Dulce de Leche Cheesecake Bars with Ginersnap Crust
Rich and creamy vanilla bean cheesecake bars with beautiful dulce de leche swirls and a thick, buttery, gingersnap crust. An impressive make-ahead dessert that's perfect for fall, holidays, and special occasions.
Servings bars
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.
Nutrition
Calories: 239kcal, Carbohydrates: 20g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 65mg, Sodium: 257mg, Potassium: 105mg, Fiber: 0.4g, Sugar: 11g, Vitamin A: 563IU, Vitamin C: 0.05mg, Calcium: 50mg, Iron: 1mg
Calories: 239kcal
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