Monday, July 5, 2010

Salted Dulce de Leche* Cheesecake Bars

I decided I was going to make these for a 4th of July cookout before realizing that dulce de leche wasn't as easy to find as I would have thought. After looking in 6 stores, I gave up and bought caramel (Marzetti's caramel dip to be exact) and used that in place of the dulce de leche below.

The original recipe came from here, and other than the caramel sub, the only other change was to add about 1-2 Tbsp more cream to the topping, as the caramel was thicker than dulce de leche would have been.

These still turned out pretty well, and I'd definitely make them again -- hopefully actually using dulce de leche next time.

2 1/4 cups graham crackers, crushed
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons melted butter

3 packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup Dulce De Leche (or caramel)
2 teaspoons vanilla extract

2/3 cup Dulce De Leche (or caramel)
3 tablespoons heavy cream
sea salt or fleur de sel

Combine the crust ingredients in a bowl and mix well. Press into lightly greased (spray Pam is fine) 9 x 13 baking pan. Bake at 350 degrees for 10 minutes. Let cool.

In a mixing bowl combine cream cheese and sugar until fully blended. Add eggs one at a time, fully incorporating after each addition. Add Dulce De Leche and vanilla extract and mix thoroughly. Pour and scrape over crust and spread evenly all the way to the edges of the pan. Bake at 350 for 38 to 42 minutes until filling is puffed, browning, and starting to crack. Remove and let cool.

Heat glaze, combine and spread over baked cream cheese and sprinkle with sea salt (start moderately) and refrigerate for an hour. Taste, and sprinkle with more salt if necessary before serving.

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