Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits for a firmer base)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
Optional topping:
- 1/4 cup additional dulce de leche for swirling on top
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 9×9-inch square baking pan with parchment paper or lightly grease it.
- Set cream cheese, eggs, and dulce de leche out to reach room temperature for smoother mixing.
Step 1: Make the Crust
- In a medium bowl, mix the graham cracker crumbs and sugar.
- Add melted butter and stir until crumbs are evenly coated.
- Press the mixture firmly into the prepared pan using the back of a spoon.
- Chill the crust in the refrigerator while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Gradually add sugar, beating until fully incorporated.
- Beat in the eggs one at a time, mixing well after each addition.
- Add vanilla extract and mix to combine.
- Gently fold in the dulce de leche until smooth.
- Pour the filling over the chilled crust and spread evenly.
Step 3: Baking
- Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and cool the bars inside with the door slightly ajar to prevent cracking.
Step 4: Adding the Caramel Layer
- Warm the extra dulce de leche slightly.
- Drizzle it over the top of the cooled bars and swirl with a knife or skewer for a marbled effect.
Notes
- Use full-fat cream cheese for the best texture.
- Ensure all ingredients are at room temperature for smooth mixing.
- Substitute the crust with gluten-free cookies for a gluten-free option.