I made homemade dulce de leche specifically to make these cheesecake bars. Our monthly steering meeting's potluck theme was Mexican and I thought these would be the perfect dessert. It is a labor of love and took a few hours to make all the pieces of the puzzle, but in the end it was completely worth it. These bars are rich, but unbelievable. They turn out in a completely awesome way - you can see all the layers - and it looks so impressive. I, of course, had extras and took them to the company where they were gone in an instant. I think it's almost expected that I come in with some type of food if I visit :)
What you need:
- 1 sleeve graham crackers
- 2 Tbsp. sugar
- 3 Tbsp. butter, melted
- 12 oz. dulce de leche
- 2 (8 oz.) pkg. cream cheese, room temp
- 1/2 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 4 oz. bittersweet chocolate, chopped
- 4 Tbsp. butter
- 2 tsp. corn syrup
- 1 Tbsp. heavy cream
- Prepare an 8-inch square pan with parchment paper and nonstick spray.
- For crust: Grind crackers with sugar. Stir in butter. Bake at 325* for 10 minutes and cool on a wire rack for 5 minutes.
- Pour dulce de leche on the crust and refrigerate.
- For filling: Beat cream cheese for 3 minutes. Add sugar and beat another 2 minutes. Add eggs and vanilla; beat just until incorporated.
- Spread filling on top of dulce de leche layer. Bake for 45 to 55 minutes. Cool for 2 hours.
- For glaze: Heat all ingredients in a saucepan or double broiler, stirring until smooth. Cool for 10 minutes and pour over cooled filling. Chill for at least 30 minutes.
- Let sit at room temp for 10 minutes before cutting.