I’d live to share another great recipe from my friend Danielle’s blog, Hugs&CookiesXOXO. She is an *amazing* baker and I often use her recipes when entertaining. This fabulous Dulce De Leche bar recipe was part of a holiday dessert buffet I contributed to this past season. So many people asked for the recipe I lost count!
Mexican dessert recipes often call for dulce de leche, also known as ‘milk caramel’. Your grocery store may carry it, however, Danielle shares how to make dulce de leche below.
Dulce De Leche Cheesecake Bars
For the Crust:
- 1 cup of graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons melted butter
Preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang (Note: I simply sprayed my pan with non-stick cooking spray). Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.
Easy, Homemade Dulce De Leche
- One 14-oz can of sweetened condensed milk
Pour one 14-oz can of sweetened condensed milk into an 8″ x 8″ Pyrex dish, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 90 minutes. Cool.
- 1 cup Dulce De Leche (from recipe above)
- 16 ounces room temperature cream cheese
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.
For the Glaze:
- 3 ounces bittersweet chocolate, coarsely chopped
- ½ stick (4 tablespoons) unsalted butter, cut into pieces
- 2 teaspoons light corn syrup
Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins. Cut into squares!
Recipe adapted from Brown Eyed Baker