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Dulce de Leche Cheesecake Bars

Ingredients

Crust

  • Crust:
  • 1 package graham cracker
  • 2 Tbsp. white sugar
  • 3 Tbsp. salted butter melted

Filling

  • 12 oz. dulce de leche
  • 16 oz cream cheese softened
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 tsp. vanilla extract

Glaze

  • 4 ounces dark chocolate coarsely chopped
  • 4 Tbsp. salted butter
  • 2 tsp. light corn syrup
  • 1 Tbsp. heavy cream

Instructions

Crust

  1. 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.

Filling

  1. Spread the dulce de leche evenly over the graham cracker crust.

  2. Place pan in refrigerator.
  3. Meanwhile, beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes.
  4. Add the sugar and continue to to beat on medium-high for another 2 minutes.
  5. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necesarry.
  6. Beat in the vanilla extract.
  7. Pour the cream cheese mixture over the dulce de leche later and spread evenly.
  8. Bake for 40-50 minutes, or until the center only slightly jiggles.
  9. Let cool completely. {About 2 hours.}

Glaze

  1. Heat the chocolate, butter, corn syrup, and cream in the microwave in 30-second intervals, stirring until smooth.

  2. Let cool for about 10 minutes.
  3. Pour the glaze over the cheesecake, making sure the top is evenly coated.
  4. Chill for at least 30 minutes before serving.