DULCE DE LECHE CHEESECAKE BARS
Provided by Cindy Mushet
Categories Milk/Cream Food Processor Dessert Bake Kid-Friendly Backyard BBQ Cream Cheese Family Reunion Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 16
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.
- * A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.
- ** A type of sea salt; available at some supermarkets and at specialty foods stores.
CHEESECAKE DE DULCE DE LECHE
This cheesecake is to-die-for. A velvety, scrumptious dulce de leche cheesecake baked to perfection, ideal for serving as a dessert or with coffee among friends.
Provided by AbuMartha
Categories Desserts Cakes Cheesecake Recipes
Time 5h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Combine digestive biscuits, 1/4 cup chopped walnuts, and melted butter in a bowl; mix well. Press biscuit mixture into the bottom of the prepared springform pan using the back of a spoon.
- Bake in the preheated oven until crust is set, about 5 minutes. Set aside to cool.
- Beat double cream in a bowl using an electric mixer until soft peaks form. Combine cream cheese and sugar together in a separate bowl until well mixed; add 11.5-ounce jar dulce de leche and eggs, 1 at a time and mixing well after each addition. Avoid over-mixing the cream cheese mixture. Fold double cream mixture into cream cheese mixture until well combined; spoon over the cooled crust.
- Bake in the oven for 1 hour 15 minutes. Do not open the oven door while baking. Cool at room temperature for 30 minutes; refrigerate until chilled, at least 3 hours to overnight.
- Decorate cheesecake with 2 tablespoons dulce de leche and 1 tablespoon chopped walnuts.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 40 g, Cholesterol 116.2 mg, Fat 32.5 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 17.5 g, Sodium 333.1 mg, Sugar 27.8 g
DULCE DE LECHE PECAN BARS
Rich, gooey, caramel bars. Found in the Pillsbury November,2006 Holiday Baking booklet. *Caramelized sweetened condensed milk is known as Dulce de leche and can be found in the baking section next to the sweetened condensed milk. May also be found in the ethnic Mexican section. Brand name is Nestle's La Lechera Dulce de Leche.
Provided by beckidid
Categories Bar Cookie
Time 1h
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. In large bowl, mix flour, oats, brown sugar and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Press 3/4 of mixture in 13X9 pan sprayed with cooking spray. Bake 10 minutes.
- In 1 quart saucepan, heat dulce de leche over low heat 2-4 minutes, stirring frequently.
- Spread dulce de leche over partially baked crust. Sprinkle evenly with toffee bits, pecans and remaining crumb mixture. Bake 20-25 minutes or until golden brown. Cool 15 minutes.
- Run knife around sides of pan to loosen bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.
- *Dulce de leche is caramelized sweetened condensed milk and can be found in the baking section next to the sweetened condensed milk. May also be found in the ethnic Mexican section. Brand name is Nestle La Lechera Dulce de Leche.
Nutrition Facts : Calories 174.3, Fat 9.5, SaturatedFat 4.6, Cholesterol 19.3, Sodium 77.1, Carbohydrate 20.6, Fiber 0.9, Sugar 13.3, Protein 2.5
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
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DULCE DE LECHE CHEESECAKE BARS - BAKE OR BREAK
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- Using an electric mixer on medium speed, beat cream cheese and sugar until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Mix in dulce de leche and vanilla.
DULCE DE LECHE CHEESECAKE BARS RECIPE - BON APPéTIT
From bonappetit.com
4/5 (35)Servings 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 BARS - THE DOMESTIC REBEL
From thedomesticrebel.com
5/5 (5)Category Bars, Cheesecake, DessertCuisine AmericanTotal Time 1 hr
- Preheat oven to 325 degrees F. Line an 8x8" pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray and set aside.
- In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter and stir until moistened. Pour into the prepared pan and press into a compact, even layer. Bake for approx. 12 minutes.
- While crust bakes, prepare your filling. In the bowl of a stand mixer, cream together the cream cheese and sugar for about 2 minutes or until fluffy and light. Add in the eggs, one at a time, until combined. Lastly, add in the vanilla, sour cream, and two Tablespoons of the dulce de leche sauce.
- Pour the filling over the crust and return to the oven to bake for approx. 35-40 minutes or until the center appears just about set and isn't super jiggly. Tent with foil if the top begins to brown too fast. Cool completely, then spread with the remaining dulce de leche in an even layer. Sprinkle with sea salt and refrigerate for at least 4 hours or overnight before serving.
DULCE DE LECHE CHEESECAKE BARS - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (39)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.
DULCE DE LECHE CHEESECAKE RECIPE - FOOD & WINE
From foodandwine.com
5/5 (2)Category CheesecakesServings 8Total Time 10 hrs 10 mins
- 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.
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- Pour the sweetened condensed milk into a saucepan. Set over medium-low heat and stir continuously, until the condensed milk has gone from white to light caramel color, about 30 minutes. If it at all clumps up, transfer it to the blender or food processor and pulse until smooth.
- Preheat oven to 350 degrees F. Lightly grease and line the bottom of the 9x13-inch baking pan with parchment. I like to cut the parchment and leave extra little flaps on the sides so the bars are easy to pull out of the pan.
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- Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan (a glass pan works fine) with nonstick spray. (Line pan if desired, with foil and then spray the foil for easier removal.)
- Blend cream cheese and sugar in a food processor (recipe works fine made with a mixer) until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add dulce de leche and blend until incorporated.
- Mix dulce de leche and 3 tablespoons cream in microwave-safe bowl (cream may not totally mix in) and microwave for 10 seconds. Gently stir. Continue to microwave in 10-second intervals until melted.
DULCE DE LECHE CHEESECAKE BARS – 5 BOYS BAKER
From 5boysbaker.com
Category Brownies & BarsTotal Time 1 hr 5 minsEstimated Reading Time 4 mins
- Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray or line with parchment paper or aluminum foil lightly sprayed (this will make it easy to lift them out of the pan if you want).
- In the bowl of a stand mixer (can also use a hand mixer) mix the cream cheese, sugar and sour cream until smooth and creamy, scraping down sides as needed. Add eggs one at a time and scrape bowl as needed (don’t over mix). Add dulce de leche and vanilla and mix just until combined. Spread batter evenly over the crust. Bake until just set in center and edges are puffed and slightly cracked, about 30-36 minutes. 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 you need a thinner/pourable consistency. Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm).
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- Add the dulce de leche (you can make your own from a can of sweetened condensed milk, click here!), vanilla, salt, and beat together, making sure to scrape down the sides.Crush the gingersnaps in a food processor, or you can use a rolling pin and a ziplock.
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- Preheat oven to 325F/163C and line a 9-inch square pan (affiliate link) with foil and grease it heavily, including up the sides.
- In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a hand held electric mimxer beat the cream cheese for two minutes. Add the granulated sugar and mix for another 2 minutes, make sure to scrape sides of the bowl so all is incorporated evenly. Add the heavy cream and vanilla, mix for another 30 seconds or so then add the eggs, one at a time, but do not over mix after they are added.
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Reviews 20Category DessertCuisine AmericanEstimated Reading Time 5 mins
- In the work bowl of a food processor, pulse the graham crackers and cinnamon until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
- In the bowl of a food processor or stand mixer, blend the cream cheese and sugar in until smooth and creamy, scraping down the sides of bowl as needed. Add eggs one at a time, blending after each addition. Add dulce de leche and vanilla and blend until just combined. Spread batter evenly over cooled crust.
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- Preheat oven to 325 F. Combine cookie crumbs, butter, and sugar in a small bowl. Pour into a greased 7-inch springform pan, then press into an even layer along the bottom, reaching up maybe a ¼” on the sides. Wrap the bottom and sides of the pan tightly in heavy duty aluminum foil (trust me on the ‘heavy duty’ part) and bake for ~10 minutes, or until the crust turns a deep golden brown. Remove from oven and let cool while you make the filling.
- Beat cream cheese, sugar, and vanilla in the bowl of a stand mixer until smooth and creamy, about 2 minutes. Scrape down the sides, then add eggs and beat on medium-low until fully incorporated and mixture is well mixed and fluffy.
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Reviews 5Category DessertCuisine AmericanTotal Time 50 mins
- Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil or parchment paper for easy removal. Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl. Add the melted butter and stir until coated. Press evenly in the bottom of your pan and bake about 10 minutes or until golden brown. Cool completely.
- Beat cream cheese and sugar together until creamy and smooth. Add eggs one at a time and scrape bowl as needed. Add dulce de leche and vanilla and continue to beat until smooth. Spread batter over cooled crust. Bake until center is just set and edges are lightly golden brown and starting to crack about 35-38 minutes. Cool completely.
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