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Brownie Bottom Dulce de Leche Cheesecake Bars

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!
5 from 4 votes
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 24 bars

Ingredients
  

For the brownie bottom

  • ½ cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup cocoa powder
  • ⅓ cup semi-sweet chocolate chips melted
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder

For the cheesecake

  • 32 ounces cream cheese 4 bricks, softened1
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 14 ounces dulce de leche canned

Instructions
 

To make the brownie bottom

  • 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 9x13-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.

To make the cheesecake

  • 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.