Dulce De Leche Cheesecake Bars Recipes

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.

Steps:

• 1. For the Crust: 1 package graham crackers 2 tablespoons sugar 3 tablespoons butter, melted For the Filling: 12 ounces (about 1 cup) dulce de leche* (warmed) 2 (8 oz.) packages 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
• 2. 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. 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. Heat the dulce de leche in the microwave until warm enough to POUR and spread evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer. 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. 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.
• 4. 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. Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut. **
• 5. *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