Dulce de Leche Cheesecake Bars with Fleur de Sel Recipe
This delectable Dulce de Leche Cheesecake features a buttery graham cracker crust topped with a creamy, smooth cheesecake filling infused with rich dulce de leche. Finished with a luscious, silky dulce de leche topping enhanced by a sprinkle of fleur de sel, these bars offer a perfect balance of sweet and salty flavors, ideal for any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 8 minutes plus chilling
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust:
- Nonstick spray
- 2 1/4 cups finely ground graham crackers (from about 17 crackers)
- 2 tablespoons sugar
- 1/4 to 1/2 teaspoon ground cinnamon
- 10 tablespoons melted butter (1 1/4 sticks)
Filling:
- 3 (8-ounce) packages cream cheese, room temperature
- 1 cup sugar
- 3 large eggs, room temperature
- 1/2 cup Dulce de Leche (store-bought or homemade), room temperature
- 2 teaspoons vanilla extract
Topping & Finishing:
- About 2/3 cup Dulce de Leche (remainder of can)
- 3 or more tablespoons heavy whipping cream
- Fleur de Sel for sprinkling
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Coat a 13 x 9 x 2-inch metal baking pan (or glass pan) with nonstick spray. If preferred, line the pan with foil and spray the foil for easier removal of the cheesecake later. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the crumbs are evenly coated. Press the crumb mixture firmly and evenly onto the bottom of the prepared pan. Bake for about 10 minutes until the crust is light golden. Remove from the oven and cool completely on a wire rack.
- Make the Filling: In a food processor or electric mixer, blend the cream cheese and sugar until smooth and creamy, about 1 minute. Stop occasionally to scrape down the sides to ensure even mixing. Add the dulce de leche and blend until fully incorporated. Add the eggs one at a time, pulsing or blending for 3 to 5 seconds after each addition to combine. Finally, add the vanilla extract and process until blended, roughly 10 seconds. Spread the batter evenly over the cooled crust using a spatula.
- Bake the Cheesecake: Bake in the preheated oven for about 38 minutes, or until the edges are puffed and slightly cracked, and the center is just set but still slightly firm to the touch. It is important not to overbake; the cheesecake should not be liquid in the center. Once baked, transfer the pan to a wire rack and cool completely.
- Prepare the Topping & Finish: In a microwave-safe bowl, combine about 2/3 cup dulce de leche and 3 tablespoons heavy cream. Microwave in 10-second intervals, gently stirring after each, until the mixture is melted and slightly pourable. Add additional cream by teaspoonfuls as needed to achieve a smooth, pourable consistency. Pour the dulce de leche topping evenly over the cooled cheesecake and spread gently. Refrigerate the cheesecake for at least 1 hour to chill; note that this topping will remain soft and not firm up.
- Serve: Once chilled, cut the cheesecake lengthwise into 4 strips and then crosswise into 6 strips to form 24 bars. Sprinkle each bar with fleur de sel just before serving to add a delicious hint of saltiness that complements the dulce de leche beautifully.
Notes
- Ensure cream cheese and eggs are at room temperature for a smoother, lump-free filling.
- Press crust firmly for a stable base that holds well when slicing.
- Adjust cinnamon to taste or omit if preferred; it adds a subtle warmth to the crust.
- The dulce de leche topping will be creamy and not firm; refrigerate to slightly chill for best texture.
- If you prefer easier removal, lining the pan with foil and spraying it helps lift the bars out without breaking.
- Fleur de sel adds a delightful contrast to the sweetness; don’t skip this finishing touch.
Keywords: dulce de leche cheesecake, cheesecake bars, graham cracker crust cheesecake, dulce de leche dessert, creamy cheesecake, fleur de sel dessert
