Dulce de leche chocolate cheesecake bars – rich creamy caramel-y cheesecake topped with a thin layer of dulce de leche and chocolate ganache and a sprinkle of fleur de sel. The perfect sweet and salty treat!
There’s no secret my favorite dessert is cheesecake. Chocolate cheesecake, if you want to narrow it down. I don’t have many cheesecake recipes on this blog because I rarely make some and when I do, I simply hide and don’t get out until the last crumb is gone. I’m so selfish when it comes to cheesecake.
Despite my selfishness, these bars are too good not to have you hidden in the closet as well. So, stop by the nearest Hispanic store and buy a can of dulce de leche, take the next day off work or hire a sitter and make these bars. You’re welcome!
These cheesecake bars follow pretty much a basic recipe for cheesecake with the exception of the added dulce de leche or a caramel taste. Although these bars have dulce de leche added to the filling, the flavor it’s not overpowering.
Since I love this rich caramel sauce I added a thin layer between the cheesecake and the chocolate ganache. Add a sprinkle of salt to bring out the flavors and balance the sweetness and you got yourself a wonderful treat to celebrate life.
The inspiration for the recipe came from a recipe I’ve eyed for a while on Bon Appetit website but except for the filling I changed everything.
Instead of making a graham crackers crust I used a mixture of oats and walnuts and skipped baking the crust alone for a couple of minutes. Once the cheesecake was baked I spread a thin layer of dulce de leche instead of making the dulce de leche glaze and topped everything with chocolate ganache.
Dulce de leche chocolate cheesecake bars – rich creamy caramel-y cheesecake topped with a thin layer of dulce de leche and chocolate ganache and a sprinkle of fleur de sel. The perfect sweet and salty treat!
Ingredients
- 1 1/2 cups rolled oats
- 1 cup walnut pieces
- 1/2 cup cold diced butter
- 3 (8-ounces each) packages cream cheese, room temperature (I used Philadelphia)
- 1 cup sugar
- 3 eggs
- 2 tsps vanilla extract
- 1 can (13.4 ounces) dulce de leche (I used Nestle La Lechera)
- 1 1/4 cup chocolate chips
- 1/3 cup heavy cream
- fleur de sel
Instructions
- Line a 13X9" baking pan with parchment paper. Set aside.
- Place the oats and walnuts in a food processor. Pulse until resembles fine crumbs. Add the butter and pulse a couple more times, about 1 minute, until it starts to form a ball.
- Press the crumb mixture evenly on the bottom of the prepared pan. Once you're done, place the pan in the refrigerator and chill for about 30 minutes.
- In the meantime, heat the oven to 350F.
- Clean the food processor bowl so you can make the filling.
- To make the filling add cream cheese, sugar, eggs and vanilla extract to the food processor and pulse about a minute until creamy and well mixed.
- Add 1/2 cup dulce de leche to the cheese mixture. Pulse until well blended.
- Reserve the remaining dulce de leche.
- Pour the creamy filling over the chilled crust and bake in preheated oven for 40 minutes or until center is set and the edges are puffed and slightly cracked.
- Take the pan out of the oven and let cool at room temperature for a couple of hours.
- When the cheesecake is chilled, spread the remaining dulce de leche evenly over it.
- In a heatproof bowl, add the chocolate chips and heave cream and microwave until the chocolate is melted stirring well to make a smooth creamy chocolate ganache. Leave to cool for 2-3 minutes and pour evenly over the dulce de leche layer.
- Sprinkle with fleur the sel.
- Let set for a couple more hours or overnight before cutting into bars.
- Enjoy!
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