Dulce de Leche Bars (Print-Friendly Version)
# What You'll Need:
→ Crust
01 -
Nonstick baking spray
02 -
10 tablespoons (140 g) unsalted butter, melted
03 -
0.5 teaspoon ground cinnamon
04 -
2 tablespoons (25 g) granulated sugar
05 -
2.25 cups (about 225 g) finely ground graham crackers
→ Filling
06 -
2 teaspoons (10 ml) vanilla extract
07 -
120 ml dulce de leche, at room temperature
08 -
3 large eggs, at room temperature
09 -
200 g granulated sugar
10 -
680 g cream cheese, at room temperature
→ Topping and Finishing
11 -
Fleur de sel, for sprinkling
12 -
45 ml heavy whipping cream, plus extra as needed
13 -
160 ml dulce de leche
# Step-by-Step Directions:
01 -
Crank the oven up to 175°C. Hit your 33 x 23 x 5 cm pan with nonstick spray. Want an easier lift? Toss in some foil and spray that too.
02 -
Dump the graham cracker crumbs, cinnamon, and sugar in a bowl. Mix melted butter in till the crumbs are all wet and sandy. Press down hard on the bottom of your pan so it's even. Bake it for 10 minutes, take it out when it's golden at the edges. Cool off on a rack; don't rush it.
03 -
Grab your mixer or food processor. Toss in the cream cheese and sugar. Mix it smooth, scraping the bowl as needed. Next goes in the dulce de leche—blend till merged. Crack in the eggs one at a time, just mixing a bit after each. Splash in vanilla and give a final mix to make it all come together.
04 -
Spoon filling onto your cooled crust and smooth it out. Pop it in the oven. It’s done when the middle jiggles a bit but edges look a little cracked and puffed up—should take about 38 minutes. Let it cool fully on the rack outside the oven.
05 -
Pour dulce de leche and 45 ml of cream into a microwave-safe bowl. Heat for 10 seconds, give it a good stir. Keep nuking for 10 more seconds at a time, stirring after each go, until the mixture runs smooth. If it’s stubborn, add a splash more cream, a teaspoon at a time.
06 -
Once your cheesecake is cool, spread the topping over it. Smooth it out as best you can. Stick the pan in the fridge for a minimum of 1 hour so everything can set up.
07 -
Slice the cold cheesecake straight down into 4 long stripes, then cut across to make 6 rows—you’ll get 24 bars. Blast a little fleur de sel over each bar before digging in.
# Helpful Notes:
01 -
If you want nice clean bar edges, chill first and slice with a knife warmed under hot water. If some topping looks lumpy, no worries—it'll still taste great.