Cinco de Mayo is right around the corner so I have baked a special Mexico-inspired treat for you! Sorry, no cute story to go along with it this time, but I hope you enjoy the sweets!
Dulce de Leche Cheesecake Bars
adapted from: Smitten Kitchen
For Dulce de Leche:
14 oz. sweetened condensed milk
For crust:
1 c graham crackers, crushed
2 T sugar
3 T unsalted butter, melted
For cheesecake:
1 t unflavored gelatin (about 1/2 of an envelope)
1/4 c milk
8 oz. cream cheese, softened
2 large eggs
3/8 t salt
For glaze:
3 oz. bittersweet chocolate, coarsely chopped
1/4 c unsalted butter
2 t light corn syrup
- Pour 1 can of sweetened condensed milk into double boiler over boiling water and cover. Cook over low heat, stirring occasionally, for 40-50 minutes or until slightly thickened and a light caramel color. Remove from heat and whisk until smooth.
- Preheat oven to 325 degrees. Line bottom and sides of 8×8″ pan with foil.
- In a food processor, crush graham crackers. In a small bowl, combine graham crackers, salt and melted butter, mixing with a fork until well moistened. Press firmly into bottom of baking pan and bake for 10 minutes. Cool for 5 minutes.
- Meanwhile, sprinkle gelatin over milk in a small bowl and let stand for 2 minutes. Beat together cream cheese, eggs, salt, and gelatin with a mixer at medium speed until well combined. Mix in dulce de leche until just combined.
- Pour filling over crust, smoothing the top, and bake for about 40 minutes or until the center is just set. Cool at room temperature for 2 hours and then chill for 6 hours or overnight.
- Heat all glaze ingredients in a double boiler, stirring until melted and smooth. Pour over cheesecake, tilting to coat top evenly. Chill, uncovered, 30 minutes.
- Remove cheesecake from pan using foil overhang and cut into squares. Clean your knife between each cut to get perfect squares.
- Enjoy!
serves: about 16
calories: 225
