Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Leche Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 14 reviews

  • Author: Chef
  • Total Time: 3 hours 10 minutes
  • Yield: 15 servings

Description

Delight in these creamy, rich Leche Cheesecake Bars featuring a buttery graham cracker crust, a smooth dulce de leche-infused cheesecake filling, and a luscious dulce de leche glaze on top. Perfectly balanced with hints of cinnamon and vanilla, these bars offer a delectable treat that’s ideal for gatherings or satisfying your sweet tooth.

Ingredients

For the Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 16-17 rectangles)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 10 tablespoons salted butter (melted)

For the Cheesecake Filling

  • 3 (8-ounce) packages cream cheese (softened to room temperature)
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 1/2 cup dulce de leche
  • 2 teaspoons vanilla extract
  • 3 large eggs

For the Dulce de Leche Glaze

  • 2/3 cup dulce de leche
  • 1 tablespoon heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch metal pan with aluminum foil or parchment paper to ensure easy lifting of the bars after baking. Lightly grease the lining with nonstick cooking spray.
  2. Make the Graham Cracker Crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in the melted butter until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until the edges are lightly golden. Set aside to cool while preparing the cheesecake filling.
  3. Prepare the Cheesecake Batter: Using an electric mixer (stand or handheld), beat the softened cream cheese, granulated sugar, and sour cream together until the mixture is light and creamy, about 1-2 minutes. Add the dulce de leche and continue mixing until fully incorporated. Add vanilla extract and eggs, mixing just until combined to avoid overmixing which can cause cracks during baking.
  4. Assemble and Bake the Cheesecake: Spread the cheesecake batter evenly over the cooled graham cracker crust. Bake for 30-35 minutes until the edges are puffed and the center is soft-set—firm enough to hold but not jiggly. Once done, remove from oven and cool completely.
  5. Prepare the Dulce de Leche Glaze: In a microwave-safe bowl, combine dulce de leche and heavy cream. Heat in 20-second intervals, stirring between each until the glaze is pourable and smooth. Add more cream if the glaze is too thick depending on the brand.
  6. Glaze and Chill: Spread the warm glaze evenly over the cooled cheesecake bars. Refrigerate until the glaze is set and the bars are thoroughly chilled before slicing and serving.

Notes

  • For easier removal, allow the bars to cool completely before lifting them out with the foil or parchment paper.
  • Softened cream cheese at room temperature ensures a smooth batter without lumps.
  • Do not overmix the batter once eggs are added to prevent cracking during baking.
  • The amount of heavy cream for the glaze may vary depending on the thickness of the dulce de leche; add it gradually to achieve desired consistency.
  • Store leftover bars refrigerated in an airtight container for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/leche-cheesecake-bars-recipe/