Oh, have I got a treat for you! If you’re looking for a dessert that’s an absolute showstopper but is surprisingly easy to whip up, then get ready for my Dulce de Leche Cheesecake Bars! I can’t tell you how many times I’ve baked these bars to rave reviews from my friends and family. Just the thought of that creamy cheesecake topped with luscious dulce de leche makes my heart flutter.
I remember the first time I experimented with this recipe—it was during a summer get-together, and I thought, “Why not combine my love for cheesecake with dulce de leche?” Little did I know that I was about to create a dessert that would become a staple at every gathering. The sweetness of the dulce de leche pairs perfectly with the rich cream cheese filling, creating a flavor explosion that will have everyone begging for seconds. Let me show you how to create this magical dessert!
What’s in Dulce de Leche Cheesecake Bars?
Graham Cracker Crumbs: The base of our delicious bars! These little wonders give a crunchy texture and a sweet, buttery flavor that pairs wonderfully with the creamy filling.
Unsalted Butter: Melted butter helps bind the crumbs together and adds richness. I always prefer unsalted so I can control the sweetness better!
Granulated Sugar: We’ll add sugar to the crust for extra sweetness, and to the cheesecake filling, because let’s be real, a cheesecake needs to be sweet!
Cream Cheese: The star of this show! I opt for Philadelphia cream cheese because it’s super creamy and smooth, making the filling dreamy.
Eggs: These help to set the filling, giving it that perfect cheesecake texture.
Vanilla Extract: A splash of vanilla is like a hug for the taste buds. It enhances the overall flavor of the cheesecake in the most delightful way.
Sour Cream: Adding sour cream makes this cheesecake extra creamy with a slight tang, balancing out the sweetness.
Dulce de Leche: You can either buy your favorite store-bought brand or make your own (which is super fun, by the way!). This topping is rich and caramel-like, adding an enchanting sweetness that you simply can’t resist.
Is Dulce de Leche Cheesecake Bars Good for You?
Let’s face it, these heavenly bars are a sweet indulgence, but they can certainly be enjoyed in moderation.
Cream Cheese: While it’s a delicious source of calcium, cream cheese can be high in fat and calories. You could opt for light cream cheese if you’re looking for a slightly lighter version.
Sugar: It sweetens our dessert but be mindful of how much you consume. Too much sugar isn’t great for your health—but then again, this is cheesecake, and a little indulgence now and then is perfectly okay!
Dulce de Leche: This sweet topping is simply delightful, but it’s also packed with sugar. You can use a reduced-sugar version or drizzle lightly to keep things balanced.
Ultimately, while these bars aren’t exactly health food, they sure are an amazing treat! Perfect for parties or just treating yourself.
Ingredients
– For the crust:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1/4 cup granulated sugar
– For the cheesecake filling:
– 2 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup sour cream
– For the dulce de leche topping:
– 1 cup dulce de leche (store-bought or homemade)
This recipe will serve around 9 to 12 people, depending on how generous you are with your slices!
How to Make Dulce de Leche Cheesecake Bars?
1. **Prepare the pan**: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. **Make the crust**: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is blended nicely. Press this mixture firmly into the bottom of your prepared pan, making sure it’s packed evenly.
3. **Bake the crust**: Pop that crust into the preheated oven for about 10 minutes, or until it turns lightly golden. When it’s done, take it out and let it cool for just a bit.
4. **Prepare the cheesecake filling**: In a large bowl, beat that softened cream cheese and sugar with an electric mixer until it’s all smooth and dreamy. Add the eggs one by one, mixing well after each addition. Then, toss in the vanilla extract and sour cream, mixing until fully combined.
5. **Bake the cheesecake**: Pour the cheesecake filling over your pre-baked crust and smooth the top with a spatula. Bake in the oven for 30-35 minutes, until the edges are set and the center has a slight jiggle. Just don’t overbake; it should be silky!
6. **Cool and add topping**: When baked, remove the cheesecake from the oven and let it cool to room temperature. Then, spread the dulce de leche evenly over the cheesecake layer.
7. **Chill**: Cover it up and refrigerate for at least 4 hours (or overnight if you can wait!). This step is crucial for achieving the right texture.
8. **Serve**: When you’re ready to enjoy, simply lift the cheesecake bars out of the pan using the parchment overhang. Cut them into squares, and serve chilled.
Delightful Enhancements
These cheesecake bars are heavenly on their own, but if you want to add a little flair, here are my suggestions:
– **Garnish with whipped cream**: A dollop of freshly whipped cream on top makes every bite even better!
– **Add a sprinkle of sea salt**: It might sound odd, but a tiny pinch of flaky sea salt on top really enhances the sweetness of the dulce de leche.
– **Experiment with toppings**: Feel free to drizzle chocolate sauce over the top or add some toasted nuts for extra crunch.
Oh, and one last tip: if you find yourself with leftovers (which is a rarity), store them in an airtight container in the fridge for up to 3-4 days. Not that they’ll last that long, of course!
I can’t wait for you to try these Dulce de Leche Cheesecake Bars. Once you do, I’d love to hear how they turned out! Happy baking, my friend!
