Dulce de Leche Chocolate Cheesecake Bars
Quick and easy decadent cheesecake bars with a buttery crust, rich chocolate filling, and drizzled with dulce de leche. Perfect for any occasion!
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 0.5 cups granulated sugar
- 1 cups chocolate chips (semi-sweet or dark) your choice
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 cups dulce de leche plus extra for drizzling
For Topping (Optional)
- Whipped cream
- Chocolate shavings or cocoa powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a greased 9x9-inch baking pan.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth. Once melted, set it aside to cool slightly.
- In a large mixing bowl, beat together the cream cheese and sugar until creamy and fluffy. Add in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and melted chocolate, mixing until everything is combined and velvety smooth. Stir in the dulce de leche until fully incorporated.
Baking
- Pour the cheesecake mixture over your crust and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
Cooling and Serving
- Allow the bars to cool at room temperature for about an hour before transferring them to the refrigerator to chill for at least 4 hours (or overnight if you can wait!).
- Drizzle extra dulce de leche on top before slicing, if desired.
- Cut into squares, whip up some cream if you wish, and serve the bars.
Notes
If you're short on time, use a store-bought graham cracker crust. For a mocha flavor twist, mix in a bit of espresso powder. Cracks in the cheesecake add character, cover with whipped cream if needed.