August 2, 2010

Dulce de Leche Cheesecake Squares

Cheesecake and ice cream: the two keys to my heart. Throw in some gooey, rich, caramely dulce de leche into either one? I'll be in love for eternity.

That's pretty much how I feel about these bars too, it was literally love at first bite. Or rather, love at first lick of the spatula while lifting them out of the pan ;)

I've been waiting all summer for an excuse to whip up these bad boys, and when my mom told me we were headed up to NOVA for my Uncle's birthday party, Mexican themed might I add, I knew I had to perfect dessert to bring up- these bad boys!

While I loved seeing everyone go after these rather than the store bought sheet cake, and then going back for a second...a third...and then some crumbs, I wanted to eat them all. They were amazing. Between the slight cinnamon in the crust, the sea salt sprinkled on top and the heavenly dulce what's not to love?

Dulce de Leche Cheesecake Squares
From Bon Appetit

For crust:
17 whole graham crackers
2 tbs. suagr
1/4 tsp. ground cinnamon
10 tbs. butter (1 1/4 sticks) melted

For filling:
3 8-oz. packages cream cheese at room temperature
1 cup sugar
3 large eggs
1/2 cup dulce de leche
2 tsp. vanilla

2/3 cup dulce de leche
1/4 cup heavy cream
sea salt for sprinkling

Preheat the oven t0 350F and grease a 9x13 light metal baking pan. Crumble the graham crackers into the bowl of a food processor along with the sugar and cinnamon. Pulse until you have achieved fine crumbs. Pour in the melted butter and pulse again until the mixture comes together, usually about 10 seconds/pulses. Press the crumb mixture evenly into the bottom of the pan. Bake the crust for 10 minutes or until lightly golden. Allow to cool completely on a rack.

While the crust is cooling prepare the filling. Blend the cream cheese and sugar in the same food processor until cream and smooth: to achieve "ultimate smoothness" make sure to scrape down not only the sides every once in a while, but the bottom as well because cream cheese can stay down there and not get fully incorporated. Next, add the eggs one at time, scraping down the sides/bottom well after each addition. Finally, add the vanilla and dulce de leche, process a little more until all smooth and then pour over cooled crust. Bake for 35 minutes or until the edges are puffy and the center is fully set. Like the crust, allow to cool completely.

To finish off the bars, make the glaze. In a microwave safe bowl whisk together the cream and remaining dulce. Heat in a microwave in 10 second intervals (it took me a little over 30 seconds) or until the mixture is melted and easy to work with. Spread over the cooled cheesecake and then refrigerate for 1 hour. Cut with a sharp knife to ensure clean lines, and then sprinkle with sea salt before devouring :)


  1. Can you say, "grab me a fork." Cheesey, creamy, heavenly. And worth the calories!

  2. Yum and pass the plate, please!

  3. Ahh these look amazing! Definitely adding it to the list of recipes I want to try out.