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.
Pin Up Lingerie says
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I just baked and took this dulce de leche cheesecake recipe out of my oven…my house smells deliciosa! My husband is dying to dig in…but it won’t be ready until tomorrow…when he’s at work. I hope there is some left when he gets home. I love your blog…que recetas tan ricas!
HI,a fellow Canadian,here in Nova Scotia,it comes in a jar and it is a President’s Choice product or aka Superstore.They stopped carrying it for awhile but due to so many begging to bring it back they did.It is not with the ice-cream sauces just bought one today but sorry can’t remember what aisle it was in as sometimes they move it around,best to ask someone that works on the floor,alot faster than roaming. thestwthe w
Matthew Clark says
i just leave munching and eating cheesecakes, they are tasty and yummy~~*
Nestle La Lechera is not available in Canada and I can’t find anything even close to this product except caramel sauce. Would that work? This recipe looks awesome and I’m dying to try it.
oops, just read your earlier replies to similar enquiries. Ignore my post. I’ll just make a quick trip to Bellingham, Washington to pick up this product and other favourites I can’t find up here. The Nestle La Lechera website has a find a store search area that worked wonderfully.
Lori @ RecipeGirl says
I love cheesecake. I love dulce de leche. This is a no brainer. I’m makin’ it!
I went to two stores in my small town (one being the local Mexican market) and couldn’t find the dulce de leche. What is my next best option? Smucker’s caramel???
Dulce de leche is different from your standard caramel. Dulce de leche is caramilezed is milk based and made of sweet condensed milk, caramel is sugar based. If you can’t find it you can try and make it your self by pouring a can of sweet condensed milk in a pie dish, and the pie dish in a pan of water and baking it in the oven at 425 degrees for just over an hour.
David Lebovitz has a good post on it. http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html
Maybe melting some milk kraft caramels might work too.
David describes something called Cajeta.. I may have seen that on the shelf at the Mexican store. Perhaps the clerk didn’t understand what I was looking for. I’ll go check it out again tomorrow and report back. (BTW the Cajeta looked like chocolate to me.. maybe it’s just the color that threw me off.)
Cajeta is basically ducle de leche made with goat’s milk. That will work also, it does tend to be darker in color but it is a good sub.
These cheesecake bars look beyond delicious!
marie green says
This recipe sounds wonderful I will have to try it since I like rich sweets.
I will not share this with anyone in my casa. I am selfish about cheesecake.
This dessert looks heavenly…….. I am going to forget about
dieting and make this one.
Why must you continue to torture me with such awesomeness? Stop it right now.
Oh my! I think I have found the ultimate dessert. Making this looks like a cinch and just a quick trip to the grocery and my dessert dreams will come true1 Thanks a bunch!
Yum! Those look amazing. I love the addition of cinnamon in the graham cracker crust! Must try!
i just got the urge to take a dive into a pool of caramel. is that so wrong? 🙂