Dulche de Leche Cheesecake Bars

mary Armstrong

By
@emit1961

This dessert was inspired by my friends from JAP group..I'm looking for...Thanks Ladies

This has a shortbread crust that stays crisp--topped with the creamy caramely goodness swirled into the cheesecake...OMG !!!

This recipe does need to be made ahead of time, a day before if you can, but at least 4 hours in the fridge chilling allowing the flavors to come together...

Rating:
★★★★★ 2 votes
Comments:
Serves:
2-3 dozen
Prep:
30 Min
Cook:
30 Min

Ingredients

CRUST

14 Tbsp
unsalted butter, melted and still warm
1/2 c
sugar
2 tsp
pure vanilla extract
1/2 tsp
salt
2 c
all purpose flour

DULCHE DE LECHE SWIRL

1/2 c
dulce de leche
1/8 tsp
salt

CHEESECAKE LAYER

3 pkg
cream cheese, 8 ounces each
1/2 c
sugar
2 tsp
pure vanilla extract
2 large
eggs, room temperature

Step-By-Step

1Preheat oven to 350 degrees.
Line 9x13 pan with foil, folding excess over the sides.
2Mix together the melted butter, sugar, vanilla and salt. Add flour and mix just to combine. Press the dough evenly the bottom of the pan. Bake 20-25 minutes, or until crust is golden brown, with the edges slightly darker than the center. Let cool on a wire rack.
3LOWER the oven temperature to 325 degrees.
4While crust is cooling, mix in 1/8 teaspoon salt into 1/2 cup dulche de leche. Set aside.
5In bowl of electric mixer, beat cream cheese until smooth and creamy, about 5 minutes on medium speed.
6Beat in sugar and vanilla. Add eggs one at a time, beating well after each.
7Scrape down the bowl and beat until batter is completely smooth and well blended. Stir in 2-3 tablespoons of cheesecake batter into the salted dulche de leche.
8Pour the remaining cheesecake batter over the cooled crust. Dollop the dulce de leche mixture over the cheesecake batter, leaving plenty of cheesecake batter in between. Using a knife, swirl the dulce de leche into the cheesecake batter in small circles until the surface is nicely marbled. Bake 20-30 minutes, or until the filling is puffed but still jiggles like Jell-o when the pan is nudged.
9Set the pan on a cooling rack and let cool completely. Refrigerate for at least 4 hours but preferably 24 hours before cutting into squares and serving. Keep leftovers refrigerated in an airtight container for up to 3 days.

About this Recipe