I went back to work today after being out for four months due to back surgery. I knew I wanted to bring in a tasty treat for my co-workers, just to remind them how much they missed me 😉 I contemplated making one of my delicious cupcake recipes, but decided to take it up a notch with these cheesecake bars… and am so glad I did. They were loved by all!
- Nonstick vegetable oil spray
- 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
- 2 tbsp sugar
- 1/4 tsp ground cinnamon
- 10 tbsp (1 1/4 sticks) unsalted butter, melted
- 3 (8 oz) packages Philadelphia-brand cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1/2 cup purchased dulce de leche*
- 2 teaspoons vanilla extract
- 2/3 cup purchased dulce de leche
- 3 tbsp (or more) heavy whipping cream
*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.
- 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 bowl with mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl.
- Add eggs 1 at a time, beating 3 to 5 seconds to blend between additions.
- Add dulce de leche and vanilla; mix 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 tbsp 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). Can be made 2 days ahead. Cover; chill.
Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars.