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Dulce de Leche Cheesecake bars

Rich and creamy cheesecake bars layered over a cinnamon-graham cracker crust, topped with a smooth dulce de leche glaze and a touch of flaky sea salt.
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Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Crust
  • for pan coating Nonstick spray
  • 2 1/4 cups graham crackers
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 10 tablespoons butter
Filling
  • 24 ounces cream cheese
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup Dulce de Leche
  • 2 teaspoons vanilla extract
Topping & Finishing
  • 2/3 cup Dulce de Leche
  • 3 tablespoons heavy whipping cream
  • to taste Fleur de Sel

Method
 

Instructions
  1. Preheat oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with nonstick spray or line with foil for easier removal.
  2. Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl. Add melted butter and stir until coated. Press evenly onto the bottom of the pan and bake for 10 minutes. Cool completely.
  3. Blend cream cheese and sugar in a food processor or mixer until smooth. Add 1/2 cup dulce de leche and blend until incorporated.
  4. Add eggs one at a time, processing briefly between additions. Add vanilla and process until blended.
  5. Spread the batter over the cooled crust. Bake for about 38 minutes until the center is just set and edges are puffed. Transfer to a rack and cool completely.
  6. Mix the remaining dulce de leche and cream in a microwave-safe bowl. Microwave in 10-second intervals until melted and smooth. Pour over the cooled cheesecake.
  7. Refrigerate for at least 1 hour. Cut into 24 bars and sprinkle with Fleur de Sel immediately before serving.

Notes

The cheesecake may puff up significantly in the center during baking but will settle into a flat layer as it cools. Do not stack these bars as the topping remains soft.