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Creating the perfect dulce de leche cheesecake bars starts with understanding the key ingredients that contribute to their unique flavor and texture. Below, we delve into each component of this recipe, explaining their roles and highlighting the importance of using high-quality ingredients.

These Dulce de Leche Cheesecake bars

Indulge in the creamy goodness of decadent dulce de leche cheesecake bars! These delightful treats combine smooth cheesecake with rich dulce de leche, all resting on a buttery graham cracker crust. Perfect for any occasion, each bite offers a harmonious blend of flavors and textures. Learn how to craft the perfect crust and filling, and discover tips for stunning presentation and customization. Get ready to impress your guests with this heavenly dessert!
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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 vanilla extract

Pinch of salt

For the cheesecake layer:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

½ cup dulce de leche (plus extra for drizzling)

For the topping:

¼ cup chopped pecans (optional)

Sea salt, for sprinkling (optional)

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the graham cracker crumbs, melted butter, sugar, vanilla extract, and a pinch of salt. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of an ungreased 9x9 inch baking pan to form an even layer.

    Bake the crust: Place the crust in the preheated oven and bake for 8-10 minutes, or until lightly golden. Remove and let it cool slightly.

      Make the cheesecake layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the granulated sugar and mix until fully combined. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and ½ cup of dulce de leche until smooth.

        Assemble: Pour the cheesecake filling over the cooled crust, spreading it out evenly. Use a spatula to create a marble effect if desired by drizzling additional dulce de leche over the top and swirling gently with a toothpick.

          Bake the bars: Return the pan to the oven and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

            Cool and chill: Once baked, remove from the oven and let it cool to room temperature. Once cool, refrigerate for at least 4 hours or preferably overnight to set completely.

              Serve: Before serving, sprinkle the top with chopped pecans and a pinch of sea salt, if desired. Cut into squares and drizzle with extra dulce de leche for added sweetness.

                Prep Time, Total Time, Servings: 20 min | 4 hr 40 min | 16 servings