Dulce de Leche Bars (Print Version)
# Ingredients:
→ Crust
01 -
2 1/4 cups finely ground graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
1/2 teaspoon ground cinnamon
04 -
10 tablespoons unsalted butter, melted
05 -
Nonstick baking spray
→ Filling
06 -
24 ounces cream cheese, at room temperature
07 -
1 cup granulated sugar
08 -
3 large eggs, at room temperature
09 -
1/2 cup dulce de leche, at room temperature
10 -
2 teaspoons vanilla extract
→ Topping and Finishing
11 -
2/3 cup dulce de leche
12 -
3 tablespoons heavy whipping cream, plus extra as needed
13 -
Fleur de sel, for sprinkling
# Instructions:
01 -
Preheat oven to 350°F. Coat a 13 x 9 x 2 inch baking pan with nonstick spray. Line with foil if desired, and spray foil thoroughly for easy bar removal.
02 -
Stir together graham crackers, sugar, and cinnamon in a medium bowl. Add melted butter and mix until crumbs are evenly moistened. Press mixture firmly and evenly across bottom of prepared pan. Bake until edges are just turning golden, about 10 minutes. Cool pan thoroughly on a wire rack.
03 -
In a food processor or large bowl with a mixer, blend cream cheese and sugar until completely smooth, scraping sides of the bowl as needed. Add dulce de leche and blend until homogenous. Add eggs one at a time, mixing gently after each, then mix in vanilla just until combined.
04 -
Dollop cream cheese batter over cooled crust and spread to an even layer, ensuring it reaches the sides. Bake at 350°F until the edges are puffed and lightly cracked and the center is just set, about 38 minutes. The center should jiggle slightly. Remove from oven and cool completely on a rack.
05 -
Place dulce de leche and 3 tablespoons heavy cream in a microwave-safe bowl. Heat in 10-second intervals, stirring after each, until smooth and pourable. If needed, add extra cream by the teaspoon until topping flows but does not drip.
06 -
Pour the warm topping over the cooled cheesecake layer and spread evenly to all edges with an offset spatula. Refrigerate at least 1 hour until fully chilled and topping is set.
07 -
Using a sharp knife, slice chilled cheesecake into 24 bars. Wipe knife clean between cuts for cleaner edges. Sprinkle each bar lightly with fleur de sel just before serving.
# Notes:
01 -
For the cleanest cuts, chill bars thoroughly and use a sharp, warm knife. Small lumps in the topping do not affect the finished bar’s texture.