Save Pin
These gooey dulce de leche cheesecake squares turn traditional cheesecake into easy-to-grab treats that'll wow any crowd. The sweet caramel-like filling rests on a crisp graham base, topped with a smooth dulce de leche drizzle that'll make your taste buds dance with joy.
I whipped these squares up for the first time when my sis had a birthday and wanted something with caramel tones. Watching everyone's faces light up after their first taste turned these into a must-have that my family begs me to bring to every get-together now.
Ingredients
- Graham cracker crumbs: They form a tasty, buttery base with that familiar cheesecake bottom taste. Grab ready-made crumbs or smash whole crackers in your blender for the freshest option.
- Sugar: It cuts the sharpness of the cream cheese and builds on the caramel hints throughout the dessert.
- Cinnamon: Brings a gentle warmth to the base that works magic with the dulce de leche. Just a tiny bit totally changes the overall flavor.
- Butter: Holds the crust together and adds a rich taste. Always go for melted butter to mix thoroughly with the dry stuff.
- Cream cheese: Gives that classic tangy cheesecake flavor. I find Philadelphia brand works best with just the right fat level for proper setting.
- Sour cream: Makes everything moist and silky smooth when you take a bite. Go full-fat for the best texture.
- Dulce de leche: Adds that deep caramel flavor to both filling and topping. San Ignatio brand flows perfectly for baking but any good brand will do the trick.
- Vanilla extract: Boosts all other flavors without stealing the show. Real extract beats imitation stuff by a mile.
- Heavy cream: Gets the topping just thin enough to pour while keeping it rich and dreamy.
Step-by-Step Instructions
- Prepare the baking pan:
- Cover a 9x13 metal pan with foil or parchment, leaving extra hanging off the sides as handles for later. Spray a bit of cooking oil on the liner so nothing sticks. Heat your oven to 350°F so it's good and hot before you start baking.
- Make the graham cracker crust:
- Mix graham crumbs with sugar and cinnamon in a bowl until they're all blended. Pour melted butter in and stir until every bit gets wet. When squeezed, it should stick together. Dump it into your pan and press down hard using a measuring cup bottom for a nice flat layer. Bake for just 10 minutes until the edges start looking golden. Pull it out and let it cool while making the filling.
- Create the cheesecake batter:
- Beat room-warm cream cheese with sugar and sour cream until it's fluffy with no lumps. This usually takes about 2 minutes of mixing. Having everything at room temp is key for smoothness. Mix in the dulce de leche until it's fully blended. Last, add vanilla and eggs, mixing just enough to combine. Don't overmix after eggs go in or you'll get too much air and cracks later.
- Bake to perfection:
- Pour your smooth batter over the cool crust and spread it evenly. Bake for 30 to 35 minutes, looking for the right signs it's done. The edges will rise slightly and look set but the middle should still wobble a bit when you gently shake the pan. Don't overbake or you'll end up with dry, cracked cheesecake. Let it cool completely before adding the topping.
- Create the luscious glaze:
- Mix dulce de leche and heavy cream in a bowl you can microwave. Heat it in quick 20-second bursts, stirring between each until it's smooth and pourable. It should coat a spoon but still flow easily. Pour it over your cooled cheesecake and spread it out evenly. Chill for at least 2 hours until it's fully cold and set.
Save Pin
The best moment when making this is watching the dulce de leche swirl into the cream cheese mixture. Those beautiful caramel streaks slowly blend in as you mix, creating a batter that smells incredible. My hubby always seems to wander into the kitchen right at this moment, hoping to grab the beaters for a taste.
Creating Your Own Dulce de Leche
Store-bought dulce de leche works great here, but you can also make your own from a can of sweetened condensed milk. Just pour it into a glass baking dish, wrap tightly with foil, and set in a water bath. Bake at 425°F for about 1.5 hours until it turns a gorgeous brown color. This homemade version has an extra-strong flavor that makes these squares taste even better.
Storage and Freezing Guidelines
These treats stay fresh in the fridge for up to 5 days when kept in a sealed container. If you want to save them longer, wrap each square in plastic and pop them in a freezer bag for up to 3 months. Just thaw overnight in the fridge before eating. They stay amazingly creamy even after freezing, so they're great to make way ahead for special events.
Save Pin
Serving Suggestions
For a fancy touch, sprinkle some flaky sea salt on top right before serving to create a salted caramel effect. These squares go perfectly with fresh berries, especially raspberries, whose tartness balances the sweetness. Coffee lovers will enjoy them with a shot of espresso that brings out the caramel notes. Add a small scoop of vanilla ice cream on the side and you've got a dessert that looks like it came from a fancy restaurant.
Common Questions
- → What does dulce de leche taste like?
Dulce de leche offers a sweet caramel flavor that's creamier and deeper than regular caramel, making it a standout ingredient in these cheesecake squares.
- → Can I use a homemade dulce de leche?
You can definitely use your own homemade version as long as it's smooth enough to spread like the store-bought kind.
- → Can I make this dessert ahead of time?
You bet! Just whip these up a day before your event and keep them in the fridge until you're ready to serve them.
- → How should I store leftover bars?
Pop any extras in a sealed container and keep them in your fridge for up to 5 days. You can also freeze them if you want them to last longer.
- → What can I use instead of graham crackers for the crust?
Try using crushed digestives, shortbread cookies, or even vanilla wafers if you don't have graham crackers on hand.