Being pregnant and all I get the occasional craving. Lately it has been for cheesecake. I have been too lazy to go buy any and didn't feel like making one either. The best compromise? Cheesecake bars. Really easy and a lot quicker than making an actual cheesecake. These are exceptionally good. I'm guessing its because they are topped with, in my opinion at the moment, liquid gold better known as dulce de leche! You do need to take the time to make the dulce de leche if you can't find any at your store but believe me, it is soooooo worth it. Especially because this makes extra and you can store that extra in a jar in the fridge. It keeps for a few weeks. Good on ice cream, cookies and I've heard, great in coffee....I've yet to try that. Just a warning, these are addicting. So make it for a party unless you want to be eating the entire thing.
Ingredients:
Dulce De Leche
2 cans CONDENSED milk
Directions:
Preheat oven to 425 degrees. Place condensed milk into a small pyrex dish. Cover the pyrex dish tightly with foil. Place that dish into a larger dish and fill with water until it's about half way up the pyrex dish. Place into the oven and let cook for about 90 minutes. Check on it at about an hour. You want a caramel color. The longer you leave it in, the darker it will become. Remove from the oven and whisk until any lumps are no longer visible. That's it!!! Dulce de leche. Now don't go eating it all. You won't have any left for the bars.
Ingredients:
Crust
2 1/4 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons unsalted butter, melted
Filling
3, 8 ounce packages of cream cheese
1 cup sugar
3 eggs
2 teaspoons vanilla extract
Glaze
2/3 cup dulce de leche
1 to 2 tablespoons half and half
Directions:
Crust
Preheat oven to 350 degrees. Lightly grease a 9x13 pan. Mix graham cracker crumbs, sugar, cinnamon, salt and melted butter. Press into pan and back for about 10 minutes. Remove from oven.
Filling
Put the cream cheese and sugar into your mixer. Mix until well combined. Add eggs one at a time and mix until well incorporated. Add vanilla. Pour and evenly spread over cooled crust. Place in the oven and back for about 38 minutes. It should poof up and the edge will crack slightly. This is OK! It will be covered by the dulce de leche and you won't even see them. Place on a rack and cool completely.
Glaze
Heat the dulce de leche for 10 second increments in the microwave. Stir after each trip checking for the correct consistency. Once easy to stir, slowly add half and half and continue to stir until completely blended. It will thin the dulce de leche just a tad. Making it a perfect gooey glaze for the tops of your bars. With an offset spatula, spread over your cheesecake bars and place in fridge for at least an hour. The glaze will NOT harden. Then remove from fridge and serve!!
PS...I am going to try to make the dulce de leche from good old milk and sugar the next time instead of using the canned stuff. I will update this recipe once I figure that out!! =)
Dulce De Leche Cheesecake Bars
slightly adapted from Bonappetite.com
Dulce De Leche
2 cans CONDENSED milk
Directions:
Preheat oven to 425 degrees. Place condensed milk into a small pyrex dish. Cover the pyrex dish tightly with foil. Place that dish into a larger dish and fill with water until it's about half way up the pyrex dish. Place into the oven and let cook for about 90 minutes. Check on it at about an hour. You want a caramel color. The longer you leave it in, the darker it will become. Remove from the oven and whisk until any lumps are no longer visible. That's it!!! Dulce de leche. Now don't go eating it all. You won't have any left for the bars.
 |
| In the water bath...of course I had to take it out and put the foil on. Pregnancy brain. |
 |
| After it's trip in the oven. OMG. I must admit I ate some with a spoon. To hard to resist! |
Crust
2 1/4 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons unsalted butter, melted
Filling
3, 8 ounce packages of cream cheese
1 cup sugar
3 eggs
2 teaspoons vanilla extract
Glaze
2/3 cup dulce de leche
1 to 2 tablespoons half and half
Directions:
Crust
Preheat oven to 350 degrees. Lightly grease a 9x13 pan. Mix graham cracker crumbs, sugar, cinnamon, salt and melted butter. Press into pan and back for about 10 minutes. Remove from oven.
Filling
Put the cream cheese and sugar into your mixer. Mix until well combined. Add eggs one at a time and mix until well incorporated. Add vanilla. Pour and evenly spread over cooled crust. Place in the oven and back for about 38 minutes. It should poof up and the edge will crack slightly. This is OK! It will be covered by the dulce de leche and you won't even see them. Place on a rack and cool completely.
Heat the dulce de leche for 10 second increments in the microwave. Stir after each trip checking for the correct consistency. Once easy to stir, slowly add half and half and continue to stir until completely blended. It will thin the dulce de leche just a tad. Making it a perfect gooey glaze for the tops of your bars. With an offset spatula, spread over your cheesecake bars and place in fridge for at least an hour. The glaze will NOT harden. Then remove from fridge and serve!!
PS...I am going to try to make the dulce de leche from good old milk and sugar the next time instead of using the canned stuff. I will update this recipe once I figure that out!! =)
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