Thursday, March 24, 2011
Dulce de Leche Cheesecake Bars
Get in my belly!
Get in my belly NOW!
Sorry neighbors. Yes, that was me yelling and making rude demands.
Again.
Do you see what I'm dealing with?
A tower of Dulce de Leche Cheesecake Bars.
Help me!
Let's break it down, shall we?
This is why I talk to my food. And maybe I need to get out of the house more often...maybe.
I have all sorts of evil variations planned for these cheesecake bars. I'm thinking, leave out the dulce de leche and add some chopped Snickers bars or Reese's peanut butter cups. mmmwwhahahahaha!
Stay tuned!
Bye now.
I have sinister plans to attend to.
Make these!
Dulce de Leche Cheesecake Bars
Source: adapted from Brown Eyed Baker
Printer FriendlyFor the Crust:
1 pkg graham crackers
2 tablespoons sugar
3 tablespoons butter, melted
For the Filling:
12 ounces (about 1 cup) dulce de leche*
2 (8 oz.) pkgs cream cheese, at room temperature
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
For the Glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup
1 Tbsp chocolate liqueur or heavy cream
1. Make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.
2. Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.
3. Make the Filling. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.
4. Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.
5. Pour the cream cheese mixture over the dulce de leche layer and spread evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely-about 2 hours.
6. Glaze the cake. Heat the chocolate, butter, liqueur and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth. Cool for about 10 minutes. Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for several hours-or at least 30 minutes before serving.
7. Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut. **
*You can generally find Dulce de Leche near the sweetened condensed milk or in the international isle at most grocery stores.
**Let the pan sit at room temperature for about 10 minutes before you lift the bars out and cut them. The chocolate glaze will crack if you cut them while they are still very cold. Learn from me, my friends. :)
This post is linked to:
Sweets for Saturday
Sweet Tooth Friday
Made It On Monday
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41 comments:
holy yum! this looks sinfully delicious!
Wow, do those look good. But I have to say: Snickers? PB Cups? I would support your campaign for world domination any day. And your diagram definitely got me to smile :), thanks!
OH MY GOSH!!!! I can understand your yelling!!! These looks fabulous!:)
I'm so drooling over here. These sound just amazing!
I hope you'll stop by and share this recipe on my linky, Sweet Tooth Friday! http://alli-n-son.com/2011/03/24/chocolate-donuts/
These look amazing! Beautiful picture too!
Brandy, these look soooo good!!! My mouth is just watering to try these sweet and tangy treats.
What an amazing combination :)
hugs
Manni
Thanks all! I appreciate the comments. :)
I need these now! Wow!
Wow..this is sinfully delicious and I don't mind.. I need to grab them and eat!
Wow. I would be screaming too if these were near me. Yum!
They look so yummy
Brandy, these look absolutely delcious!All your variations sound great as well, I look forward to your updates! 'chocoholics' no never! yvette@twistedvines
These look unbelievable. I'd be screaming at the top of my lungs too! Quick, someone give me a special occasion I can make them for because these won't last in my house if I make them just because!
xo - Marie
Chocolate & Wine
Those look heavenly. These made the Top 5 for last week's Sweets for a Saturday. Congrats!!
Holy moly...these look amazing!! Thanks for sharing. Found you through Sparky Larky's blog.
Oh my gosh! Four layers of heaven! YUM!!!
OOOOOH...I've got a jar of real Mexican dulce de leche (make from goat's milk of all things) in my cupboard that I've been trying to find a use for. I think I've found the recipe to spend it on. Thanks! :)
Well what can I say?! I saw these at someone else's site, and they made them and linked back to you. Your site is adorable! And you have tons of delish dessert recipes I can't wait to try! I am your newest follower :)
Check out my blog and follow back if you like!
http://steaknpotatoeskindagurl.blogspot.com
Those look so rich & tasty. I haven't tried cheesecake from scratch yet, but this might be a nice to try! YUM!!Your cheesecake is attractive, I made my first on Sunday & it didn't anything like that. Nice job.
I have had this recipe book marked for a while now waiting to make these. I finally had a reason to yesterday and wow what a hit they were! I've never seen a dessert tray go empty that fast. Thanks!
OH WOW. This is sooo delicious.. As I was reading the recipe (ingredients section) I was mentally checking the pantry to see what I had.
Hi
What size package of Graham Crackers do you mean? I would love to try and make these but will be using a gluten free cracker so i'll have to weigh them...
Many Thanks - they look amazing!
What a great question! :) I had to go weigh a package because it didn't say on the box. It weighed 4 oz. I hope that helps! Let me know if you have any other questions.
I made this tonight but I had an issue with the graham cracker crust and the dulce de leche. When I went to spread the dulce de leche it stuck to the crust and would pull up the crust as I was spreading. How do you get it to glide over the top without sticking to the crust? I even warmed it so it was thinner but still stuck. Any secrets? Thanks, cant wait to eat them!!
Hi Tiffany! Sorry you had an issue spreading the dulce de leche over the crust. I sometimes have that problem too. I've found that it helps to dollop the dulce de leche all over the crust and then spread it really gently. sort of like connect the dots...but with dulce de leche. Does that make sense? I hope that helps. :)
Tried these but I've had one problem after another. First I had the same problem with the dulce de leche sticking. I managed to get through that after starting over again and heating the dulce de leche in the microwave to get it thinner. Now my cheesecake layer is puffed way up over the sides of my pan and badly cracked. Oh well, I'm sure they'll taste great :)
So... Im thinking about adding the dulche de leche layer to the cookie dough cheesecake bar recipe.. ohhhhyyyeahhh...!!!
Thanks for the great recipe, but I have to give you an award for the best printer friendly link! Thanks!!
perfecttorte.blogspot.com
These look amazing. I just got given a jar of Dulce de leche and I'm going to make these. Yum!
Oh they look divine... I've linked to this post from my blog (domesticengineer.me). I hope that's ok...
Anna
I'm making this now! Only since I couldn't find dulce de leche and didn't want to make it and the caramel my grocery store had was crappy I'm making it with nutela! I'm excited to see how it turns out!
I had the same problem some of the other people had with the dulce de leche not spreading. Finally I got so frustrated with it that I just stirred the dulce de leche into the graham cracker crust. It still tasted good, but stuck to the lining in the pan because it was so sticky from the dulce de leche.
If you can find dulce de leche you can make it by boiling a sweetened condensed milk can, but then you will have to take in account the time till the can gets cold and it's ready to be open. Dulche de leche dark color cames from the bicarbonate of soda, so this condensed may look a little pale. Also, when the dulce de leche is too sticky you can add some drops of milk and stir. Here is a recipe for homemade dulce de leche:
http://www.foodnetwork.com/recipes/alton-brown/dulce-de-leche-recipe/index.html
I'm pretty sure this is the most beautiful thing I have seen all day!!
I'm making these for a bake off at work for Monday! Wish me luck -- PS how do you feel about using a creamy peanut butter mixture instead of dulce de leche?
Hi! I made these a week before the event i need them for. Do you think they will be good if i freeze them?
Hi Sofi! I just don't think these bars will freeze well. Since you made them early, maybe give it a try. Freeze them for a day or two and see how it goes. They might be just fine after freezing. Let me know!
Do you think it will hold in the fridge for a week??
For spreading the dulce de leche I used a butter knife after placing it in big dullops all over. Moving very gently and turning the pan to spread it from different sides worked great
I love all the flavors and the triple layers! Pinned!
This is a great recipe! And also my second time making it for our early little thanksgiving tomorrow! Just wanted to say thank you!