Ingredients:
For the Crust:
Cinnamon graham cracker crumbs (finely ground): 1½ cups
Brown sugar: 1/4 cup
Melted butter: 1/4 cup
For the Filling:
Cream cheese (softened to room temperature): 2 (8-ounce) packages
Sugar: 2/3 cup
Eggs: 2
Vanilla extract: 1 Tbsp
Sour cream: 1/3 cup
Prepared dulce de leche: 2 Tbsp
For the Topping:
Prepared dulce de leche: 1 (13-ounce) can
Sea salt: For sprinkling
Directions:
Preheat & Prepare:
Preheat Oven:
Preheat your oven to 325°F (163°C).
Prepare Baking Pan:
Line an 8×8-inch baking pan with foil, ensuring the sides extend over the edges for easy removal.
Lightly mist the foil with cooking spray and set aside.
Make the Crust:
Mix Crust Ingredients:
In a large bowl, combine the cinnamon graham cracker crumbs, brown sugar, and melted butter.
Stir until well-moistened.
Form Crust:
Pour the mixture into the prepared pan, pressing it into a compact, even layer.
Bake Crust:
Bake the crust for approximately 12 minutes, then set aside to cool slightly.
Prepare the Filling:
Beat Cream Cheese and Sugar:
In the bowl of a stand mixer, beat the softened cream cheese and sugar on medium speed for about 2 minutes, until fluffy and light.
Add Eggs:
Add the eggs one at a time, mixing until each is incorporated.
Add Vanilla and Sour Cream:
Mix in the vanilla extract and sour cream.
Fold in Dulce de Leche:
Gently fold in 2 tablespoons of the prepared dulce de leche.
Assemble & Bake:
Pour Filling:
Pour the cream cheese filling over the pre-baked crust, spreading it into an even layer.
Bake Bars:
Return the pan to the oven and bake for 35-40 minutes, or until the center is set but still slightly jiggly.
If the top starts to brown too quickly, tent it with foil.
Cool Completely:
Once baked, cool the cheesecake bars completely in the pan.
Finish & Serve:
Add Topping:
Once cooled, spread the remaining dulce de leche evenly over the top of the cheesecake layer.
