Salted Caramel Cheesecake Bars
February 13, 2013
It's no secret that I love caramel. I also happen to love dessert. Clearly it makes sense to combine the two. The following is a recipe that does just that. If you make this recipe, you will also very quickly make friends (only if you share, and I can't promise on the quality of friends you will make, but basically anyone who tries these will want to at least know when you plan on making them again. And that in my book, equals friends).
Fleur de Sel Salted Dulce De Leche Caramel Cheesecake Bars
Recipe Adapted from Cupcakes OMG
Makes about 15 bars
For the Crust
- 2 1/4 cups ground graham crackers (about 1 and a half sleeves of crackers)
- 2 Tbsp. sugar
- 10 Tbsp. melted butter
- 3 8-ounce packages of cream cheese, room temp
- 1 cup sugar
- 3 eggs
- 1/2 cup dulce de leche (you can find this in the Mexican asile at your local grocery store, at least we did)
- 2 tsp vanilla extract
- 2-3 Tbsp. heavy whipping cream
- 1/2 cup copper pot caramel sauce
- Fleur de sel (this is fancy salt, table salt just wont cut it)
1. Preheat oven to 350 degrees F. Coat a large rectangular pan with non-stick cooking spray.
2. Combine the crust ingredients in a medium bowl until the crust comes together. Press crust evenly into the bottom of the pan. Bake crust for 10 minutes, or until golden brown. Cool on a rack while you make the filling.
3. Beat cream cheese and sugar together until light and fluffy, about 3 minutes. Add eggs one at time, beating each one until it's incorporated before adding the next one. Add dulce de leche and vanilla extract and beat until fully incorporated. Pour batter onto crust and spread even. Bake for about 35 minutes, or until center is just set and edges are puffy and slightly cracked and golden. Transfer to a cooling rack and cool completely before topping with copper pot caramel sauce.
4. Combine caramel sauce and cream and microwave for 15 seconds. Let cool slightly before pouring over cheesecake layer.
5. When cheesecake bars are cooled, pour caramel topping all over the bars and spread evenly. Refrigerate for a few hours to allow caramel to set well. Cut into squares and top with flur de sel before serving - don't add the salt until you are serving or it will just disolve into the sauce.
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