Caramel, toffee-hinted cheesecakey heaven. You will not believe how luxurious this dessert is. Your guests will be asking for this delicacy every time they visit!
Difficulty: Hard Preparation Time: 10min
Yields: 24 Bars Total Time: 2hr 30min
Butter, room temperature to grease pan
2 1/2 cups Graham Crackers (18-20 crackers), ground
10 tbsp. Unsalted Butter, melted
2 1/2 tbsp. Sugar
1/2 tsp. Ground Cinnamon
24 oz. Cream Cheese (Philly brand if available), room temp.
1/4 cup Sour Cream
1 cup Sugar
3 Large Eggs, room temp.
1/2 cup Dulce De Leche
2 tsp. Vanilla Extract
2/3 cup Dulce De Leche
3 tbsp. Heavy Cream
FOR THE CRUST
Preheat the oven to 350F.
Butter 13x9x2 metal baking pan. In a food processor combine crackers, sugar and cinnamon. Transfer ground crackers to a mixing bowl and incorporate the melted butter. Transfer mixture to buttered pan. Press mixture evenly onto bottom of pan. Bake until crust is light golden brown, approximately 10 minutes. Cool on a rack.
FOR THE FILLING
While crust is cooling, blend the cream cheese and the sugar in stand mixer fitted with a paddle attachment at a medium high speed until light and creamy, scraping down the sides occasionally, 3 minutes. Slow mixer to medium and add the eggs one at a time. Add dulce de leche and vanilla and mix until thoroughly incorporated. Spread the batter over the completely cooled crust. Bake until center is just set and the edges are slightly puffy. 35-40 minutes. Transfer to a rack and cool completely.
FOR THE GLAZE
Heat the dulce de leche and 3 tbsp. of cream in a small pan on the cooktop until melted and smooth. Add more cream if needed until the mixture is thin enough to pour. Pour the glaze over the cooled cheesecake and spread evenly. Refrigerate until chilled through. The glaze will not be firm once cooled. Cut into 24 even sized bars.
Sea salt may be sprinkled on top of the bars if a sweet and savory flavor is desired.
Dulce de leche may be purchased in most supermarkets.
I used Nestle brand from Wegmans in the Mexican section of the store.