I love these bars for their lush combination of tangy cream cheese and rich caramel‑like dulce de leche. The crunchy graham‑cracker crust provides contrast, while the swirl of dulce de leche adds visual elegance. A hint of sea salt takes the sweetness to a sophisticated level—perfect for celebrations or whenever I’m craving something indulgent.

Decadent Dulce de Leche Cheesecake Bars

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust

Graham cracker crumbs
Granulated sugar
Ground cinnamon
Melted butter

Cheesecake Filling

Cream cheese, softened
Granulated sugar
Sour cream (optional variation)
Vanilla extract
Eggs
Dulce de leche (for blending into the filling)

Topping

Additional dulce de leche warmed with a bit of heavy cream
Fleur de sel (optional, for sprinkling)

directions

I preheat the oven to about 350 °F (175 °C), line a 9×13″ pan (or 8×8″ for smaller yield) with foil or parchment, and grease it lightly.
I mix graham cracker crumbs, sugar, and cinnamon. Then I stir in melted butter until the mixture clings together, press it into the bottom of the pan, and bake for about 10 minutes until lightly golden.
While the crust cools, I beat the cream cheese with sugar (and sour cream, if using) until smooth and fluffy. I add vanilla and eggs one at a time, mixing just until combined, then stir in ½ cup dulce de leche for flavor. I spread this filling over the cooled crust.
I bake for 30–38 minutes, until edges are set and the center is slightly soft. I trust it will firm up as it cools.
Once cooled, I gently warm leftover dulce de leche with a splash of heavy cream until pourable, then spread over the cheesecake and chill for at least 1 hour (or preferably longer).
For a finishing touch, I sprinkle a few flakes of sea salt (fleur de sel) to offset the sweetness.

Servings and timing

This yields about 15–24 bars depending on pan size and desired portion. Prep and bake take around 1 hour, plus at least 1 hour chilling, or up to several hours or overnight for best slicing and flavor meld.

Variations

I sometimes use an Oreo or chocolate‑cookie crust instead of graham crackers for a chocolate‑caramel twist.
I may omit dulce de leche in the filling and swirl it just on top, for a more pronounced caramel contrast.
To brighten the flavor, I stir in a teaspoon of cinnamon into the crust or cheesecake batter.
For extra richness, I fold sour cream into the filling or add a caramel whisky drizzle.

storage/reheating

I cut cooled and chilled bars into squares and store them in the fridge in an airtight container for 2–3 days. They also freeze well—wrapped individually—for up to 2 months. Thaw in the fridge before serving. These taste best cold or slightly chilled; reheating isn’t necessary (nor recommended as it softens the dulce de leche topping).

FAQs

What if I don’t have dulce de leche?

I’ve substituted sweetened condensed milk cooked until caramelized (homemade dulce de leche) or used store-bought. Either works well; consistency may vary slightly.

Can I skip the water bath method?

Yes—this version skips a water bath and bakes directly, yet still avoids cracking if you don’t overmix once eggs are added.

How do I keep the dulce de leche topping from being too runny?

I warm it with just enough heavy cream to pour easily, then let it set in the fridge. It stays soft but not overly gooey. If you want firmer caramel, use less cream.

Is it okay to sprinkle salt on top?

Absolutely! A light sprinkle of flaky sea salt on top adds a wonderful sweet-and-salty balance that elevates the overall flavor.

Can I prepare these in advance?

Yes—I often make them a day ahead. After chilling, I slice the next day for cleaner edges and deeper melding of flavors.

Conclusion

I find these decadent dulce de leche cheesecake bars to be a perfect fusion of creamy, tangy cheesecake and caramel‑rich sweetness—balanced with a crunchy crust and a hint of salt. They look elegant, taste indulgent, and are ideal for celebrations or anytime I want something special. Feel free to ask if you’d like tips on dairy‑free swaps, mini versions, or flavor twists!