Dulce de Leche Cheesecake Bars (Print version)

Creamy dulce de leche cheesecake bars with a cinnamon graham crust and a soft caramel topping made for slicing and sharing.

# Ingredients:

For the crust

01 - 2 cups (200 g) finely crushed graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 1/4 teaspoon ground cinnamon
04 - 10 tablespoons (140 g) unsalted butter, melted
05 - Nonstick baking spray or extra butter for the pan

For the cheesecake filling

06 - 3 packages (8 oz each, 680 g total) full-fat cream cheese, softened
07 - 1 cup (200 g) granulated sugar
08 - 1/3 cup (80 g) sour cream, room temperature
09 - 1/2 cup (150 g) dulce de leche
10 - 2 teaspoons vanilla extract
11 - 3 large eggs, room temperature

For the topping

12 - 3/4 cup (225 g) dulce de leche
13 - 1-2 tablespoons heavy cream, as needed
14 - 1/2 teaspoon flaky sea salt, or to taste

# Instructions:

01 - Heat the oven to 350°F. Line a 9x13-inch metal baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment and exposed pan sides.
02 - Stir graham cracker crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press firmly into the pan in an even layer. Bake for 10 minutes, then cool while you make the filling.
03 - Beat the cream cheese, sugar, and sour cream on medium speed until smooth, about 1-2 minutes. Beat in the dulce de leche and vanilla. Add the eggs one at a time and mix on low just until combined.
04 - Spread the filling over the cooled crust. Bake for 32-36 minutes, until the edges are puffed and set and the center still has a slight wobble. Cool completely at room temperature.
05 - Warm the dulce de leche with 1 tablespoon heavy cream in 15-second microwave bursts, stirring until smooth and spreadable. Add a little more cream only if needed. Spread over the cooled cheesecake.
06 - Refrigerate the pan for at least 3 hours, or overnight for cleaner cuts. Lift out with the parchment, slice into 24 bars, and sprinkle lightly with flaky salt before serving.

# Good to know:

01 - Chill at least 3 hours before slicing.
02 - Best made one day ahead.
03 - Store covered in the refrigerator for up to 4 days.

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