t find it you can try and make it your self by pouring a can of sweet condensed milk in a pie dish, and the pie dish in a pan of water and baking it in the oven at 425 degrees for just over an hour.

      David Lebovitz has a good post on it. http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html

      Maybe melting some milk kraft caramels might work too.

      • Jenn says

        David describes something called Cajeta.. I may have seen that on the shelf at the Mexican store. Perhaps the clerk didn’t understand what I was looking for. I’ll go check it out again tomorrow and report back. (BTW the Cajeta looked like chocolate to me.. maybe it’s just the color that threw me off.)

  4. says

    This recipe sounds wonderful I will have to try it since I like rich sweets.
    I will not share this with anyone in my casa. I am selfish about cheesecake.
    Thanks
    Marie

  5. Marla says

    Oh my! I think I have found the ultimate dessert. Making this looks like a cinch and just a quick trip to the grocery and my dessert dreams will come true1 Thanks a bunch!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *