Indulge in the rich and decadent flavors of Dulce de Leche Chocolate Cheesecake Bars. This dessert combines a crunchy Oreo crust with a luscious chocolate cheesecake filling and a smooth ganache topping. Perfect for any special occasion or when you simply want to treat yourself, these cheesecake bars are sure to impress. Let’s dive into the recipe and learn how to create these delicious Dulce de Leche Chocolate Cheesecake Bars step-by-step.
Ingredients
For the Crust:
- 1 package Oreos, crushed into fine crumbs
- 1/2 cup butter, melted
For the Filling:
- 6 ounces semi-sweet chocolate
- 6 ounces bittersweet chocolate (German chocolate works for a sweeter chocolate flavor)
- 3 packages cream cheese (8 ounces each for a total of 24 ounces), softened
- 1 cup sugar
- 1/4 cup dark brown sugar (light works too)
- 2 tablespoons cocoa powder
- 4 large eggs
- 2 egg yolks
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1 can dulce de leche
For the Ganache:
- 12 ounces semi-sweet chocolate
- 1 cup heavy cream
Instructions
Step 1: Prepare the Crust
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Mix Crust Ingredients: In a medium bowl, combine the crushed Oreos and melted butter. Mix until the crumbs are evenly coated with butter.
- Form Crust: Press the mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 10 minutes, then set aside to cool while you prepare the filling.
Step 2: Prepare the Filling
- Melt Chocolate: In a microwave-safe bowl or using a double boiler, melt the semi-sweet and bittersweet chocolate until smooth. Set aside to cool slightly.
- Beat Cream Cheese and Sugars: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, dark brown sugar, and cocoa powder, and mix until well combined.
- Add Eggs and Yolks: Beat in the eggs and egg yolks one at a time, mixing well after each addition.
- Add Cream and Vanilla: Mix in the heavy cream and vanilla extract until smooth.
- Combine with Chocolate: Gradually add the melted chocolate to the cream cheese mixture, beating until fully incorporated.
Step 3: Assemble and Bake
- Pour Filling: Pour the chocolate cheesecake filling over the pre-baked crust, spreading it out evenly.
- Add Dulce de Leche: Dollop spoonfuls of dulce de leche over the top of the cheesecake filling. Use a knife or skewer to gently swirl the dulce de leche into the filling.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly open for 1 hour.
- Cool Completely: Remove the cheesecake bars from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight.
Step 4: Prepare the Ganache
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
- Melt Chocolate: Place the semi-sweet chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.
Step 5: Top and Serve
- Add Ganache: Pour the ganache over the chilled cheesecake bars, spreading it out evenly. Refrigerate for an additional 30 minutes, or until the ganache is set.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve. Enjoy these rich and decadent Dulce de Leche Chocolate Cheesecake Bars!
Cooking Notes
- Cream Cheese: Make sure the cream cheese is fully softened to avoid lumps in your filling.
- Chocolate: Use high-quality chocolate for the best flavor and texture.
- Baking: Keep an eye on the cheesecake bars while baking to ensure they don’t overbake and crack.
Frequently Asked Questions
Q: Can I use a different type of cookie for the crust? A: Yes, you can use any type of cookie crumb for the crust, such as graham crackers or digestive biscuits.
Q: How do I store leftovers? A: Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze these cheesecake bars? A: Yes, you can freeze the cheesecake bars. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Keto/Low Carb Version
To make a keto or low-carb version of Dulce de Leche Chocolate Cheesecake Bars, follow these modifications:
- Crust: Use a crust made from almond flour and a keto-friendly sweetener.
- Sugar: Replace the sugar and brown sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Chocolate: Use sugar-free chocolate for the filling and ganache.
Dulce de Leche Chocolate Cheesecake Bars are a rich and indulgent treat that’s perfect for any special occasion. With their creamy filling, dulce de leche swirls, and smooth ganache topping, they’re sure to be a hit. Try this recipe today and enjoy a homemade dessert that’s both decadent and satisfying! Did you enjoy this Dulce de Leche Chocolate Cheesecake Bars recipe? Share your experience in the comments below and tag us on social media with your delicious creations! For
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