Dulce de Leche Cheesecake Bars

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Dulce de Leche Cheesecake Bars
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Makes: 20 servings adjust
"Dulce de leche, a rich caramel sauce popular in Latin countries, flavors the filling and also serves as a soft glaze for the bars. A sprinkling of sea salt turns this dessert into a craveable salty-sweet treat." Makes 24

Directions

Ingredients

  • Non-Stick Cooking Spray
  • 2 1⁄4 cups Graham Crackers, finely ground (from about 17 whole graham crackers)
  • 2 tablespoons Sugar
  • 1⁄4 teaspoon Ground Cinnamon
  • 10 tablespoons Unsalted Butter, 1 1/4 sticks, melted

Step 1

CRUST: Preheat oven to 350°F. Coat 13x9x2-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.

Ingredients

  • 3 packages Cream Cheese, 8 oz packages, Philadelphia brand, room temperature
  • 1 cup Sugar
  • 3 large Egg
  • 1⁄2 cup Dulce De Leche, purchased
  • 2 tablespoons Vanilla Extract

Step 2

FILLING: 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.
 

Step 3

GLAZE: 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.

Ingredients

  • Fleur De Sel

Step 4

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