"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!"
Brownie Bottom Dulce de Leche Cheesecake Bars
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Prep time 30mins
Cook time 1hr
Serves or Makes: 24
Recipe Card
For the brownie bottom
ingredients
- 1/2 cup melted butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/3 cup semi-sweet chocolate chips
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
To make the brownie bottom
Method
Step 1
Preheat oven to 350 degrees.
Step 2
Using a hand mixer or a stand mixer fitted with the whisk attachment, combine melted butter, sugar, eggs and vanilla extract. Mix until combined.
Step 3
Add in dry ingredients (cocoa powder, flour, baking powder, salt). Mix until combined.
Step 4
Add melted chocolate. Mix until combined,
Step 5
Line a 9×13-inch pan with aluminum foil and lightly grease the foil.
Step 6
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).
Step 7
Remove from oven, set aside to cool. Leave the oven on.
For the cheesecake
ingredients
- 32 ounces cream cheese
- 1 granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 all-purpose flour
- 1/4 salt
- 14 ounces canned dulce de leche
To make the cheesecake
Step 1
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.
Step 2
Add sugar, sour cream, vanilla extract, flour and salt. Beat on medium until smooth. Do not over beat. Scrape down the bowl once complete.
Step 3
Add in eggs, one at a time, beating on low after each addition until just combined. Do not over beat.
Step 4
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.
Step 5
Add ½-¾ cup of cheesecake batter to the softened dulce de leche. Mix until combined.
Step 6
Add ½-¾ cup of cheesecake batter to the softened dulce de leche. Mix until combined.
Step 7
Pour the remaining cheesecake batter over the brownie bottom and spread evenly.
Step 8
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).
Step 9
Use a fork or the end of a spoon/fork to swirl the batter together.
Step 10
Bake for 40-45 minutes or until the center has just a slight jiggle. Remove from oven and let cool to room temperature.
Step 11
Cover and chill in the refrigerator for 6 hours – overnight before serving.