dulche de leche cheesecake bars

★★★★★ 2
a recipe by
mary Armstrong
San Antonio, TX

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...

★★★★★ 2
serves 2-3 dozen
prep time 30 Min
cook time 30 Min

Ingredients For dulche de leche cheesecake bars

  • 14 Tbsp
    unsalted butter, melted and still warm
  • 1/2 c
  • 2 tsp
    pure vanilla extract
  • 1/2 tsp
  • 2 c
    all purpose flour
  • 1/2 c
    dulce de leche
  • 1/8 tsp
  • 3 pkg
    cream cheese, 8 ounces each
  • 1/2 c
  • 2 tsp
    pure vanilla extract
  • 2 lg
    eggs, room temperature

How To Make dulche de leche cheesecake bars

  • 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.

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