When I found this recipe I thought it was my own personal little miracle that had just floated into my hands. Instead it came in the mail published in a nationwide publication, but that didn’t diminish the awesomeness of finding this recipe.
Seriously people we are talking dulce de leche, cheesecake and cinnamon scented graham cracker crust…..HOLLA! When I took my first bite I totally busted out with a celebratory “running man” in the kitchen. I was all up in this cheesecake bar’s business!
First add all the crust ingredients in a bowl…..or whatever vessel you have clean at the moment, and whisk until combined.
Drizzle melted butter over graham cracker mixture and stir until coated.
Coat 13 x 9 x 2-inch metal baking pan with nonstick spray, line with parchment paper or foil and butter. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
In the bowl of an electric mixer combine soften cream cheese and sugar, blend until smooth and creamy, scraping the sides down as needed, about 1 minute.
Add eggs to the cream cheese mixture one at a time.
Now the sweet nectar and star to this awesome dessert, dulce de leche. You can find this in the Latin food section of your local grocery store or specialty Latin grocery.
Try not to open mouth wide and squirt directly into mouth……unless you really want to.
Add ducle de leche and vanilla to cream cheese mixture, mix about 10 seconds or until combined. Pour mixture into over cooled crust and bake at 350 degrees for 38 minutes or until just set in center and edges are puffed and slightly cracked. Transfer to a rack and cool completely.
Now some more dulce de leche. 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.
Pour glaze over cooled cheesecake and spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). When ready gently lift cheese cake out of the pan using the foil/parchment paper lining and cut into squares.
These cheesecake bars are absolutely heavenly. The cheesecake isn’t too heavy, the crust is crispy with a hint of cinnamon and the dulce de leche adds that gooey sticky quality that everyone loves out of a good dessert.
Sweet, sweet heaven on a plate in the shape of a square. A personal little package of divine pleasure.
Dulce de Leche Cheesecake Bars Bon Appétit | June 2010
- Nonstick vegetable oil spray
- 2 1/4 cups finely ground graham crackers (about 17 whole graham crackers)
- 2 Tbs sugar
- 1/4 tsp ground cinnamon
- 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 tsp vanilla extract
- 2/3 cup purchased dulce de leche
- 3 tablespoons (or more) heavy whipping cream
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray, line pan with foil or parchment paper and butter. 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.
Blend cream cheese and sugar in electric mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, mixing until combined. Add dulce de leche and vanilla; mix 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.
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).
Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars.