Dulce de Leche Cheesecake Bars

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 :)

(Print)
What you need:
Crust:

• 1 sleeve graham crackers
• 2 Tbsp. sugar
• 3 Tbsp. butter, melted

Filling:

• 12 oz. dulce de leche
• 2 (8 oz.) pkg. cream cheese, room temp
• 1/2 cup sugar
• 2 eggs
• 2 tsp. vanilla

Glaze:

• 4 oz. bittersweet chocolate, chopped
• 4 Tbsp. butter
• 2 tsp. corn syrup
• 1 Tbsp. heavy cream

Directions:

1. Prepare an 8-inch square pan with parchment paper and nonstick spray.
2. For crust: Grind crackers with sugar. Stir in butter. Bake at 325* for 10 minutes and cool on a wire rack for 5 minutes.
3. Pour dulce de leche on the crust and refrigerate.
4. For filling: Beat cream cheese for 3 minutes. Add sugar and beat another 2 minutes. Add eggs and vanilla; beat just until incorporated.
5. Spread filling on top of dulce de leche layer. Bake for 45 to 55 minutes. Cool for 2 hours.
6. 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.
7. Let sit at room temp for 10 minutes before cutting.

Recipe from Brandy's Baking

This was recreated by Bewitching Kitchen for May 2014 SRC {here}