Dulce de Leche Cheesecake Bars
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- see below
1 package graham crackers
2 tablespoons sugar
3 tablespoons butter, melted
For the Filling:
12 ounces (about 1 cup) dulce de leche* (warmed)
2 (8 oz.) packages cream cheese, at room temperature
½ cup granulated sugar
2 teaspoons vanilla extract
For the Glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup
1 Tbsp chocolate liqueur or heavy cream
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.
Beat the cream cheese on medium-high speed until 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 after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.
Pour the cream cheese mixture over the dulce de leche layer and spread evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely-about 2 hours.
Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut. **
**Let the pan sit at room temperature for about 10 minutes before you lift the bars out and cut them. The chocolate glaze will crack if you cut them while they are still very cold