Dulce de Leche Cheescake Bars

We are taking the kiddos on a quick little Road Trip to the high desert this weekend.

I’m packing our shorts, tee shirts, sweatshirts and books, figuring out what roadside attractions we should stop at to take classic dorky family snapshots at, and tonight I’m baking Dulce de Leche Cheesecake Bars to nibble on in the car on the way over.

The sweet/salty goodness is wonderful, and they wrap up easily in a little parchment paper.   They are super easy to make and addictive.  Double the recipe if you like, and keep a batch in the freezer to pack in lunches when school starts up again.

The kids will love them.

Dulce de Leche Cheesecake Bars:

Crust:

• Nonstick vegetable oil spray

• 2 1/4 cups crushed graham crackers (about 17 whole graham crackers)

• 2 tablespoons brown sugar

• 1/4 teaspoon ground cinnamon

• 10 tablespoons (1 1/4 sticks) unsalted butter, melted

Filling:

• 3 8-ounce packages cream cheese, room temperature

• 1 cup sugar

• 3 large eggs

• 1/2 cup purchased dulce de leche* (found in the Latin food section at most grocery stores)

• 2 teaspoons vanilla extract

Glaze:

• 2/3 cup purchased dulce de leche

• 3 tablespoons (or more) heavy whipping cream

• Fleur de sel

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; and 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, for 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 a 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.

Have a fabulous weekend Kittens.

{recipe and Dulce de Leche Bar photo from Epicurious.com}