Dulce de Leche Cheesecake Bars
These dulce de leche cheesecake bars have the rich, caramel flavor of dulce de leche in the cheesecake batter AND in the topping. Delicious!
Cheesecake? Dulce de leche? Yes. To both.
Talk about a killer combination.
These fabulous cheesecake bars are ultra simple and don’t require any fancy cheesecake methods (water bath, I’m looking at you).
So if creamy cheesecake + caramelly dulce de leche make you happy, I really think you’re going to love these bars.
Cheesecake bars are where it’s at
I love cheesecake. No-bake. Baked. Give me all the cheesecake.
But I have a special place in my heart for cheesecake bars. They are so simple, so straightforward.
And they make a perfect dessert for an elegant occasion (I haven’t been part of an elegant occasion in about three lifetimes, just want to point that out) or a casual get together.
Like any good cheesecake bar, this dulce de leche variation starts with a really fabulous (and easy) graham cracker crust.
The only variance is the little pop of ground cinnamon in the ingredients. It adds great things to the dulce de leche and cheesecake.
Sidenote: I definitely think someone should seriously consider swapping chocolate crackers or cookies for the graham crackers for an extra decadent/chocolatey variation.
Cheesecake Batter
Other than adding a significant dollop of dulce de leche to the cheesecake batter, this part is pretty straightforward.
Like any good cheesecake filling, once you add the eggs, you want to mix just until combined. Over mixing at this point will increase the possibility that the cheesecake bars will crack while baking.
They’ll be covered up with dulce de leche, so it’s not a super big deal, but it’s still a pretty good tip to keep in the forefront of your cheesecake making brain.
Don’t Over Mix Once You Add The Eggs. Or DOMOYATE for short.
Spread the cheesecake filling onto the cooled crust and bake until the edges are slightly puffed and pulling away from the pan.
The center of the bars may be slightly soft – that’s ok. They’ll set up as they cool.
And it’s ok if you get little moon shaped craters on top. No one will notice once the dulce de leche is liberally applied.
Let’s talk about dulce de leche
Since dulce de leche is a significant flavor in these cheesecake bars, we need to get a bit serious about where to buy it or how to make it.
Here’s a pretty easy pressure cooker dulce de leche recipe. It’s pretty darn good.
For storebought brands, I highly recommend this brand (comes in a jar; I buy it on amazon but it may be available at your local store). It is the tastiest storebought brand I’ve had. As in, it’s not safe if there is a spoon and a dark pantry close to me.
La Lachera is another really popular, easily available storebought brand – I haven’t used it in these bars, but I’m sure it will work fine.
Once the cheesecake has cooled, spread lightly warmed dulce de leche on top and refrigerate until set (the dulce de leche topping will be a little soft even after chilling).
You can serve these dulce de leche cheesecake bars plated…or they can be served picked up and eaten out of hand.
Although you might possibly consider offering a napkin; they are just every so slightly messy thanks to the delectable dulce de leche topping.
For dulce de leche lovers, these cheesecake bars are a no-brainer.
They are indulgent and fun. And they are a great reminder that I need more dulce de leche in my life.
As in, I would like to make it a daily thing. Has anyone declared dulce de leche a super food yet? The minute they do, it’s going on my morning oatmeal. 🙂
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Dulce de Leche Cheesecake Bars
Ingredients
Crust:
- 2 cups (200 g) graham cracker crumbs (about 16-17 rectangles)
- 2 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- 10 tablespoons (141 g) salted butter, melted
Cheesecake Batter:
- 3 8-ounce packages (681 g) cream cheese, softened to room temperature
- 1 cup (212 g) granulated sugar
- ⅓ cup (75 g) sour cream
- ½ cup dulce de leche (see note)
- 2 teaspoons vanilla extract
- 3 large eggs
Glaze:
- ⅔ cup dulce de leche
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350 degrees F. Line a metal 9X13-inch pan with aluminum foil or parchment paper (for easy lifting of the bars after they cool and easier cutting). Lightly grease with nonstick cooking spray.
- For the graham cracker crust, combine the graham crackers, granulated sugar, and cinnamon. Add the butter and stir until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the prepared pan. Bake for 10 minutes until lightly golden around the edges. Cool while mixing the cheesecake batter.
- With an electric mixer (stand or handheld), mix the cream cheese, granulated sugar and sour cream together until light and creamy, 1-2 minutes. Add the dulce de leche and mix until well-combined. Add the vanilla and eggs and mix until just combined (don’t overmix or the cheesecake may crack while baking).
- Spread the cheesecake batter evenly over the crust and bake for 30-35 minutes until the edges are puffed and center is soft-set (not firm but no longer jiggly). Cool completely.
- In a microwave-safe bowl, add the dulce de leche and heavy cream. Heat for 20-second intervals, stirring in between, until pourable. Add additional cream if the mixture is too thick. (The exact amount of cream will depend on the brand of dulce de leche.) Spread the glaze over the cooled cheesecake. Refrigerate until chilled.
Notes
Recommended Products
Recipe Source: adapted slightly from this recipe at Epicurious
I made this for my mom’s birthday and everyone loved it and keeps on begging me to make more.
Made this for a neighbor get- together. Everyone loved it and wanted the recipe
I decided to make this recipe for my husband’s birthday because he loves caramel. I was going to make my usual recipe for Dolce De Leche cheesecake when I ran across this gem. You had me convinced when you said there was no water bath and that it only took 30 minutes to cook. The other things that made this recipe amazing for me and my family is the homemade Dolce De Leche made in my Instant Pot for the glaze, substituting chocolate graham crackers in the crust for regular graham crackers, and following the advice of one of the other comments to top it off with cinnamon whip cream. Finally, the filling for this cheesecake is just the right sweetness. I am absolutely putting this recipe on repeat times a billion. Thank you for making my husband’s big day a special one with this recipe.
I thank you so much for sharing this recipe. I made slight changes. It tastes exactly like my favorite from the Cheesecake Factory. Highly recommend this recipe
Thanks, Leslie!
Fantastic recipe…so good and so easy! I made the Dulche de Leche in the Instant Pot and that too couldn’t be easier! So unbelievably tasty! Thank You for a well written and easy to follow recipe.
Thanks, Barbara!
EVERY.SINGLE.BITE.DEVOURED. You some how do it over and over and over again Mel. Thank you!!
Wow, thanks, Jenny! So happy to hear this!
Amazing! Creamy and rich…..I thought this might have been too much on the sweet side, but it has an amazing balance with the cream cheese. Rave reviews from all and my friends divided the remaining bars up to take home.
I was so happy to read this – thanks for taking the time to let me know, Summer!
Can you use glass 9×13 pans? I’m excited to make this. I need to double so could I use the half sheet jelly roll aluminum pan? How would cooking time need to be adjusted?
Yes, you could use a glass pan – I’d suggest reducing the baking temperature by 15-25 degrees if using a glass pan. I’m not sure a half sheet pan would have high enough sides for these bars.
This was so delicious! The texture was perfect.
I’m so happy you enjoyed them, Haley – thank you!
These are amazing!!!
Thank you, Erin!
Made these delicious treats with what I had on hand…Neuchfatel (spelling?), half and half for the topping and a can of Carnation dulce de Leche. I was worried my ingredients might make them subpar. I was wrong. They were delicious. I took one bite last night and thought a little whipping cream would help balance out the richness factor, and then I remembered your cinnamon whipped cream from your gingerbread cake and perfection happened. I had to go to the store this morning for the cream, but it was more than worth it!
Oh wow…cinnamon whipped cream!! What a brilliant idea!
Would these work in a muffin tin? How long would I bake them?
It’s definitely worth a try! I think they’d probably bake for 10-12 minutes or so?
They totally worked! About 15 mins or so. I used foil liners, sprayed them, mashed the crust down with a 1/4 measuring cup. Baked them while I made the cheesecake innards, doled them out with an ice cream scoop and baked! Topped each with the glaze and they are a hit!
Amazing! I can’t wait to make them smaller like this!
Made these yesterday for dessert, they are delicious! I used the La Lechera brand and it turned out great, just needed one can. ( I wasn’t sure, bought 2 just in case). Thanks for another wonderful recipe.
Thanks, Susan – super helpful to know the La Lachera brand worked out well!
I made your pressure cooker dulce de leche and then made this recipe. A solid 5 stars from everyone in our family! We each had a small piece before it went into the fridge to chill. I bet it will be even better tomorrow. Thanks for the tips on mixing the cheesecake batter. Great recipe!
Thanks for the review, Tanya! So happy that the homemade dulce de leche worked so well and that your family loved these bars!
These look amazing! I will have to try these on one of those long summer days, which is about all of them! On another note, I think I speak for all of your followers, we need another Friday Thoughts post! Tell us how you are surviving long summer days!
Haha, I’m not sure you want a Friday Thoughts post right now – it would be SCARY! 🙂
This cheesecake looks amazing. Let’s be honest, though, so does everything else you post (not just in looks, but in taste also). However, what gets me nearly every time is your humor! I love it! 😀
🙂 You are the sweetest – thanks for “getting” my weird sense of humor.
This sounds so good & easy, can’t wait to make it! Why do you specify a metal 9×13 pan? What is wrong with using a glass pan? I only have glass pans, so do I have to adjust the oven temperature for it? Thanks.
Hi Ellen, I test most of my baking recipes with metal pans because they bake more evenly than glass pans. Usually, if you’re using a glass pan, it helps to decrease the oven temp by 25 degrees.
It’s funny because where I live (Uruguay), dulce de leche IS a daily thing. We eat it in breakfast, snacks, desserts.. On top of crackers, to fill cakes and cupcakes, alfajores, and many other things.
Can’t understand why it is not produced in the USA, with so many fans of this amazing sweet..
Jealous! The US needs to get with the program
DOMOYATE is the new namaste. I will greet everyone this way!
Hahaha…this made me laugh.
This looks delicious! If I wanted more of a contrast in flavor between the cheesecake and the dulce de leche topping could I just omit the dulce de leche from the cheesecake mixture? Or would I have to make any other adjustments?
Yes, you could leave the dulce de leche out of the batter (although the dulce flavor isn’t overpowering in the cheesecake).
Yes please! I want every bit of this.
🙂
Dear Mel, I come from Argentina and can attest, that San Ignacio is a superb dulce de Leche. I use it a lot in cakes or desserts where you need to spread it (like in the Rogel cake, several thin, crispy layers covered with dulce de leche) because it is more fluid than other brands. I think abroad you can also find Chimbote, it is very thick but amazing (you dont find it so often in Argentina since it is mostly sold abroad). The local brands you find in the supermarket in Argentina (Sancor, La Serenisima, Ilolay) are also very good in case you find them where you live. Also, in Argentina there is the standard dulce the leche and dulce de leche “repostero” (bakery style) that has a thicker texture and is used for alfajores or other baked goods where the dulce the leche shall not spread. Well, I think I got carried away in the dulce the leche topic :).
If you ever have your own recipe of homemade dulce the leche please post it. I have tried many recipes over the years but I guess I do something wrong. I used to boil the condensed milk can but dont feel confident doing that any longer.
Love your website, a huge fan! I got to know your website some time ago thanks to your fondue recipe and since then I have made soooo many of your recipes (your bread recipes are the best). Thanks!
This is so helpful, Carolina! There is no such thing as getting carried away when talking about dulce de leche. Haha. This was so interesting to read and now it makes me want to track down more varieties of dulce de leche. I’ve had alfajores once, and they were AMAZING!
Do you tend to use the store bought Dulce de Leche or your pressure cooker recipe for it? Which do you prefer?
Either of them work well (and the flavor is good for both – although the store bought brand, San Ignatio, tends to be slightly less thick). It really boils down to what I have on hand.