DULCE DE LECHE BARS
A creamy center fills a shortbread-like buttery crust with a crumble-pecan coconut topping. This is a favorite with my family, boyfriend and at my workplace (a bakery!). Best served cool or room temperature.
Provided by Cori
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.
- Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.
- Press 2/3 of the dough into the bottom of the baking pan.
- Bake in the preheated oven until set and light brown, about 20 minutes.
- Pour dulce de leche over the crust, trying to keep the edges mostly bare.
- Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.
- Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.
Nutrition Facts : Calories 472.3 calories, Carbohydrate 52.1 g, Cholesterol 59.9 mg, Fat 27.5 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 14.7 g, Sodium 168.9 mg, Sugar 25.8 g
DULCE DE LECHE CHEESECAKE BARS (BON APPETIT)
These are easy to make and really great even without the fleur de sel, but use it if you like salty-sweet combinations. The recipe is from Bon Appétit Magazine (June 2010). Bars must be chilled before serving.
Provided by blucoat
Categories Bar Cookie
Time 1h30m
Yield 24 bars
Number Of Ingredients 13
Steps:
- 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.
- FOR FILLING: Blend cream cheese and sugar in processor 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 and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). 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. Sprinkle bars with fleur de sel.
Nutrition Facts : Calories 227.7, Fat 16.8, SaturatedFat 10, Cholesterol 72.9, Sodium 141.7, Carbohydrate 16.4, Fiber 0.2, Sugar 12, Protein 3.6
DULCE DE LECHE CHEESECAKE
Make and share this Dulce De Leche Cheesecake recipe from Food.com.
Provided by Mom2Rose
Categories Cheesecake
Time 1h30m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°.
- Wrap the outside of a 9-inch springform pan with foil.
- Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt.
- Add the butter and pulse until just combined.
- Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes.
- Transfer to a rack to cool.
- Lower the oven temperature to 300°.
- Using a mixer, beat the cream cheese until softened, 2 minutes.
- Beat in the flour and remaining 1/4 teaspoon salt on low speed.
- Beat in the eggs and egg yolk, 1 at a time, on medium speed.
- Mix in 1 cup dulce de leche.
- Pour the batter into the crust.
- Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch.
- Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
- Transfer the cake to a rack; let rest for 15 minutes.
- Spread the remaining 3/4 cup dulce de leche over the warm cake.
- Refrigerate until ready to serve, then remove the springform and slice the cheesecake.
Nutrition Facts : Calories 401.5, Fat 30.6, SaturatedFat 15.2, Cholesterol 131.1, Sodium 397.1, Carbohydrate 24.8, Fiber 0.9, Sugar 7.3, Protein 7.8
DULCE DE LECHE CHEESECAKE
Delicious caramel vanilla cheesecake, one of my favourites. I found this recipe in an Australian newspaper many years ago.
Provided by Poppy
Categories Cheesecake
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- SAUCE Combine ingredients in a large heavy saucepan.
- Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes.
- Briefly remove from heat.
- Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to 1 hour.
- When mixture becomes a caramel color and is think enough that you can see the bottom of the pan as you stir, remove it from heat.
- Use at room temperature or cover and refrigerate.
- Yield: 2 cups CHEESECAKE Preheat oven to 325 degrees.
- Place cream cheese in food processor and process until soft.
- With Machine running, drop in eggs, followed by heavy cream, vanilla then dulce de leche.
- Place mixture in 9 inch pie dish.
- Put dish in a large pan and add hot water until it comes halfway up the side of pie dish.
- Place in oven and bake about an hour or until cake tester comes out clean and top is fairly firm.
- Let rest one hour, then serve at once, or refrigerate, but remove from refrigerator one half- hour before serving.
Nutrition Facts : Calories 446.1, Fat 21.2, SaturatedFat 12.5, Cholesterol 143.1, Sodium 204, Carbohydrate 56.9, Sugar 56.7, Protein 8.7
DULCE DE LECHE BARS
Oatmeal-Caramel Bars. My husband loves these (and he is not a dessert eater!) Very yummy and better if you make ahead and serve 1 or 2 days later.
Provided by Twinsfan5
Categories Bar Cookie
Time 50m
Yield 32 bars
Number Of Ingredients 7
Steps:
- Preheat over to 350. In a big bowl mix flour, oatmeal, brown sugar and salt. Cut in softened butter with pastry blender until crumbly. Save out 1 cup of mixture, press rest in a 13x9 pan. Do not grease the pan.
- Bake 10 minutes. Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave on medium power until it is soft enough to spread. 2-4 minutes total- I microwave for 45 seconds, stir, then zap again on med power.
- Spread dulce de leche over baked crust. Sprinkle toffee bits and the 1 cup of oats mixture over that. Bake 20-25 minutes or until golden brown. Cool 15 minutes.
- Run a knife around the edge of pan to loosen. Cool completely another 30 minutes. Makes 32 bars.
DULCE DE LECHE CHEESECAKE
Make and share this Dulce De Leche Cheesecake recipe from Food.com.
Provided by looneytunesfan
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In heavy small saucepan combine 1/2 cup cream and brown sugar. Cook and stir over medium heat until sugar dissolves. Bring to moderate, steady boil. Boil, uncovered, about 5 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Stir in sweetened condensed milk. Refrigerate.
- In small mixing bowl beat cream cheese, granulated sugar and flour on medium speed of electric mixer until fluffy. Add 1 tablespoon cream, vanilla and peel. Beat until combined. Add egg, beating until just combined.
- Pour into crust. Place on baking sheet. Drizzle with half of brown sugar mixture. Gently swirl with knife. Bake at 350* for 30 to 35 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.
- Before serving, in small saucepan cook and stir remaining brown sugar mixture over low heat until warm. Cut cheesecake into wedges. Drizzle with warm brown sugar mixture.
Nutrition Facts : Calories 352.5, Fat 22.4, SaturatedFat 12.9, Cholesterol 96.3, Sodium 171.7, Carbohydrate 34.7, Fiber 0.1, Sugar 32.5, Protein 4.6
DULCE DE LECHE CHEESECAKE
Recieved this from Taste of Home, and love but caramel and cheesecakes, so this is a natural to save. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing.
Provided by Bonnie G 2
Categories Cheesecake
Time 1h40m
Yield 1 cheese cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches 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 inches 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. Yield: 16 servings.
- Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Nutrition Facts : Calories 322.2, Fat 24.2, SaturatedFat 13.2, Cholesterol 93.2, Sodium 193.7, Carbohydrate 24.6, Fiber 0.9, Sugar 22.1, Protein 4.6
More about "dulce de leche cheesecake bars recipe 465 food"
DULCE DE LECHE CHEESECAKE BARS RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (35)Author Cindy MushetServings 24
- Preheat oven to 350°F. Coat 13x9x2-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.
- Blend cream cheese and sugar in processor 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.
- Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). 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. Sprinkle bars with fleur de sel.
DULCE DE LECHE CHEESECAKE RECIPE - MARCELA VALLADOLID
From foodandwine.com
4/5 (3)Total Time 10 hrs 10 minsAuthor Marcela Valladolid
- Preheat oven to 350°F. Wrap 3 layers of aluminum foil around the outside of a 9-inch springform pan with 3-inch-high sides. Grease pan with butter. Combine graham crackers, 1/4 cup sugar, and salt in a food processor and pulse until crumbly. Add melted butter, and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven just until golden brown, about 15 minutes. Let cool completely. Reduce oven temperature to 325°F.
- In an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy. Add vanilla and remaining 1 1/4 cups sugar, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. Add sour cream, and beat until smooth, about 35 seconds. Measure 1 cup filling, and place in a medium bowl. Add dulce de leche to filling in bowl; whisk until dulce de leche is fully incorporated into filling. Pour plain cheesecake filling into cooled crust. Drizzle dulce de leche filling over top. Using a knife, swirl to create a marbled effect.
- Set cheesecake in a large baking pan. Add hot water to baking pan to come 1 inch up side of springform pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour and 30 minutes.
- Let cheesecake cool at room temperature 2 hours. Cover loosely with plastic wrap, and refrigerate until completely cooled, at least 6 hours or preferably overnight. Garnish with sea salt, if desired.
DULCE DE LECHE CHEESECAKE BARS - BELLE OF THE KITCHEN
From belleofthekitchen.com
Reviews 11Category DessertCuisine AmericanEstimated Reading Time 4 mins
- Combine graham cracker crumbs, sugar, melted butter, and cinnamon together in a large bowl, mixing until crumbly. Press into the bottom of an 8x8 or 11x7 baking pan, pressing down firmly. Bake in a 350 degree oven for 6-7 minutes until crust is set. Remove from oven and allow to cool.
- In a separate medium sized bowl, use an electric mixer to beat together the cream cheese and packet number 1 from both boxes of Dulce de Leche Cheese Ball Mix.
- Once crust has cooled slightly, top with the cream cheese mixture spreading evenly. Cover and refrigerate for at least two hours before serving. Top with caramel sauce and sprinkle with crumbs from the second Tastefully Simple packet. Enjoy!
DULCE DE LECHE CHEESECAKE BARS - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (42)Total Time 3 hrs 10 minsEstimated Reading Time 6 minsCalories 358 per serving
- Preheat the oven to 350 degrees F. Line a metal 9X13-inch pan with aluminum foil or parchment paper (for easy lifting of the bars after they cool and easier cutting). Lightly grease with nonstick cooking spray.
- For the graham cracker crust, combine the graham crackers, granulated sugar, and cinnamon. Add the butter and stir until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the prepared pan. Bake for 10 minutes until lightly golden around the edges. Cool while mixing the cheesecake batter.
- With an electric mixer (stand or handheld), mix the cream cheese, granulated sugar and sour cream together until light and creamy, 1-2 minutes. Add the dulce de leche and mix until well-combined. Add the vanilla and eggs and mix until just combined (don't overmix or the cheesecake may crack while baking).
- Spread the cheesecake batter evenly over the crust and bake for 30-35 minutes until the edges are puffed and center is soft-set (not firm but no longer jiggly). Cool completely.
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