These rich cheesecake bars are swirled with dulce de leche and set atop a brownie layer. The flavor combo is perfect, and you won’t be able to eat just one!
For this recipe I used canned dulce de leche (linked here). You can typically find it at your local grocery store with the other baking ingredients or in the aisle with the Mexican food. You can also easily make your own dulce de leche by heating a can of sweetened condensed milk. The process is linked here! The process of making your own takes a little more time, but is an easy option if you cannot find canned dulce de leche.
Using caramel is also an option for the swirls, but I prefer to use dulce de leche since it’s richer and creamier. What’s the difference between the two? Caramel is made using sugar and water and dulce de leche is made from milk and sugar. It sounds simple, but making both from scratch can be tricky! For ease of this recipe, I recommend going the canned/jarred route for both.
Tips for making this recipe:
- Line the pan with aluminum foil or parchment paper. This provides an easy way to remove the bars from the pan to cut, and helps prevent sticking. I prefer aluminum foil, since it hugs the edges of the pan creates a smoother bake on the corners.
- Do not over beat the cheesecake filling! While you want the cream cheese to be smooth, over beating (before or after adding the eggs) can cause the final texture to be too crumbly.
- Pour the dulce de leche to a medium microwave-safe bowl and lightly heat it in the microwave until it matches the consistency of the cheesecake batter (make sure it’s not too hot).
- Mix about ½ cup of cheesecake batter with the can of dulce de leche prior to creating the swirls in your cheesecake. This helps ensure that the texture of the two elements match, and helps the swirls from over-baking and crisping.
- Chill the bars in the refrigerator overnight to get the best consistency in the cheesecake.
Happy baking!
Brownie Bottom Dulce de Leche Cheesecake Bars
Ingredients
Method
- Preheat oven to 350 degrees.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, combine melted butter, sugar, eggs and vanilla extract. Mix until combined.
- Add in dry ingredients (cocoa powder, flour, baking powder, salt). Mix until combined.
- Add melted chocolate. Mix until combined,
- Line a 9×13-inch pan with aluminum foil and lightly grease the foil.
- Pour the batter into the pan and spread evenly. Bake for 15-18 minutes or until a toothpick comes out partially clean (no wet batter, but with crumbs attached).
- Remove from oven, set aside to cool. Leave the oven on.
- In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
- Add sugar, sour cream, vanilla extract, flour and salt. Beat on medium until smooth. Do not over beat. Scrape down the bowl once complete.
- Add in eggs, one at a time, beating on low after each addition until just combined. Do not over beat.
- Remove the dulce de leche from the can and place in a medium-sized bowl. Heat it in the microwave for 20-30 seconds, or until the consistency matches that of the cheesecake batter. Stir well.
- Add ½-¾ cup of cheesecake batter to the softened dulce de leche. Mix until combined.
- Pour the remaining cheesecake batter over the brownie bottom and spread evenly.
- Evenly spoon the dulce de leche mixture over the cheesecake batter (evenly space 12-16 spoonfuls, or until you have used all of the mixture).
- Use a fork or the end of a spoon/fork to swirl the batter together.
- Bake for 40-45 minutes or until the center has just a slight jiggle. Remove from oven and let cool to room temperature.
- Cover and chill in the refrigerator for 6 hours – overnight before serving.
Bonnie says
I made these bars for my neice’s wedding shower,they were a hit. Delicious 😍
Leslie says
Can these be frozen after baking?
Jackie says
Hi Leslie,
Yes these can be frozen after baking! I recommend removing them from the freezer and placing them in the fridge 24 hours before enjoying them.
Thanks!
Jackie
Deb says
These are FABULOUS!!!!!
Jackie says
I’m so glad that you liked them!
Natalie K. says
So decadent and tasty, and pretty easy to whip up!
Seanna says
If I make a 1/2 batch is the cooking time and temperature the same?
Jackie says
Use the same cooking temperature, but cook time will be less. Check them after 30-35 minutes to see if the center has set up and if the edges have just begun to brown. Enjoy!
Dee says
Could I use packaged brownie mix as a shortcut?
Jackie says
Great question! Yes you definitely can, I would just recommend not using all of it in the pan (maybe 3/4 of the batter) since the brownie layer might feel too thick otherwise
Rasha says
Phenomenal recipe!!! Flavor and texture is superb!
deniz B. says
since it is not easy to find sour cream, can I use a substitute or just omit? thanks in advance.
Jackie says
you can just omit the sour cream!
Gale says
If the cheesecake cracks does that mean I overcooked it??
Jackie says
Not necessarily! You can prevent cracking by letting it cool slowly as well. You could leave it in the oven after you turn it off for an hour or so, then remove to let it cool to room temp. Typically bars will not crack as easily, so there is a chance it was overdone.