Dulce de Leche Cheesecake Bars
Prep
20 mins
Cook
25 mins
Servings
9
Difficulty
Easy
These dulce de leche cheesecake bars are my go to dessert when I need something impressive but don't have much time. With just 25 minutes in the oven, you get that perfect combination of gooey caramel and creamy cheesecake that tastes like you spent hours baking. The cream cheese is packed with calcium and protein, so you can feel a little better about indulging. What I love most is how straightforward they are to make and how budget friendly they turn out. No fancy techniques required, just mix, press, bake, and slice into pure happiness.
Ella x
Ingredients
- 250butter
- 600 ggranulated sugar
- 200 gall-purpose flour
- 100cold unsalted butter
- 200dulce de leche
- 400cream cheese
- 4large eggs
- 1vanilla extract
- 2baking powder
- 1salt
- 100 gcocoa powder
- 100 gchopped nuts
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line an 18x28cm baking tin with parchment paper.
Tip: Don't forget to grease the parchment paper with butter!
- 2
In a medium saucepan, melt the butter and granulated sugar over medium heat, stirring occasionally.
Tip: This will take about 5-7 minutes, so be patient!
- 3
Remove from heat and stir in the dulce de leche until well combined.
Tip: Let it cool slightly before proceeding.
- 4
In a large mixing bowl, beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl!
- 5
Stir in the vanilla extract, baking powder, and salt.
Tip: Don't overmix!
- 6
Gradually add the flour mixture to the cheesecake mixture, beating until just combined.
Tip: Be careful not to overmix!
- 7
Pour half of the cheesecake mixture into the prepared baking tin. Drizzle with half of the dulce de leche.
Tip: Don't worry if it gets a bit messy!
- 8
Repeat the layers: pour the remaining cheesecake mixture, followed by the remaining dulce de leche.
Tip: Smooth out the top with a spatula.
- 9
Sprinkle the cocoa powder and chopped nuts evenly over the top.
Tip: Get creative with the toppings!
- 10
Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
Tip: Don't overbake!
- 11
Remove from the oven and let cool completely in the tin.
Tip: Patience is key!
- 12
Once cooled, refrigerate for at least 4 hours or overnight before slicing and serving.
Tip: Get ready for the ooohs and ahhhs!
- 13
Cut into bars and serve. Enjoy!
Tip: The perfect dessert for any occasion!
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