Creamy Leche Bars (Print Version)
# Ingredients:
→ Crust
01 -
10 tablespoons (141 g) salted butter, melted
02 -
2 tablespoons granulated sugar
03 -
2 cups (200 g) graham cracker crumbs (around 16-17 crackers)
04 -
¼ teaspoon ground cinnamon
→ Cheesecake Batter
05 -
3 large eggs
06 -
2 teaspoons vanilla extract
07 -
½ cup dulce de leche
08 -
⅓ cup (75 g) sour cream
09 -
1 cup (212 g) granulated sugar
10 -
3 8-ounce packages (681 g) cream cheese, softened to room temperature
→ Glaze
11 -
1 tablespoon heavy cream
12 -
⅔ cup dulce de leche
# Instructions:
01 -
Turn on your oven and set it to 350°F. Line a 9×13-inch metal pan with either foil or parchment. This will make it easy to lift the bars out later. Spray lightly with nonstick spray.
02 -
Mix together the cracker crumbs, sugar, and cinnamon in a bowl. Stir in the melted butter until the mixture is evenly damp. Press this mixture firmly into the bottom of the pan. Place in the oven and bake for 10 minutes until the edges just start to brown. Set aside to cool while preparing the filling.
03 -
Use a mixer (handheld or stand) to beat together the softened cream cheese, sugar, and sour cream for 1-2 minutes until smooth. Add the dulce de leche and mix again until it’s combined. Stir in vanilla and eggs, being careful to not overbeat—you want to avoid cracks forming later.
04 -
Pour the creamy mixture over the crust, spreading it evenly. Bake for 30-35 minutes until the edges are set and the middle is soft but not wobbly. Let it cool completely before moving on.
05 -
In a microwave-safe dish, combine the dulce de leche with heavy cream. Heat in short bursts of 20 seconds, stirring between each, until it becomes runny. Add a little more cream if it’s too thick. Once smooth, pour over the cooled cheesecake and spread evenly. Chill in the fridge until cold.
# Notes:
01 -
Make ahead and store in the fridge for 3 days.
02 -
Dulce de leche can be store-bought or homemade.
03 -
To keep slices neat, clean your knife with warm water after each cut.