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Dulce de Leche Beer Cheesecake Bars with Brown Sugar Pretzel Crust

5 from 1 vote
Servings 24 squares


Dulce de Leche:

  • 1 (14oz) can sweetened condensed milk
  • 2 tablespoons whole milk or heavy cream
  • ½ teaspoon salt


  • 2 ½ cups (160g) mini pretzel twists
  • 2 tablespoons (15g) flour
  • ¼ cup (50g) brown sugar
  • 8 tablespoons (114g) melted butter


  • 3 (8oz) packages cream cheese (room temperature)
  • 1 tablespoon (7g) cornstarch
  • 2 tablespoons (15g) flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar
  • 1 teaspoon salt
  • 2 large eggs
  • ¼ cup (2oz) beer pilsner, pale ale, wheat beer
  • 1 teaspoon vanilla extract


Make the Dulce de Leche:

  • Pressure cooker method: Remove the top of the can of sweetened condensed milk. Cover with aluminum foil.
  • Add the cooking rack to the bottom of a pressure cooker or Instant Pot. Add the prepared can. Pour water in the pressure cooker until about halfway up the side of the can.
  • Cover tightly, making sure the steam vent is closed.
  • Cook on high for 60 minutes. Allow the steam to vent naturally. Once the can has cooled, remove from the pressure cooker. (for stovetop and slow cooker method, see note*)

Make the crust:

  • Preheat oven to 375°F.
  • Add the pretzels, flour, brown sugar to a food processor, process until just crumbs remain. Add the melted butter, pulse until well combined.
  • Press into a 9x13 pan that has been lined with parchment or greased.
  • Bake the crust for 8 minutes (this will just help it set and be a distinct layer from the cream cheese) remove from the oven.

Make the filling:

  • Lower the oven temperature to 325°F.
  • Add the cream cheese, flour, both sugars, cornstarch, and salt to the bowl of a stand mixer, beat until well combined.
  • Add the eggs and vanilla one at a time, beating well between additions.
  • Pour in the beer, mixing until combined.
  • Pour onto the crust, bake at 325°F for 35-40 minutes or until the edges have puffed slightly and the filling no longer sloshes when the pan is lightly shaken (a slight jiggle in the center is to be expected). Allow to cool to room temperature.
  • Add the dulce de leche, milk or cream, and salt to a small blender or food processor, blend until well combined (this will make the dulce de leche pourable).
  • Pour the dulce de leche over the cheesecake. Refrigerate until set, at least 3 hours.


*To make Dulce de Leche on the stovetop, peel the label off the can but do not open. Add the can to a large pot of water and bring to a boil. Reduce heat to a simmer checking every 30-minutes that the water is still above the can, adding more when it gets low. Simmer for 3 hours. Remove can with tongs or slotted spoon, allow to cool to room temperature (contents are under pressure, do not open until cooled). Or you can add the cans to a slow cooker, cover with water and cook on low for 8 hours, allow to cool naturally before opening.