Salted Dulce de Leche Cheesecake Bars

Yield: 24 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! [caption id="" align="aligncenter"...

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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