Description

The best gooey dulce de leche cheesecake bars! Buttery graham base, smooth caramel-infused filling, and a luscious glaze—perfect for any sweet tooth.

Ingredients

For the Crust:

1½ cups graham cracker crumbs

2 tbsp granulated or brown sugar

½ tsp ground cinnamon (optional)

6 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz full-fat cream cheese, softened

½ cup granulated sugar

¼ cup sour cream (optional, for added tang)

2 large eggs

1 tsp vanilla extract

⅓ cup dulce de leche

For the Topping (Glaze):

½ cup dulce de leche

1–2 tbsp heavy cream (to thin, as needed)

Flaky sea salt (optional, for garnish)

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Instructions

Preheat oven to 325°F (163°C). Line an 8×8-inch or 9×13-inch baking pan with foil and lightly grease.

Make the crust: In a bowl, mix graham crumbs, sugar, cinnamon (if using), and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes until set. Let cool.

Make the filling: Beat cream cheese and sugar until smooth. Add sour cream (if using), vanilla, and dulce de leche. Mix well. Add eggs one at a time, mixing just until combined.

Assemble and bake: Pour the batter over the cooled crust and spread evenly. Bake 30–45 minutes, or until the center is slightly jiggly and edges are set.

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Make the glaze: Warm dulce de leche with a splash of heavy cream until pourable. Spread over chilled bars. Sprinkle with flaky sea salt if desired.

Slice and serve.

Notes

For neat slices, wipe the knife between cuts.

Use chocolate cookie crumbs, golden Oreos, or cinnamon graham crackers for crust variation.

Bars freeze well (without glaze) for up to 2 months—thaw before topping and serving.

Optional: swirl extra dulce de leche into the cheesecake layer before baking for more caramel flavor.

Prep Time: 10–15 minutes
Cook Time: 30–45 minutes
Category: Dessert
Method: Baked
Cuisine: American, Latin-inspired