Dulce de Leche Cheesecake Bars

These are amazing! My husband LOVES cheesecake. He said he believes this is the best cheesecake he has ever had NO BULL. The recipe I found called for using purchased Dulce de Leche sauce. I decided to make my own. I thought it looked sort of fun. This sauce is AWESOME! Sam took over the bowl when I was finished. It is unbelievable how thick and gooey the bottom of the can becomes. Well worth the effort. It was just a matter of putting water back into the pan. The little taste of cinnamon was great in the crust. Don’t over cook the crust or it will become hard. I never press the crumbs to hard either when putting in the pan.
This dessert would be great for a pitch in, Super Bowl, or football party. I think it needs to chill in the fridge for at least 3 hours. The recipe said 1 hour. I thought this was better the next day.

Dulce de Leche Cheesecake Bars

Home made Dulce de Leche sauce:

2 cans of sweetened condensed milk, labels removed.

Take a nail and punch 2 holes across from each other toward the center of the can. Fill a pot with water covering the can 3/4 of the way. Bring to a boil. Be sure none of the water is bubbling into the can. Turn down to a slow boil and cook for 4 hours. Adding water occassionally. Remove lids and pour into a bowl. The bottom liquid should be a much darker color and thicker. Whisk all together. This can be used on ice cream or other desserts.

Nonstick vegetable oil spray
2 1/4 cups finely ground graham crackers ( I used my food processor)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted

3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup dulce de leche
2 teaspoons vanilla extract

2/3 cup dulce de leche

For crust:
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack. Don’t over bake or it will become hard.

For filling:
Blend cream cheese and sugar in a mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

For glaze:
Heat dulce de leche if needed in microwave-safe bowl in 10-second intervals until melted. ( I didn’t need to do this mine was still spreadable and creamy. Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.
Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. This is much better if chilled at least 3 hours!

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