If you’re looking for a dessert that’s a little extra special but still super easy to make, these Dulce de Leche Cheesecake Bars should be a contender! They start with a thick, buttery gingersnap crust to pack in some warm spices (though you can make them with standard graham crackers if you prefer), then they get topped with a rich and creamy vanilla bean cheesecake that gets swirled with gorgeous dollops of dulce de leche. The combination is SO good!
I especially love these for holiday gatherings because they’re easy to make ahead, they slice beautifully, and they look impressive without a lot of effort. You can absolutely serve them as is right out of the pan. They can even be handheld! Or, if you want to fancy them up, add a dollop of whipped cream, a little sprinkle of cinnamon, and an extra drizzle of dulce de leche.
Ingredients Needed
This is just a preview of ingredients and method, so you can do a quick grocery check and see an overview. Keep scrolling for full printable recipe!
- Gingersnap cookies – you’ll want crispy hard cookies, that generally come in a box, not a soft, bakery style cookie.
- Butter
- Brown Sugar
- White Sugar
- Spices: Cinnamon, ginger, cloves, salt
- Full Fat Cream Cheese
- Eggs
- Flour
- Vanilla Bean Paste – or vanilla extract
- Dulce de Leche – buy this jarred, canned (easily found in the baking aisle) or make your own.
- Whipped Cream – Optional, for serving
How to Make
- Start by making an easy buttery cookie crust by mixing cookie crumbs, butter, brown sugar, and a few spices. Press this mixture into a 9×13 pan.
- Next you’ll mix up an easy, lightly spiced vanilla cheesecake and pour on top of the crust.
- For the dulce de leche swirl, combine dulce de leche with a little cheesecake batter and dollop into the pan, using a knife to swirl things around.
- Bake, chill, and serve!
Storing and Other Tips
- Make Ahead: You can prepare these up to 2-3 days in advance and store them tightly covered in the refrigerator.
- Freeze: Once completely chilled, you can either cover and seal well, or cut into individual portions and individually wrap and place in an airtight container and freeze up to 2 months.
- Serving Ideas: These can be served right out of the pan, or plate them up and top with extra dulce de leche and whipped cream!
Frequently Asked Questions
Yes! Simply substitute 3 cups of finely crushed graham crackers for the gingersnaps. Since grahams have a mild flavor, you can keep the added cinnamon and ginger for a lightly spiced crust, or omit them for a more traditional flavor. Keep in mind that grapham crackers may absorb butter differently, so adjust slightly if needed until the crumbs hold together when pressed.
Cheesecake bars are perfect to make ahead, since they really need to be made ahead to chill and set. You can prepare them up to 2-3 days in advance and store them tightly covered in the refrigerator. For best presentation, wait to add any toppings until just before serving.
Yes! Cheesecakes freeze really well. Once completely chilled, you can either cover and seal well, or cut into individual portions and individually wrap and place in an airtight container and freeze up to 2 months. Thaw in the refrigerator. Of course wait till right before serving to add any toppings.
Nope! Because these are cooked in a shallow 9×13 pan, they bake more evenly and don’t require a water bath.
Dulce de Leche Cheesecake Bars with Ginersnap Crust
Ingredients
Crust
- 3 cups finely crushed gingersnap cookies depending on brand, 12-16oz
- 2 tablespoons lightly packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon cloves optional, I like it!
- ¼ teaspoon salt
- ½ cup butter, melted
Cheesecake Filling
- 24 ounces full fat cream cheese, softened 3 standard 8oz packages
- ⅔ cup sugar
- ½ cup full fat sour cream at room temperature
- 3 large eggs, at room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 tablespoon flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup dulce de leche a 13.4 oz can will provide extra for drizzling
Optional Toppings
- Sweetened whipped cream
- Heavy cream for thinning dulce de leche see notes
- Ground cinnamon for sprinkling
Instructions
Preparation
- All ingredients should be set out and at room temperature.
- Preheat oven to 325°F. Line a 9×13-inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Make the Crust
- Place gingersnap cookies in a food processor and process until finely crushed. Measure 3 cups of fine crumbs.
- In a mixing bowl, combine cookie crumbs, brown sugar, cinnamon, ginger, cloves (if using), and salt. Stir until evenly combined and then add melted butter. Use a fork to combine well. I like to use clean hands to make sure everything is evenly moistened.
- Transfer mixture to the prepared pan and press evenly across the bottom, using the flat bottom of a measuring cup to flatten the crumbs. Set aside.
Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese and sugar on medium-low speed until completely smooth, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add sour cream, vanilla bean paste, flour, cinnamon, and salt. Mix on low speed until combined.
- Add eggs one at a time, mixing on low speed just until incorporated after each addition. Scrape sides of bowl and make sure everything is sufficiently combined, but don't over mix.
- Reserve ½ cup of the cheesecake batter and pour remaining cheesecake batter over the prepared crust and spread into an even layer.
Dulce de Leche Swirls
- Place ½ cup dulce de leche in a small heat-safe bowl. Microwave for 10-15 seconds. You do not want this hot and bubbly, but it does help to soften just a bit!
- Add reserved ½ cup cheesecake batter to the bowl with the dulce de leche and whisk until smooth.
- Drop small spoonfuls of the mixture evenly over the cheesecake filling. It's okay if it looks a bit chaotic!
- Using a butter knife or wooden skewer, gently swirl the dulce de leche mixture into the cheesecake batter to create a marbled pattern. Keep swirls as shallow as possible and avoid touching through to the crust.
Bake, Chill, and Serve
- Bake in preheated 325°F oven for 35–45 minutes, beginning to peek around 30 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle when the pan is gently shaken. It should not ripple like liquid.
- Remove cheesecake from the oven immediately when done. Allow to cool at room temperature for approximately 1 hour.
- Refrigerate for at least 6 hours, preferably overnight, until completely chilled and firm. Use the parchment overhang to lift cheesecake from the pan. Cut into 24 bars, wiping the knife clean between cuts. For super clean cuts, you can also warm your knife under hot water and dry between cuts.
- If desired, serve with a dollop of whipped cream, a light sprinkle of cinnamon, and an additional drizzle of dulce de leche. The dulce de leche will be thick, so it helps to slightly warm it up, and/or place in a zip top bag with the tip cut off to drizzle. If you'd like to to make a more pourable sauce, combine ½ cup remaining dulce de leche with 2 tablespoons heavy cream. Microwave for 10–15 seconds, stir until smooth, and add additional cream a bit at a time until desired consistency is reached. Drizzle while slightly warm.
