Dulche de Leche Cheesecake Bars
By
mary Armstrong
@emit1961
1
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...
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...
Ingredients
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CRUST
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14 Tbspunsalted butter, melted and still warm
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1/2 csugar
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2 tsppure vanilla extract
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1/2 tspsalt
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2 call purpose flour
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DULCHE DE LECHE SWIRL
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1/2 cdulce de leche
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1/8 tspsalt
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CHEESECAKE LAYER
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3 pkgcream cheese, 8 ounces each
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1/2 csugar
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2 tsppure vanilla extract
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2 largeeggs, room temperature
How to Make Dulche de Leche Cheesecake Bars
- Preheat oven to 350 degrees.
Line 9x13 pan with foil, folding excess over the sides. - 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.
- LOWER the oven temperature to 325 degrees.
- While crust is cooling, mix in 1/8 teaspoon salt into 1/2 cup dulche de leche. Set aside.
- In bowl of electric mixer, beat cream cheese until smooth and creamy, about 5 minutes on medium speed.
- Beat in sugar and vanilla. Add eggs one at a time, beating well after each.
- 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.
- 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.
- 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 Dulche de Leche Cheesecake Bars
Course/Dish: Other Desserts
