Dulce De Leche Cheesecake Bars:

Recipe is from Brown eyed bakers blog.


Makes 36 small squares or 16 dessert-size pieces

For the Crust:
3½ ounces graham crackers, crushed (1 cup of crumbs)
2 tablespoons sugar
3 tablespoons butter, melted

For the Filling:
12 ounces dulce de leche or 1 cup (or caramel, if you can’t find it and don’t want to make it)
16 ounces cream cheese, at room temperature
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup

To Make Dulce de Leche: Pour one 14-ounce can of sweetened condensed milk into the top of a double boiler pan and cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored. Remove from heat and whisk until smooth.

1. Make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.

2. Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.

3. Make the Filling. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.

4. Beat the cream cheese on medium-high speed unti light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.

5. Pour the cream cheese mixture over the dulce de leche layer evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours.

6. Glaze the cake. Heat the chocolate, butter and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth. Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for at least 30 minutes before serving.

7. Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut.