Bon Appétit: Dulce de Leche Cheesecake Bars

When I saw these bars in my June issue of Bon Appétit, I knew I had to make them. Who could turn down Dulce de Leche Cheesecake Bars? Not me. Not anyone I know. Graham cracker crust, caramel cheesecake center, and gooey dulce de leche topping. These bars are going to be part of my regular rotation. My very regular rotation.

Dulce de Leche Cheesecake Bars
From Bon Appétit magazine, June 2010

Crust:
Nonstick vegetable oil spray
2¼ cups finely ground graham crackers (from about 17 whole graham crackers)
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
10 tablespoons (1¼ sticks) unsalted butter, melted

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
½ cup purchased dulce de leche
2 teaspoons pure vanilla extract

Glaze:
⅔ cup purchased dulce de leche
3 tablespoons (or more) heavy whipping cream
Fleur de sel

Crust:
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.

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 one 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.

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). Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.

Makes 24 servings