Dulche de Leche Cheesecake Bars

Name: Dulche de Leche Cheesecake Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2-3 dozen
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

By mary Armstrong
@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 votes5

Comments:

5 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
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How to Make Dulche de Leche Cheesecake Bars

Step-by-Step

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.