Baked Dulce de Leche Cheesecake Bars

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy cheesecake bars swirled with rich dulce de leche atop a buttery graham cracker crust, baked to golden perfection. This Latin American-inspired recipe, ready in about 65 minutes, layers graham cracker crumbs, unsalted butter, melted, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 16 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 1/4 cup granulated sugar until crumbs are evenly moistened.
  2. Step 2: Press the crumb mixture firmly into the bottom of a 9x9-inch square baking pan to form an even crust layer.
  3. Step 3: In a large bowl, beat 16 oz softened cream cheese with 2/3 cup granulated sugar until smooth and creamy, about 2 minutes.
  4. Step 4: Add 3 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  5. Step 5: Pour half of the cheesecake batter over the crust and spread evenly.
  6. Step 6: Dollop 3/4 cup dulce de leche in spoonfuls over the batter, then pour remaining cheesecake batter on top. Using a butter knife, swirl the dulce de leche through the batter to create a marbled effect.
  7. Step 7: Bake for 40-45 minutes until edges are set and center slightly jiggles when shaken.
  8. Step 8: Cool completely at room temperature, then refrigerate for at least 4 hours before cutting into bars.

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