I went to a baby shower a couple weeks ago. I remember two main things about it- a Marc Jacobs bag given to the mama-to-be, and these cheesecake bars. Cheesecake with a layer of dulce de leche and chocolate on top. The maker of these goodies pointed me to Pintrest, where it looked like a few people have posted them- Brown Eyed Baker, Smitten Kitchen, and some others. I used BEB’s recipe and made some changes.
First, I made the dulce de leche from sweetened condensed milk in the microwave using this method (this is an amazing cake, BTW). Then I added more butter to the crust to make it more moist. I also used milk chocolate for the glaze as I don’t like the bitterness of darker chocolate with the tang of cream cheese.
I made these for our little guy’s baby blessing, along with these. Make them. Now. You don’t even have to share them I won’t tell.
Dulce de Leche Cheesecake Squares
adapted from Brown Eyed Baker
Crust:1 cup graham cracker crumbs, crushed
2 tablespoons sugar
4 tablespoons butter, melted
1 can sweetened condensed milk (or 1 can dulce de leche)
2 8 oz. pkg cream cheese, at room temperature
½ cup granulated sugar
2 teaspoons vanilla extract
3 ounces milk chocolate chips
4 tablespoons butter, cut into pieces
2 teaspoons light corn syrup
1. Make the Crust: Preheat oven to 325F. Line the bottom of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray with non-stick spray.
2. In a bowl, combine crumbs, sugar and butter. Press mixture evenly in bottom of pan. Bake 8-10 minutes until golden. Set on rack to cool while you make the filling.
3. Make the Filling. Spread the dulce de leche evenly over the graham crust. Chill in the refrigerator refrigerator while you prepare the cream cheese layer.
4. Beat the cream cheese on medium-high speed unti light and fluffy. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well between 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 evenly, and bake for 40-45 minutes until the center is set. Cool completely and refrigerate for at least 3 hours.
6. Glaze the bars. Heat the chocolate, butter and light corn syrup in a double boiler until melted and smooth. Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for 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.