Recipes

Dulce de Leche Cheesecake Bars

1 Mins read
0
29
0
Share
Scroll to recipe
Share
Dulce de Leche Cheesecake Bars

Dulce de Leche Cheesecake Bars

amanda

Equipment

  • - Chef's Knife

  • - Mixing Bowl

  • - Springform Pan

  • - Parchment Paper

  • - Food Processor (optional)

  • - Measuring Cups & Spoons

  • - Electric Mixer (stand mixer)

  • - Cooling Rack

  • - Silicone Spatula

  • - Cheese Grater (optional)

Ingredients

  • Nonstick vegetable oil spray

  • 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)

  • 2 tablespoons sugar

  • 1/4 teaspoon ground cinnamon

  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted

  • 3 8-ounce packages Philadelphia-brand cream cheese, room temperature

  • 1 cup sugar

  • 3 large eggs

  • 1/2 cup purchased dulce de leche*

  • 2 teaspoons vanilla extract

  • 2/3 cup purchased dulce de leche

  • 3 tablespoons (or more) heavy whipping cream

  • Fleur de sel**

Instructions

1

Instruction 1

Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
2

Instruction 2

Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
3

Instruction 3

Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.
4

Instruction 4

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.
5

Instruction 5

* A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.
6

Instruction 6

** A type of sea salt; available at some supermarkets and at specialty foods stores.
0
29
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *