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To appreciate the delightful experience of Dulce de Leche Cheesecake Bars, it is essential to understand the components that contribute to their unique flavor and texture. This dessert is a harmonious blend of a buttery crust, a rich and creamy filling, and delectable toppings that together create an irresistible treat. Let’s break down the key ingredients that play a vital role in this recipe.

These Dulce de Leche Cheesecake bars

Treat yourself to a luscious dessert with Dulce de Leche Cheesecake Bars that beautifully combine creamy cheesecake and sweet caramel flavors. This easy-to-follow recipe is perfect for any occasion, whether it's a celebration or a cozy night in. With a buttery graham cracker crust and a smooth filling, these bars are a delightful indulgence. Discover the simple steps to bake your own irresistible cheesecake bars and impress your friends and family with this elegant treat!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup dulce de leche

For the topping:

Additional dulce de leche for drizzling

Whipped cream for serving (optional)

Sea salt for garnish (optional)

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Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Grease a 9x9-inch baking dish or line it with parchment paper for easy removal.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish, creating an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool slightly.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Gradually add in the granulated sugar and continue to beat until fully combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract and 1 cup of dulce de leche until smooth and well incorporated.

        Assemble: Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula. Tap the baking dish gently on the counter to remove any air bubbles.

          Bake: Bake the cheesecake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

            Cool Down: Once baked, remove the cheesecake bars from the oven and allow them to cool at room temperature for about 1 hour. Then, refrigerate for a minimum of 4 hours, or preferably overnight, to set completely.

              Serve: When ready to serve, cut the cheesecake into squares. Drizzle with additional dulce de leche and top with whipped cream if desired. For an added touch, sprinkle a pinch of sea salt over the bars for a delightful contrast.

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                  Prep Time: 20 minutes | Total Time: 5 hours (including cooling) | Servings: 16