Dulce De Leche Cheesecake Bars
Sept 11, 2021 14:43:10 GMT -5
Post by Honoria on Sept 11, 2021 14:43:10 GMT -5
DULCE DE LECHE CHEESECAKE BARS
yield 24 BARS
prep time 30 MINUTES
cook time 52 MINUTES
total time 1 HOUR 22 MINUTES
INGREDIENTS
FOR THE CRUST:
2 & 1/4 cups (225g) graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
10 tablespoons (141g) unsalted butter, melted
FOR THE FILLING:
24 ounces (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1/2 cup (150g) dulce de leche
2 teaspoons vanilla extract
FOR THE GLAZE:
2/3 cup (200g) dulce de leche
3 tablespoons heavy whipping cream
sea salt, optional
INSTRUCTIONS
TO MAKE THE CRUST:
Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan. If you like, you can line the pan with parchment paper and grease the lining.
Mix the graham cracker crumbs, sugar, and cinnamon. Add the melted butter. Stir until combined.
Press the crust mixture firmly onto the bottom of the prepared pan. Bake 10 minutes. Cool on a wire rack.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the dulce de leche and vanilla.
Spread the batter evenly over the partially baked, cooled crust. Bake 38-42 minutes, or until the center is set and the edges are puffed and slightly cracked. Cool completely on a wire rack.
TO MAKE THE GLAZE:
Place the dulce de leche and cream in a microwave-safe bowl. Heat in 10-second intervals until melted. Stir until blended. If the mixture is too thick to pour, add more cream, a teaspoonful at a time, until pourable.
Pour the glaze over the cooled cheesecake. Spread evenly. Refrigerate 1 hour or until chilled. (Note that the glaze will not become firm.)
Cut into bars. Sprinkle with sea salt, if using.
link
yield 24 BARS
prep time 30 MINUTES
cook time 52 MINUTES
total time 1 HOUR 22 MINUTES
INGREDIENTS
FOR THE CRUST:
2 & 1/4 cups (225g) graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
10 tablespoons (141g) unsalted butter, melted
FOR THE FILLING:
24 ounces (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1/2 cup (150g) dulce de leche
2 teaspoons vanilla extract
FOR THE GLAZE:
2/3 cup (200g) dulce de leche
3 tablespoons heavy whipping cream
sea salt, optional
INSTRUCTIONS
TO MAKE THE CRUST:
Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan. If you like, you can line the pan with parchment paper and grease the lining.
Mix the graham cracker crumbs, sugar, and cinnamon. Add the melted butter. Stir until combined.
Press the crust mixture firmly onto the bottom of the prepared pan. Bake 10 minutes. Cool on a wire rack.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the dulce de leche and vanilla.
Spread the batter evenly over the partially baked, cooled crust. Bake 38-42 minutes, or until the center is set and the edges are puffed and slightly cracked. Cool completely on a wire rack.
TO MAKE THE GLAZE:
Place the dulce de leche and cream in a microwave-safe bowl. Heat in 10-second intervals until melted. Stir until blended. If the mixture is too thick to pour, add more cream, a teaspoonful at a time, until pourable.
Pour the glaze over the cooled cheesecake. Spread evenly. Refrigerate 1 hour or until chilled. (Note that the glaze will not become firm.)
Cut into bars. Sprinkle with sea salt, if using.
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