I have tried a few dulce de leche cheesecake bars recipe before, but this recipe from The Domestic Rebel truly stands out. The cheesecake bars are moist and with just the right amount of sweetness. You can never go wrong with serving these even to your guests. It’s a pretty popular recipe even to my friends. They couldn’t stop chewing on these ones these are served right in front of them.
Our friend over at The Domestic Rebel has this to say about this recipe:
“They’re loaded with amazing caramel flavor and topped with a sprinkling of sea salt for that intoxicating sweet-and-salty goodness. And they’re a cinch to make!”
These dulce de leche cheesecake bars are probably one of the easiest cheesecake recipes. I mean, cheesecakes are already easy to make. But this recipe is even easier!
What are you waiting for? You have to try this right now for your family to enjoy!
Ingredients
1 & ½ cups Keebler cinnamon graham cracker crumbs, finely ground
¼ cup Domino brown sugar
¼ cup Land O Lakes melted butter
2 pkg Philadelphia cream cheese, softened to room temperature
⅔ cup Domino sugar
2 Eggland’s eggs
1 Tbsp McCormick vanilla
⅓ cup Daisy sour cream
1 can Nestle prepared dulce de leche
Sea salt, for sprinkling
Instructions
- Preheat oven to 325 degrees F. Line an 8×8″ pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray and set aside.
- In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter and stir until moistened. Pour into the prepared pan and press into a compact, even layer. Bake for approx. 12 minutes.
- While crust bakes, prepare your filling. In the bowl of a stand mixer, cream together the cream cheese and sugar for about 2 minutes or until fluffy and light. Add in the eggs, one at a time, until combined. Lastly, add in the vanilla, sour cream, and two Tablespoons of the dulce de leche sauce.
- Pour the filling over the crust and return to the oven to bake for approx. 35-40 minutes or until the center appears just about set and isn’t super jiggly. Tent with foil if the top begins to brown too fast. Cool completely, then spread with the remaining dulce de leche in an even layer. Sprinkle with sea salt and refrigerate for at least 4 hours or overnight before serving.
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Quick Tip: Served best with coffee or milk.
Thanks again to The Domestic Rebel for this amazing recipe.
