dulche de leche cheesecake bars

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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