I bring together a buttery graham cracker crust, creamy cheesecake filling swirled with dulce de leche, and a glossy caramel topping finished with a dash of flaky sea salt in these decadent bars.

Why You’ll Love This Recipe

I love how the rich caramel notes of dulce de leche transform classic cheesecake into something indulgent yet approachable. The buttery crust gives a satisfying crunch, and that final sprinkle of fleur de sel adds a delightful zing that balances the sweetness.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Nonstick spray
2¼ cups finely ground graham crackers (about 17 crackers)
2 Tbsp sugar
¼–½ tsp ground cinnamon
10 Tbsp melted butter (1¼ sticks)
3 (8‑oz) packages cream cheese, room temperature
1 cup sugar
3 large eggs, room temperature
½ cup dulce de leche (room temperature; reserve remainder for topping)
2 tsp vanilla extract
⅔ cup dulce de leche (for topping)
3+ Tbsp heavy whipping cream
Fleur de sel

directions

Preheat oven to 350 °F. Coat a 13×9×2‑inch pan with nonstick spray (lining with foil makes lifting easier).
Combine graham crumbs, sugar, and cinnamon; stir in melted butter. Press into the pan and bake until lightly golden (~10 minutes). Cool completely.
Blend cream cheese and sugar until smooth, then incorporate ½ cup dulce de leche. Add eggs one at a time, blending briefly after each; stir in vanilla.
Spread filling evenly over cooled crust. Bake until the edges are puffed and the center is slightly firm (~38 minutes). It may puff dramatically but will settle while cooling.
Cool completely on a rack.
For the topping, warm ⅔ cup dulce de leche with 3 Tbsp cream in short bursts, stirring until fluid enough to pour. Add extra cream if needed. Spread over cooled cheesecake. Refrigerate until chilled (~1 hour).
Cut into 4 by 6 grid for 24 squares. Right before serving, sprinkle with fleur de sel.

Servings and timing

Yield: 24 bars
Active time: ~30 minutes
Bake time: ~48 minutes (10 min crust + 38 min filling)
Chill time: ~1 hour
Total time: Approx. 2 hours including cooling and chilling

Variations

Nutty twist: Add chopped pecans or walnuts to the crust or sprinkle over the dulce de leche topping.
Chocolate swirl: Gently ripple melted chocolate into the cheesecake layer before baking.
Mini bites: Bake in lined mini muffin tins for 24 bite‑sized delights.
Spiced caramel: Stir a pinch of sea salt or additional cinnamon into the topping before drizzling.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days. To serve chilled, let the bars sit at room temperature for 10 minutes before serving. I don't recommend freezing—they hold up better fresh.

FAQs

How can I make my own dulce de leche?

I often make my own by placing sealed cans of sweetened condensed milk in a slow cooker, covering with water, and cooking on low for about 8 hours. It creates rich, spoonable caramel with minimal fuss.

Can I halve this recipe using an 8×8 pan?

Yes. To halve, use 2 small eggs or one extra‑large egg and scale the other ingredients accordingly. Cooking times may be slightly shorter—watch for a firm center.

Why did my cheesecake puff up and crack?

That puffing is normal. Once baked and cooled, the cheesecake settles back into place, and slight cracking is typical. Rolling waves or small bubbles don’t affect the flavor.

What is fleur de sel, and can I substitute it?

Fleur de sel is a delicate sea salt with a crunchy texture that enhances sweetness. If unavailable, a pinch of flaky kosher salt or Maldon sea salt works well.

Can I omit the topping and salt?

Yes, but the topping adds a luscious finish, and the salt balances the sweetness. Without them, it’s still a good cheesecake, just slightly less dynamic.

Conclusion

I find these Dulce de Leche Cheesecake Bars irresistible—each bite delivers buttery crust, creamy texture, caramel sweetness, and a pop of salt. They’re simple to make yet elegant enough for any occasion. Bon appétit!