Caramel Cheesecake Bars

Caramel cheesecake bars bring the perfect combination of creamy, sweet, and crunchy textures into one luscious dessert. With a crumbly graham cracker crust as the base, a rich cheesecake filling, and a smooth layer of dulce de leche caramel on top, these bars are an indulgence that satisfy any sweet tooth. They are ideal for serving at parties, family gatherings, or whenever you want a special homemade treat that is both comforting and impressive.

Ingredients

• Two cups finely crushed graham crackers: for a buttery, crunchy crust. Choose fresh crackers for the best flavor and texture
• One third cup granulated sugar: to sweeten and help bind the crust
• Half a cup melted unsalted butter: to create that perfect golden crumbly base
• Two 8-ounce packages softened cream cheese: the heart of the cheesecake filling. Look for full-fat cream cheese for creamier results
• Two thirds cup white sugar: to sweeten the filling evenly
• Two large eggs: to provide structure and richness
• One teaspoon pure vanilla extract: for a warm, fragrant depth
• One 13.4-ounce can dulce de leche: for the sweet, creamy caramel topping. You can find this in Latin American grocery aisles or make your own
• A dash of sea salt: for a touch of contrast and to enhance the caramel flavor
• Half a cup chopped pecans or walnuts: as an optional garnish to add crunch and nuttiness

Step-by-Step Instructions

Set the Oven and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a 9 by 13-inch baking dish with parchment paper, making sure to leave overhang on the sides so you can easily lift out the bars later.

Make and Bake the Crust:

In a mixing bowl, combine the finely crushed graham crackers, sugar, and melted butter. Stir until combined and then firmly press the mixture evenly into the bottom of the prepared pan. Bake the crust for 8 minutes to set it and develop a slight golden color. Remove and let it cool slightly.

Prepare the Cheesecake Filling:

Using an electric mixer, whip the cream cheese and sugar together in a large bowl until smooth and creamy with no lumps. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract to infuse the mixture with flavor.

Bake the Cheesecake Layer:

Pour the cheesecake batter evenly over the slightly cooled crust. Bake for 25 to 30 minutes just until the edges are set but the center still gently wobbles when you move the pan. This prevents overbaking and keeps that creamy texture. Remove from the oven and allow it to cool completely.

Add the Caramel Topping:

Once cooled, spoon the dulce de leche over the cheesecake layer, spreading it evenly. If the dulce de leche feels too thick, soften it in the microwave for about 20 seconds for easier spreading. Optionally sprinkle with sea salt and chopped nuts for a perfect finishing touch.

Chill and Serve:

Place the entire dish in the refrigerator for at least 3 hours or ideally overnight to fully set the bars. When ready, lift the bars out using the parchment overhang and slice into 24 pieces. Serve chilled for best flavor and texture.

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My favorite part of this recipe is the dulce de leche topping. I use to feel that caramel was tricky to get right, but the smooth canned dulce de leche creates a perfect, foolproof layer every time. It reminds me of the dessert my abuela used to make, which makes this recipe feel special and nostalgic.

Storage Tips

Store any leftover bars in an airtight container in the refrigerator where they stay fresh for up to five days. To enjoy later, you can also freeze individual bars by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Thaw overnight in the fridge before serving to maintain creaminess without watering down the texture.

Ingredient Substitutions

For a gluten-free crust, substitute the graham crackers for a gluten-free biscuit or cookie of your choice, adjusting the sweetener if needed. Butter can be swapped with melted coconut oil for a dairy twist and subtle flavor change. If dulce de leche is unavailable, you can melt soft caramel candies combined with a spoon of cream for a similar effect, though the flavor will be slightly different. Use pecans or walnuts according to your preference or leave the nuts out altogether for a nut-free option.

Serving Suggestions

These bars are perfect on their own with a cold glass of milk or a hot cup of coffee. Add a dollop of whipped cream or a few fresh berries on the side for an extra touch of elegance. They make excellent bite-sized treats for parties or holiday celebrations where finger foods are preferred.

Cultural Context

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Dulce de leche is a beloved Latin American caramel made by slowly heating sweetened milk until it thickens and caramelizes. It brings a special richness and sweetness that is different from regular caramel sauce, making desserts feel indulgent and unique. These caramel cheesecake bars honor that tradition by combining creamy American-style cheesecake with the smooth, luxurious flavor of dulce de leche, reflecting a beautiful fusion of culinary cultures.

Frequently Asked Questions

→ What is the best way to achieve a crumbly crust?

Finely crush graham crackers and mix with sugar and melted butter. Press firmly into the pan to create a compact base that holds together well after baking.

→ How can I tell when the cheesecake layer is perfectly baked?

The cheesecake should appear set on the edges but retain a slight wobble in the center when gently shaken. This ensures it remains creamy.

→ Why chill the bars for several hours before serving?

Chilling allows the cheesecake to fully set and the caramel to thicken, making the bars easier to slice and enhancing flavor meld.

→ Can I use nuts for garnish, and which work best?

Yes, chopped pecans or walnuts add a pleasant crunch and complement the caramel topping nicely. They are optional but recommended for added texture.

→ What alternative toppings can be used instead of dulce de leche?

While dulce de leche is traditional here, salted caramel sauce or a thick caramel glaze can be used to maintain similar flavor and texture profiles.