Dulce de leche chocolate cheesecake bars

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!
Dulce de leche chocolate cheesecake bars from Roxanashomebaking.com 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!
Dulce de leche chocolate cheesecake bars from Roxanashomebaking.com 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!

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.

Dulce de leche chocolate cheesecake bars from Roxanashomebaking.com 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!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 recipe

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 8 hours

Yield: one 13X9 baking pan (approximative 40 bars)

Dulce de leche chocolate cheesecake bars recipe

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

  1. Line a 13X9" baking pan with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. In the meantime, heat the oven to 350F.
  5. Clean the food processor bowl so you can make the filling.
  6. 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.
  7. Add 1/2 cup dulce de leche to the cheese mixture. Pulse until well blended.
  8. Reserve the remaining dulce de leche.
  9. 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.
  10. Take the pan out of the oven and let cool at room temperature for a couple of hours.
  11. When the cheesecake is chilled, spread the remaining dulce de leche evenly over it.
  12. 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.
  13. Sprinkle with fleur the sel.
  14. Let set for a couple more hours or overnight before cutting into bars.
  15. Enjoy!
http://roxanashomebaking.com/dulce-de-leche-chocolate-cheesecake-bars-recipe/

Dulce de leche chocolate cheesecake bars from Roxanashomebaking.com 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!

 

If you enjoyed these Dulce de Leche Chocolate Cheesecake Bars you may also like,

Chocolate cupcakes with dulce de leche frosting

Chocolate dulce de leche quick bread

Chocolate layer cake with dulce de leche frosting

Apple dulce de leche tart

 

Sending love your way,

Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. says

    This recipe looks delicious. I have bookmarked it so I can try it out. I may make them for my birthday since I love cheesecake, caramel, and chocolate. If you get a chance stop by my blog Recipe for Life at deborah-bateman.blogspot.com and check out some of my family favorite recipes. I follow you on twitter and just added you to my circles on Google+. I look forward to sharing with you.
    Blessings,
    Deborah H. Bateman – Author

  2. Jen L says

    It is well past midnight here in Toronto, and is it bad that I am craving badly for a piece of this dulce de leche bar? Being from the Philippines, I am very well aware of how addictingly delectable dulce de leche is! I am in love with this recipe!

  3. tanya says

    I’m glad you added the extra layer of caramel-I love caramel and these are heaven! They layers look beautiful!

  4. carol | a cup of mascarpone says

    I can’t think of any possible way that chocolate cheesecake could get any better than this! Beautiful bars, Roxana!

  5. Jocelyn @BruCrew Life says

    Mmmm! Cheesecake is one of my top dessert choices too. I just can’t stay out of it when I make some. These are gorgeous looking with all the yummy layers!!!

  6. Elizabeth @ SugarHero.com says

    You are killing me with your dulce de leche desserts! Love the triple (or quadruple) layering in these bars…I want to dive right in!

  7. Suzanne says

    These look so good, they remind me of the little cheesecake bite you buy at the frozen section in Sam’s Club but I know these are going to be way better.

  8. Lora @cakeduchess says

    dulce de leche-yes, please! Funny how you have a cheesecake weakness…I think it can be cured for anyone w/this yummy version.

  9. says

    Cheesecakes are one of my favorites, too, but I don’t make them because my husband isn’t a fan. Crazy, right? But this week a coworker brought caramel-apple cheesecake bars to work and begged her for the recipe. Now I have two cheesecake bar flavors to try. Love dulce de leche!

  10. says

    I made your cheesecake and these are so delicious! They were so good that I had to share just to get them out of the house. My neighbors loved me.

  11. Alyssa Jo says

    Making these for a second time for a pool party/get-together. First batch was PHENOMENAL!! Can’t wait to share the second batch!!

    • says

      Hi Wendy,

      It depends on how long you would keep the cheesecake bars. If it’s just for a couple of hours, keep them at room temperature. Longer, I suggest refrigeration and serve cold or at room temperature (I prefer cold)

      Roxana

    • says

      I haven’t tried with cashews, but if those are the only nuts you have, I guess you can use them.
      My advice would be to either use walnuts as mentioned in the recipe or pecans since both these nuts are softer, blending easily with the oats

  12. Christine says

    Made these today. Next time I will make a shortbread base as I didn’t care for the oatmeal crust as I found it very grainy. I used Eagle Brand dulce de leche but it wasn’t thick enough (a bit runny) which made the spreading of the chocolate ganache layer difficult. Nice flavor and very rich tasting.

    • says

      Hi MP,

      I have never tried freezing any type of cheesecake. I really don’t know if you can freeze these bars or not. I know you can refrigerate them for a couple of days in an air-tight container.
      if you freeze them, please come back and let us know.

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