Dulce De Leche Cheesecake Bars: A Bon Appétit Delight

I still remember the first time I tasted dulce de leche – a small Argentinian bakery in my neighborhood had just opened, and the aroma of caramel was intoxicating. One bite of their dulce de leche alfajores, and I was hooked. The rich, creamy, almost intoxicatingly sweet flavor transported me, and ever since, I’ve been finding ways to incorporate it into my baking. These Dulce de Leche Cheesecake Bars capture that same magic, combining the tangy creaminess of cheesecake with the decadent caramel notes of dulce de leche. This recipe, adapted from Bon Appétit, is surprisingly simple to make and utterly irresistible.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 48 minutes
• Total Time: 2 hours 13 minutes (including chilling)
• Servings: 24 bars
• Yield: 24 bars
• Dietary Type: Not Gluten-Free

Ingredients

For the Crust:

• Nonstick vegetable cooking spray
• 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted

For the Filling:

• 3 (8 ounce) packages Philadelphia-brand cream cheese, room temperature
• 1 cup sugar
• 3 large eggs
• 1/2 cup dulce de leche (storebought is fine)
• 2 teaspoons vanilla extract

For the Glaze:

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

Equipment Needed

• 13 x 9 x 2-inch metal baking pan
• Medium bowl
• Food processor or electric mixer
• Microwave-safe bowl
• Whisk
• Rubber spatula
• Wire rack

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Thoroughly coat a 13 x 9 x 2-inch metal baking pan with nonstick vegetable cooking spray. This will ensure the bars release cleanly after baking.

2. Combine Dry Ingredients: In a medium bowl, combine the finely ground graham cracker crumbs, sugar, and ground cinnamon. Make sure the graham cracker crumbs are finely ground for a smooth crust. You can use a food processor for this, or place the graham crackers in a zip-top bag and crush them with a rolling pin.

3. Incorporate Melted Butter: Add the melted butter to the dry ingredients and stir until the crumbs are evenly coated. The mixture should resemble wet sand.

4. Press into Pan: Transfer the crumb mixture to the prepared baking pan. Using the bottom of a measuring cup or your fingers, press the mixture evenly onto the bottom of the pan to create a compact crust.

5. Bake the Crust: Bake the crust in the preheated oven for about 10 minutes, or until it is light golden. Keep a close eye on it to prevent burning.

6. Cool Completely: Remove the baked crust from the oven and place it on a wire rack to cool completely. This step is important to prevent the filling from melting the crust.

7. Prepare the Filling: In a food processor (or using an electric mixer), blend the cream cheese and sugar until smooth and creamy. This should take about 1 minute, but stop occasionally to scrape down the sides of the bowl to ensure everything is evenly incorporated. The cream cheese needs to be at room temperature to achieve a lump-free mixture.

8. Add Eggs: Add the eggs one at a time, processing (or mixing) for just 3 to 5 seconds to blend between additions. Be careful not to overmix at this stage, as it can incorporate too much air into the filling, leading to cracks in the finished cheesecake.

9. Incorporate Dulce de Leche and Vanilla: Add the dulce de leche and vanilla extract. Process (or mix) until just blended, about 10 seconds. Again, avoid overmixing.

10. Pour Filling Over Crust: Spread the cheesecake batter evenly over the cooled crust. Use a rubber spatula to ensure an even layer.

11. Bake the Cheesecake: Bake in the preheated oven for about 38 minutes, or until the cheesecake is just set in the center and the edges are puffed and slightly cracked. The center might still jiggle slightly – it will continue to set as it cools. If the top starts to brown too quickly, you can loosely tent the pan with foil.

12. Cool Completely (Again!): Transfer the baked cheesecake to a wire rack to cool completely. This is crucial to prevent the cheesecake from sinking in the middle.

13. Make the Glaze: In a microwave-safe bowl, heat the dulce de leche and 3 tablespoons of heavy cream in 10-second intervals, stirring in between, until the dulce de leche is melted and smooth.

14. Adjust Consistency: Stir to blend, adding more cream by teaspoonfuls if the glaze is too thick to pour. The amount of cream needed will depend on the brand of dulce de leche. Aim for a pourable, but not runny, consistency.

15. Glaze the Cheesecake: Pour the glaze evenly over the cooled cheesecake. Spread it evenly using a spatula.

16. Chill Thoroughly: Refrigerate the cheesecake until thoroughly chilled, about 1 hour. The glaze will not be firm, but the cheesecake will be easier to cut.

17. Cut and Serve: Cut the chilled cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars.

18. Optional Fleur de Sel: Sprinkle the bars with fleur de sel for a salty-sweet contrast, if desired.

Expert Tips & Tricks

• Room Temperature Cream Cheese: Using cream cheese at room temperature is crucial for a smooth, lump-free filling. If you forget to take it out ahead of time, you can microwave it in 15-second intervals, but be careful not to melt it.
• Don’t Overmix: Overmixing the filling after adding the eggs can incorporate too much air, leading to cracks in the cheesecake. Mix just until combined.
• Cooling is Key: Allow the cheesecake to cool completely at each stage – after baking the crust, after baking the filling, and after glazing. This prevents the crust from becoming soggy and helps the cheesecake set properly.
• Adjusting the Glaze: The consistency of dulce de leche can vary between brands. Adjust the amount of cream in the glaze to achieve a smooth, pourable consistency.
• Water Bath (Optional): For an even smoother cheesecake with less cracking, consider baking it in a water bath. Wrap the bottom of the baking pan tightly in foil and place it in a larger pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the baking pan. Bake as directed.

Serving & Storage Suggestions

These Dulce de Leche Cheesecake Bars are best served chilled. They make a delightful dessert for parties, potlucks, or a special treat for yourself. You can serve them as is or garnish them with fresh berries, chocolate shavings, or a dusting of cocoa powder.

Storage: These bars can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw them in the refrigerator before serving.

Nutritional Information

(Estimated per bar)

Nutrient	Amount per Serving	% Daily Value
Calories	228 kcal	11%
Total Fat	17g	26%
Saturated Fat	10g	50%
Cholesterol	73mg	24%
Sodium	142mg	6%
Total Carbohydrate	16g	6%
Dietary Fiber	0g	0%
Sugars	12g	24%
Protein	4g	8%

Variations & Substitutions

• Gluten-Free Crust: Substitute gluten-free graham crackers for regular graham crackers. You can also use almond flour or a combination of almond flour and oats for a naturally gluten-free crust.
• Different Extracts: Experiment with different extracts in the filling, such as almond extract or lemon extract, for a unique flavor twist.
• Chocolate Swirl: Swirl melted chocolate into the cheesecake batter before baking for a chocolate-dulce de leche combination.
• Spiced Crust: Add a pinch of nutmeg or cardamom to the crust for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: While a 13×9 inch pan is recommended for the stated thickness, you can use a square 9×9 inch pan for thicker bars; however, you may need to increase the baking time slightly. Keep an eye on it.

Q: Can I use a different type of cookie for the crust?
A: Yes, you can use other cookies like shortbread or digestive biscuits. Adjust the amount of sugar in the crust accordingly, as some cookies are sweeter than graham crackers.

Q: My cheesecake cracked. What did I do wrong?
A: Cracking can be caused by overbaking, overmixing the filling, or rapid temperature changes. Try baking it in a water bath to prevent cracking.

Q: Can I make these ahead of time?
A: Absolutely! In fact, they are even better after chilling for a day or two. Just make sure to store them properly in the refrigerator.

Q: Where can I find dulce de leche?
A: Most grocery stores carry dulce de leche in the international aisle or near the Mexican food products. You can also find it online.

Final Thoughts

These Dulce de Leche Cheesecake Bars are a delightful treat that combines the best of both worlds: the tangy creaminess of cheesecake and the rich caramel notes of dulce de leche. The recipe is straightforward and relatively easy to execute, making it a perfect dessert for any occasion. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and share your feedback. Pair these bars with a strong cup of coffee or a glass of dessert wine for the ultimate indulgence.