Dulce de Leche Cheesecake Bars

I kind of have a problem. I'm obsessed with cheesecake. Any other cheesecake fans here? My mom has made it as my birthday cake for as long as I can remember. It's delicious! Want to know what else is delicious? Dulce de leche. And when you combine these two things, it's absolute heaven. No, I'm serious. These things are a real slice of heaven, right in your mouth. I loved everything, even down to the chocolate on top. And I don't even like chocolate! It's rich, creamy, delightful and you'll love it. Thank you Brandy's Baking for making it possible to eat this lovely goodness!

My friend, Whitney, brought these over for a dinner get-together one night and I have nothing more to say about them than they're absolutely delicious and will make you crave them for the rest of your life. {Not that I know what that's like. *Ahem*}

Ingredients:

Crust:

• 1 package graham cracker
• 2 Tbsp. sugar
• 3 Tbsp. butter, melted

Filling:

• 12 oz. {about 1 cup} dulce de leche
• 2 (8 oz.) blocks of cream cheese, room temperature
• 1/2 cup sugar
• 2 eggs
• 2 tsp. vanilla extract

Glaze:

• 4 ounces bittersweet chocolate, coarsely chopped
• 4 Tbsp. (1/2 stick) unsalted butter, cut into pieces
• 2 tsp. light corn syrup
• 1 Tbsp. heavy cream

Directions:

1. CRUST: Preheat oven to 325°F.
2. Spray an 8-inch baking dish with non-stick spray.
3. Combine the graham crackers and sugar in a food processor and blend.
4. Add the butter and combine well.
5. Press the mixture evenly into the bottom of the dish.
6. Bake for 10 minutes and then place on cooling rack for 5 minutes.
7. FILLING: Spread the dulce de leche evenly over the graham cracker crust.
8. Place pan in refrigerator.
9. Meanwhile, beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes.
10. Add the sugar and continue to to beat on medium-high for another 2 minutes.
11. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necesarry. 
12. Beat in the vanilla extract.
13. Pour the cream cheese mixture over the dulce de leche later and spread evenly.
14. Bake for 40-50 minutes, or until the center only slightly jiggles.
15. Let cool completely. {About 2 hours.}
16. GLAZE: Heat the chocolate, butter, corn syrup, and cream in the microwave in 30-second intervals, stirring until smooth.
17. Let cool for about 10 minutes.
18. Pour the glaze over the cheesecake, making sure the top is evenly coated.
19. Chill for at least 30 minutes before serving.

Zachary and I ate these like a couple of ravenous beasts. You're sure to love them too!

-Sarah

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