March 4th, 2013

Salted Caramel Cheesecake Bars

Caramel and Cheesecake – if you are looking for an amazing dessert combination stop right here!  I’ve seen a few versions of this Salted Caramel Cheesecake Bars Recipe floating around on Pinterest.  Each time I just knew they would be so incredible good.  My hunch was right – they are fabulous and better yet they are easy to make and you can make them up ahead of time for entertaining! {win-win}

The recipe is a basic simple cheesecake with the addition of a ready-made Dulce de Leche.  Dulce de leche is a  thick, sweet sauce made from caramelized sugar in milk or from sweetened  condensed milk; you can find it in most grocery stores in the Latin section.

The finishing touch or creme de la creme is the addition of a little Fleur de sel which gives these cheesecake bars an irresistible salty-sweet flavor!  Fleur de sel is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans.  So yes, that means it’s expensive, but worth the splurge {you can also use for this Salted Caramel Pie which makes a homemade dulce de leche}  If you have a grocer that sells in bulk, you can buy just a little – it goes a long way since you use just a little. {Central Market for those of you in the Dallas area}


Salted Caramel Cheesecake Bar Recipe



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

Note:  one 13.4 oz can of dulce de leche will make both the filling and glaze



  • Preheat oven to 350°F. Coat 13x9x2-inch 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 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 (just use whatever is left in the can) 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.



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2 Responses to “Salted Caramel Cheesecake Bars”

  1. Wow these look soo good. Making these for sure~!

  2. Yum is all I can say!


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