Dulce De Leche Cheesecake Bars Recipes

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DULCE DE LECHE CHEESECAKE BARS



Dulce de Leche Cheesecake Bars image

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

Crust:
Nonstick vegetable oil spray
2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted
Filling:
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche*
2 teaspoons vanilla extract
Glaze:
2/3 cup purchased dulce de leche
3 tablespoons (or more) heavy whipping cream
Fleur de sel**

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.

DULCE DE LECHE BARS



Dulce De Leche Bars image

A creamy center fills a shortbread-like buttery crust with a crumble-pecan coconut topping. This is a favorite with my family, boyfriend and at my workplace (a bakery!). Best served cool or room temperature.

Provided by Cori

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 55m

Yield 12

Number Of Ingredients 9

2 sticks unsalted butter, softened
⅔ cup white sugar
1 egg
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
1 (12.5 fl oz) can dulce de leche
1 cup shredded coconut
¾ cup pecans, toasted and chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.
  • Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.
  • Press 2/3 of the dough into the bottom of the baking pan.
  • Bake in the preheated oven until set and light brown, about 20 minutes.
  • Pour dulce de leche over the crust, trying to keep the edges mostly bare.
  • Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.
  • Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.

Nutrition Facts : Calories 472.3 calories, Carbohydrate 52.1 g, Cholesterol 59.9 mg, Fat 27.5 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 14.7 g, Sodium 168.9 mg, Sugar 25.8 g

DULCE DE LECHE CHEESECAKE



Dulce de Leche Cheesecake image

I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. -Sonia Lipham, Ranburne, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 18

1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup plus 2 tablespoons sugar
1/4 cup 2% milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 can (13.4 ounces) dulce de leche
TOPPINGS:
1 cup semisweet chocolate chips
1-1/2 teaspoons chili powder
1/2 cup dulce de leche
3 tablespoons hot water

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.

Nutrition Facts : Calories 468 calories, Fat 28g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 327mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

DULCE DE LECHE CHEESECAKE BARS (BON APPETIT)



Dulce De Leche Cheesecake Bars (Bon Appetit) image

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

nonstick vegetable cooking spray
2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons unsalted butter, melted
3 (8 ounce) packages philadelphia-brand cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup dulce de leche (storebought is fine)
2 teaspoons vanilla extract
2/3 cup dulce de leche
3 tablespoons heavy whipping cream (or more)
fleur de sel (optional)

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

DULCE DE LECHE CHEESECAKE BARS RECIPE - (4.6/5)



Dulce de Leche Cheesecake Bars Recipe - (4.6/5) image

Provided by Kelli with an I

Number Of Ingredients 14

Crust -
1 C graham cracker crumbs
2 tbsp granulated sugar
3 tbsp butter, melted
Dulce de Leche -
1 - 14 oz can of sweetened condensed milk
Cream Cheese Filling -
16 oz cream cheese, room temperature
1/2 C granulated sugar
2 eggs
2 tsp vanilla extract
The Glaze -
3 oz semi-sweet chocolate chips
4 tbsp butter

Steps:

  • 1. Preheat oven to 325 degrees F. Line an 8" square baking dish with parchment paper and grease the parchment paper with non-stick spray. 2. To make the graham cracker crust - Mix the graham cracker crumbs and sugar together, then pouring in the melted butter. Press into the bottom of the baking dish. Bake for 10 minutes and let cool. 3. To make the Dulce de Leche - Pour the sweetened condensed milk into a small sauce pan. Heat over medium-low heat, stir constantly, for about 20 minutes. It will turn from a milky white color to a lovely caramel color. Pour the Dulce de Leche into the graham cracker crust and place in the fridge while making the cream cheese filling. 4. To make the cream cheese filling - Beat the cream cheese until fluffy. Add in the sugar until well combined. Add in both eggs and vanilla and beat until fully incorporated. Pour on top of the Dulce de Leche layer. 6. Bake at 325 degrees F for 45 minutes until the center is only somewhat jiggly. Let cool completely before placing it in the fridge. 7. To make the glaze - Melt the butter and chocolate chips in a microwave safe bowl at 30 second increments until fully melted. Pour on top of the cheese cake and chill in the fridge for 30 minutes. Serve by cutting into squares. Store in the refrigerator.

NO-BAKE DULCE DE LECHE SNACK BARS



No-Bake Dulce de Leche Snack Bars image

Looking for a crunchy snack? Try these no-bake bars that are made using Dulce de Leche Cheerios® cereal.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 45m

Yield 15

Number Of Ingredients 9

4 cups Dulce de Leche Cheerios™ cereal
1/2 cup dried banana chips
1/2 cup roasted whole almonds
1/2 cup roasted salted hulled pumpkin seeds (pepitas)
1/2 cup sweetened dried cranberries
1/2 cup packed light brown sugar
1/4 cup honey
1 tablespoon butter
1/4 teaspoon salt

Steps:

  • Spray 13x9-inch pan with cooking spray. In large bowl, mix cereal, banana chips, almonds, pepitas and cranberries; set aside.
  • In 1-quart saucepan, heat all Syrup ingredients over low heat, stirring occasionally, until butter is melted and sugar is dissolved. Pour over cereal mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.

Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g

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From pinterest.com


DULCE DE LECHE CHEESECAKE BARS RECIPE - YUMMY.PH
2016-04-15 Add to the cream cheese mixture in 2 additions, mixing on low speed. Pour mixture onto the crust and bake for 20 to 25 minutes or until set but jiggles gently in the center. Cool completely in the pan on a wire rack. Chill for at least 8 hours or overnight. Unmold from pan. Spread dulce de leche on top of cheesecake, slice into bars, and ...
From yummy.ph


DULCE DE LECHE CHEESECAKE BARS - HANDLE THE HEAT
2017-08-10 In a microwave-safe bowl, heat dulce de leche and 3 tablespoons cream in 10-second bursts, stirring between bursts, until melted and smooth. Add more cream by the teaspoon if needed to make pourable. Pour glaze over cooled cheesecake and spread evenly. Refrigerate until chilled, about 3 hours (glaze will not be firm).
From handletheheat.com


PUMPKIN DULCE DE LECHE CHEESECAKE BARS - HUMMINGBIRD THYME
2021-11-03 Butter or spray a 9×9 square pan (or a 10-inch Springform pan), and, if using a square pan, cover with parchment, leaving an overhang, then coat with butter or spray. Using buttered hands, press the wet-sand mixture into the bottom of the pan, and about halfway up the sides. Par-bake in a 350F oven for 6 minutes.
From hummingbirdthyme.com


DULCE DE LECHE CHEESECAKE COOKIE BARS - A COZY KITCHEN
2017-10-11 Mix the dry ingredients into the wet ingredients until combined. Press the cookie dough into the cake pan. Make the filling. Beat together the cream cheese, sugar, eggs and salt. Pour the filling on top of the cookie dough. And then, smooth it out. Drop dollops of dulce de leche on top of the cheesecake mixture.
From acozykitchen.com


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