Dulche de Leche Cheesecake Bars

mary Armstrong


This dessert was inspired by my friends from JAP group..I'm looking for...Thanks Ladies

This has a shortbread crust that stays crisp--topped with the creamy caramely goodness swirled into the cheesecake...OMG !!!

This recipe does need to be made ahead of time, a day before if you can, but at least 4 hours in the fridge chilling allowing the flavors to come together...


★★★★★ 2 votes

2-3 dozen
30 Min
30 Min


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14 Tbsp
unsalted butter, melted and still warm
1/2 c
2 tsp
pure vanilla extract
1/2 tsp
2 c
all purpose flour


1/2 c
dulce de leche
1/8 tsp


3 pkg
cream cheese, 8 ounces each
1/2 c
2 tsp
pure vanilla extract
2 large
eggs, room temperature

How to Make Dulche de Leche Cheesecake Bars


  • 1Preheat oven to 350 degrees.
    Line 9x13 pan with foil, folding excess over the sides.
  • 2Mix together the melted butter, sugar, vanilla and salt. Add flour and mix just to combine. Press the dough evenly the bottom of the pan. Bake 20-25 minutes, or until crust is golden brown, with the edges slightly darker than the center. Let cool on a wire rack.
  • 3LOWER the oven temperature to 325 degrees.
  • 4While crust is cooling, mix in 1/8 teaspoon salt into 1/2 cup dulche de leche. Set aside.
  • 5In bowl of electric mixer, beat cream cheese until smooth and creamy, about 5 minutes on medium speed.
  • 6Beat in sugar and vanilla. Add eggs one at a time, beating well after each.
  • 7Scrape down the bowl and beat until batter is completely smooth and well blended. Stir in 2-3 tablespoons of cheesecake batter into the salted dulche de leche.
  • 8Pour the remaining cheesecake batter over the cooled crust. Dollop the dulce de leche mixture over the cheesecake batter, leaving plenty of cheesecake batter in between. Using a knife, swirl the dulce de leche into the cheesecake batter in small circles until the surface is nicely marbled. Bake 20-30 minutes, or until the filling is puffed but still jiggles like Jell-o when the pan is nudged.
  • 9Set the pan on a cooling rack and let cool completely. Refrigerate for at least 4 hours but preferably 24 hours before cutting into squares and serving. Keep leftovers refrigerated in an airtight container for up to 3 days.

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