Salted Dulce de Leche Cheesecake Bars

Salted Dulce de Leche Cheesecake Bars have a rich sweetness that is set off by the saltiness of the topping and the warmth of the cinnamon crust!

Salted Dulce de Leche Cheesecake Bars

Salted Dulce de Leche Cheesecake Bars

Towards the end of the June issue of Bon Appetit magazine this scrumptious recipe was hiding. The moment I saw it I added it to my “List of Recipes to Make”. The very next day I bought Dulce de Leche and Fleur de Sel at work (Sur la Table) and set out to make these bars. Then I forgot about them. Whoops. As I was looking through my pantry last week I found the bottle of Dulce de Leche and remembered: Dulce de Leche Cheesecake!! How could I forget a recipe that simply sounds delicious? So I raced to my fridge and set out 3 packages of cream cheese under a sunny window and waited for them to come to room temperature. I’m very glad I remembered this recipe because it was fabulous. If you decide to whip up a batch of this cheesecake do not omit the sprinkling of fleur de sel! It would be criminal.

Recipe Rundown

Taste: Rich and complex sweetness that is perfectly offset by delicate saltiness of the topping and warmth of the cinnamon crust. Who doesn’t love the salty-sweet combination?
Texture: Smooth creamy filling, soft sticky topping, and crunchy toothsome crust.
Ease: If you have a food processor this recipe is a cinch. Cheesecake has a reputation for being difficult and demanding but cheesecake bars are so much easier and taste just as great.
Appearance: I’ve said it before, any dessert in bar-form is bound to look mouth-watering.
Cons: I had to think for a while if there was anything bad about this recipe. I came up with one thing and that was cost. Fleur de Sel is expensive if you don’t already have some and a good quality Dulce de Leche jar can be fairly expensive too. Oh and this recipe isn’t exactly healthy.
Pros: Deeeeelicious.
Would I make this again? Yes, these would be great for a party.



Salted Dulce de Leche Cheesecake Bars

Yield: 24 bars

Cook Time: 50 minutes



  • Nonstick vegetable oil spray
  • 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted


  • 3 8-ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup purchased dulce de leche*
  • 2 teaspoons vanilla extract


  • 2/3 cup purchased dulce de leche
  • 3 tablespoons (or more) heavy whipping cream
  • Fleur de Sel

*A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.



Preheat oven to 350°F. Coat 13x9x2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.


Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.


Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD Can be made 2 days ahead. Cover; chill.

Cut cheesecake lengthwise with a sharp knife or scraper into 4 strips, then crosswise into 6 strips, forming 24 bars. For cleaner squares, dip knife in hot water then wipe off excess water before each cut. Sprinkle bars with fleur de sel.

From Bon Appetit Magazine June 2010

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16 Responses to “Salted Dulce de Leche Cheesecake Bars”

  1. #
    foodieinberlin — July 16, 2010 at 6:36 am

    I saw this recipe and was thinking of trying it. Now I think I might. : )

  2. #
    Tiffany — July 16, 2010 at 7:15 am

    This looks amazing..I NEED to try this!

  3. #
    Memória — July 16, 2010 at 9:33 am

    These bars look STUNNING! Great photo. I'm bookmarking this recipe.

    TIP: For cheaper way to get fleur de sal, try getting some from the bulk section of your grocery store/mart for a much cheaper price. I got some for less than a dollar because I only use it as decoration on desserts like the one you've posted. YUM! So, now you have NO cons haha j/k.

  4. #
    Chocolate Shavings — July 16, 2010 at 12:01 pm

    I just used dulce de leche in brownies

    isn't it the greatest addition to baked goods?

  5. #
    Elizabeth — July 16, 2010 at 1:07 pm

    Oh my word these look fantastic! I had to look up Fleur de Sel as this is a new to me term. Fortunately I found that Williams Sonoma carries it and I have that store near by. Nothing must stand in the way of me making this! 😉

  6. #
    The Urban Baker — July 16, 2010 at 3:11 pm

    Dulce de leche is so good! these look devine. can't wait to make them!

  7. #
    Priscila M. — July 16, 2010 at 4:08 pm

    For a even “on demand” way to get dulce de leche… 1 can of condense milk in a crock pot filled with water. Remove the labels off the can. Add enough water to the crock put to cover 1 inch above the can. Cover and heat on low for 8hrs (I made this while I was at work). Remove the cans (carefully) Let cool. Open can and VIOLA!!! Carmel goodness. Dulce de leche when you need it. BE CAREFUL NOT TO EAT THE ENTIRE CAN YOURSELF! Enjoy!

  8. #
    Patty — July 16, 2010 at 4:12 pm

    I have a big crush on dulce de leche – and these sound soooo excellent! I agree that salt is crucial. Vanilla too. :)

  9. #
    SugarCooking — July 16, 2010 at 5:05 pm

    These look amazing. Cheesecake + Salt + Dulce de Leche… count me in!

  10. #
    whisk-kid — July 16, 2010 at 5:12 pm

    Yum! I don't know how I missed this in the back of the magazine – they look awesome!

    I love the photo. The salt grains look so pretty :)

  11. #
    Xiaolu @ 6 Bittersweets — July 17, 2010 at 4:15 am

    I simply love dulce de leche (it's not that expensive if you make it yourself from sweetened condense milk, btw) and these look so delicious!

  12. #
    A Feast for the Eyes — July 17, 2010 at 4:16 pm

    I saw this recipe in BA and made a mental note to try it. Then I forgot. Thanks for the reminder. Lovely photo, which is truly inspiring. When I look at the price of Fleur de sel, I hesitate. I have a lovely sea salt… decisions, decisions. I know that caramel and salt are an amazing combo. Great job!

  13. #
    Jen @ My Kitchen Addiction — July 17, 2010 at 10:04 pm

    Ooh… Thanks for the reminder about this recipe. I saw it in BA and it looks great! I know I'd LOVE it!

  14. #
    Adriana @ Bittersweet Baker — July 21, 2010 at 6:17 pm

    I was reading BA last week and came across this recipe. It sounded so good. . . But I'm currently staying at my grandparent's house. You just reminded me that once I get home, I have to bake these!

  15. #
    Nancy — August 3, 2010 at 2:00 pm

    Nestles makes a dulce de leche, too that is about $2 a can. I know that's beneath some people, but . . . I made these Sunday and they were delicious!! And I did spring for the salt from Williams Sonoma, too.

  16. #
    holly labovitz — August 13, 2010 at 2:32 pm

    This is a great recipe, and the photo is beautiful!!

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