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...


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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

Directions Step-By-Step

1
Preheat oven to 350 degrees.
Line 9x13 pan with foil, folding excess over the sides.
2
Mix 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.
3
LOWER the oven temperature to 325 degrees.
4
While crust is cooling, mix in 1/8 teaspoon salt into 1/2 cup dulche de leche. Set aside.
5
In bowl of electric mixer, beat cream cheese until smooth and creamy, about 5 minutes on medium speed.
6
Beat in sugar and vanilla. Add eggs one at a time, beating well after each.
7
Scrape 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.
8
Pour 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.
9
Set 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