Dulce de Leche Chocolate Cheesecake Bars

March 6, 2023

Dulce de Leche Chocolate Cheesecake Bars

A delicate, decadent interpretation of chocolate cheesecake with an oreo crust, thick dulce de leche, impeccably whipped chocolate cheesecake and a silky chocolate ganache on top!



1 Package Oreos crushed into fine motes

Cup Adulation melted


6 Ounces Semi Sweet Chocolate

6 Ounces Bittersweet Chocolate german chocolate works for a sweeter chocolate flavor

3 Packages Cream rubbish 8 ounces each for a aggregate of 24 ounces, softened

1 Cup Sugar

Cup Dark Brown Sugar light works too

2 Soupspoons Cocoa Powder

4 Large Eggs

2 Egg thralldom

1 Mug Heavy Cream

2 Ladles Vanilla

1 Can Dulce de Leche


12 Ounces Semi Sweet Chocolate

1 Mug Heavy Cream


For the Crust

Preheat the roaster to 350

Line a 9×13- inch baking visage with aluminum antipode, allowing two of the sides to lap and spot smoothly with nonstick baking spray. Set away.

In a large coliseum combine the crushed cookie motes and melted adulation, mix well to combine.

Press into the visage and up the sides just a little.

Singe for 10 twinkles. Remove the crust from the roaster and set away on a cooling rack until completely cool.

In a microwave oven safe coliseum, add the dulce de leche and heat for 30 seconds. Pour over the cheesecake crust and set away.

For The Filling

Lower the temperature to 325 degrees.

Fill a saucepan with a many elevation of water and bring it to a low poach over medium heat. Place a heatproof coliseum that won’t touch the stewing water but touch all the sides, on top of the saucepan. Reduce the heat to low and add the diced chocolate into the coliseum over the pot.

Heat until the chocolate is fully melted, stirring sometimes with a rubber spatula. Remove the pot from the heat, leaving the coliseum of chocolate over the hot water. Set away.

In the coliseum of stage mixer, whisk the cream rubbish until fully smooth, scraping down the sides of the coliseum as demanded.

Add in both sugars and cocoa greasepaint and beat until smooth and delicate. Add in the eggs, egg thralldom , and heavy cream and blend until just combined, about 20 seconds, don’tover-mix.

Fold in the chocolate. Eventually add in the vanilla and stir for another 20 seconds.

Using a rubber spatula, stir the stuffing, lading from the veritably nethermost several times to insure it’s unevenly blended.

Using the spatula again, scrape the stuffing into the crust and gently spread it out unevenly.

Singe the cheesecake for 30 twinkles, or until the center of the cutlet is set but still slightly jiggly. The cutlet will set fully as it cools.

Remove the cutlet from the roaster and place the visage on a line rack. Precisely loosen the antipode from the sides, also run the tip of a cutter around the sides of the visage.

Cool fully( in the visage), also transfer cheesecake to the refrigerator to bite for at least 4 hours.

For the Ganache

Add diced chocolate to a medium coliseum; set away.

In a small saucepan over medium- heat, bring the cream to a poach. Pour the cream on top of the chocolate pieces and set away for 1 nanosecond to begin to melt.

With a whisk, begin to stir the melted chocolate into the cream, whisking until smooth and lustrous.

Set away to cool to room temp.

Pour ganache over cooled cheesecake. Set away until ganache is set, about 1 hour.


These bars can be stored, approximately covered, in the refrigerator, for over to 5 days.