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The dreamy combination of silky cheesecake and rich dulce de leche creates these irresistible bars that deliver pure indulgence in every bite. Unlike traditional cheesecake, these bars offer the perfect balance of flavors and textures without the fuss of water baths or temperamental baking techniques. I've brought these to countless gatherings where they disappear within minutes, leaving everyone asking for the recipe.
When I took these to my daughter's end-of-year teacher appreciation lunch, her math teacher hunted me down for the recipe. Three other parents have since called to tell me they've made them for family gatherings.
Essential Ingredients
- Graham crackers: Choose ones with a noticeable honey flavor for the best complement to the caramel notes. I find the classic Honey Maid brand offers consistent quality.
- Cream cheese: Philadelphia brand creates the creamiest texture. Allow it to soften properly at room temperature for at least an hour to avoid lumps.
- Dulce de leche: The star ingredient that transforms these from ordinary cheesecake bars into something memorable. Nestle La Lechera prepared dulce de leche works wonderfully, but homemade gives an even deeper flavor.
- Ground cinnamon: Just a touch enhances the caramel notes without overwhelming. I use Ceylon cinnamon for its subtle, complex flavor.
- Pure vanilla extract: The real thing makes a noticeable difference in the final flavor profile.
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Detailed Instructions
- Perfect Crust Creation
- Pulse graham crackers in food processor until finely ground. Add melted butter gradually until mixture resembles wet sand. Press firmly into lined 9x13 pan using flat-bottomed measuring cup. Create an even layer with slightly raised edges. Bake until fragrant and just beginning to darken, about 10 minutes.
- Silky Filling Preparation
- Beat cream cheese alone until completely smooth. Scrape down bowl thoroughly before each new addition. Mix in sugar until light and fluffy. Add dulce de leche in spoonfuls, incorporating fully. Add eggs one at a time on low speed, mixing just until blended. Stop and scrape bowl frequently.
- Baking Without Stress
- Pour filling over warm crust. Tap pan gently to release air bubbles. Bake until edges are set but center still has slight wobble. Check early - overbaking is the enemy of creamy texture. Cool completely at room temperature.
- Topping Application
- Warm additional dulce de leche until just pourable. Pour over cooled cheesecake. Spread in even layer with offset spatula. Refrigerate until completely set, at least 4 hours.
My first attempt at these bars taught me the importance of patience. Rushing the cooling process resulted in a messy topping that never quite set properly.
Perfect Make-Ahead Dessert
These bars maintain their quality for up to three days in the refrigerator, making them ideal for busy entertaining schedules.
Cutting for Presentation
For the cleanest cuts, dip a sharp knife in hot water, wipe dry, and slice with a single downward motion. Clean and reheat the knife between each cut.
These bars have become my signature dessert - the one friends and family request by name. The combination of buttery crust, creamy cheesecake, and luscious dulce de leche creates a perfect harmony of flavors and textures that feels special enough for celebrations yet simple enough for everyday indulgence.
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Frequently Asked Questions
- → What is dulce de leche?
- Dulce de leche is a thick, caramel-like sauce made by slowly heating sweetened condensed milk until it caramelizes.
- → Can I make these bars ahead of time?
- Yes, these bars can be made 1-2 days ahead and stored covered in the refrigerator.
- → How do I know when the cheesecake bars are done baking?
- The edges should be slightly puffed and the center should be soft-set – not firm but no longer jiggly.
- → Can I freeze these cheesecake bars?
- Yes, you can freeze them for up to 3 months. Thaw overnight in the refrigerator before serving.
- → Where can I find dulce de leche?
- You can find canned dulce de leche in the baking aisle or international foods section of most grocery stores.