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To craft the perfect dulce de leche cheesecake bars, it's essential to understand the key ingredients that contribute to their deliciousness. Each component plays a vital role in creating the ideal balance of flavors and textures.

Dulce de Leche Cheesecake Bars

Indulge in the rich, creamy goodness of heavenly dulce de leche cheesecake bars! This delicious dessert combines the velvety texture of classic cheesecake with the caramel-like sweetness of dulce de leche. Perfect for any occasion, these cheesecake bars feature a crunchy graham cracker crust and a delightful drizzle on top. Follow our easy step-by-step guide to impress friends and family with a treat that's not only mouthwatering but also visually stunning. Enjoy the perfect balance of flavors today!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1 cup dulce de leche (store-bought or homemade)

⅓ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Pinch of salt

For the Topping:

½ cup dulce de leche (for drizzling)

Sea salt, for garnish (optional)

Whipped cream, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and grease a 9x9-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the dulce de leche and granulated sugar, mixing until well combined.

        Add the Eggs: Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and a pinch of salt. Mix until smooth and free of lumps.

          Pour and Bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 25-30 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for another hour to prevent cracking.

            Chill: Remove from the oven and cool to room temperature before covering with plastic wrap. Refrigerate for at least 4 hours, preferably overnight for the best texture.

              Serve: Once chilled, lift the bars out of the pan using the overhanging parchment paper. Cut into squares and drizzle with the remaining dulce de leche. Sprinkle a touch of sea salt if desired and serve with whipped cream.

                Prep Time, Total Time, Servings:

                  20 minutes | 5 hours (includes chilling) | 16 squares