Dulce de Leche Cheesecake Bars

By -



Normally I am not a huge fan of cheesecake, but I really liked these. I think the ratio of crust to filling works better for me. These were a big hit overall--probably a 9. The recipe came from melskitchencafe.com


Dulce de Leche Cheesecake Bars




Crust:


  • 2 cups (8 ounces) graham cracker crumbs (about 16-17 rectangles)
  • 2 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 10 tablespoons (5 ounces) butter, melted

Cheesecake Batter:


  • 3 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup (7.5 ounces) granulated sugar I did 3/4 cup
  • 1/3 cup sour cream
  • 1/2 cup dulce de leche (see note)
  • 2 teaspoons vanilla extract
  • 3 large eggs

Glaze:


  • 2/3 cup dulce de leche
  • 1 tablespoon heavy cream


https://www.melskitchencafe.com/wp-json/mv-create/v1/creations/2869/print



You make the crust and bake it at 350 for about 10 minutes. You combine everything for the batter (except the eggs) and mix well, and then add the eggs in and mix only until combined. You pour this over the top and bake for 25-35 minutes. The edges will puff and the center won't be totally set but it's not supposed to be entirely jiggly either. You put the cream and dulce de leche together in a bowl and put it in the microwave, stirring it about every 20 seconds until it is runny enough to pour on top of the bars. I chilled mine overnight and then topped mine with cream.

Comments

Post a Comment

Popular posts from this blog

One-Pan Honey Rosemary Chicken

By Stef -
Image
  I really loved this. It had nice, subtle flavor, and you could use different vegetables if you're crazy and don't like carrots or potatoes or asparagus. I also just used a rotisserie chicken. I give it an 8.5 and it came from jaroflemons.com. Honey Rosemary Sauce ▢  3   Tablespoons   butter   (melted) I used 1 TBS and 2 TBS olive oil ▢  1   Tablespoon   minced garlic ▢  2   Tablespoons   fresh chopped rosemary ▢  1   teaspoon   salt ▢  1/2   teaspoon   black pepper ▢  3   Tablespoons   honey I used 2 TBS only ▢  1   Tablespoon   lemon juice Rosemary Chicken & Veggies ▢  1   Tablespoon   avocado oil   I used olive oil ▢  1   pound   chicken breasts   (thinly sliced) ▢  1   cup   sliced carrots ▢  2   cups   cubed red potatoes ▢  1/2   medium   lemon   (sliced) ▢  3   bu...
Read more

Chicken Taquitos

By -
Image
This is an older recipe that we have tried and loved, but Stef can never find it, so here it is on our blog. I give these a 9.5. This came from ourbestbites.com, and I have only made a couple of changes that I have put in bold behind the original recipe.   Baked Creamy Chicken Taquitos Posted By sara On 04.30.2009 @ 11:01 pm Baked Creamy Chicken Taquitos 1/3 C (3 oz) cream cheese (I use light cream cheese) 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro (I increase this by about 1-2 T.) 2 T sliced green onions 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken! ) (I just boil chicken and shred it in the food processor) 1 C grated pepperjack cheese (I use plain Monterey jack) small corn tortillas (and actually, flour ones are really good as well) (I use flour) kosher salt cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with ...
Read more

Crepes

By -
Image
This is a classic that John’s Dad taught him to make after serving a mission in Paris. If you have the right toppings, these can be a 9. If your toppings suck, don't blame me. John has tweaked it a bit, and I like it with a bit more almond than he does, but here is the basic recipe: Crepes 6 eggs 1 1/2 cups flour 1 1/2 cups milk 1 1/2 T. vanilla 1 T. sugar 1/4 cup oil 1/4 tsp. salt 1/2 tsp. almond extract John likes to mix it with a hand blender, but I prefer doing it in the BlendTec. You put this on about a 7 or 8 on the stove (medium-medium/high heat), and then use 1/3 cup to put it on a crepe pan as you swirl it cover the pan with the other hand.
Read more