Dulce de leche chocolate cheesecake bars

Dulce de leche chocolate cheesecake bars takes about 8 hours from beginning to end. One serving contains 6755 calories, 104g of protein, and 504g of fat. This gluten free recipe serves 1 and costs $18.26 per serving. 3752 people found this recipe to be yummy and satisfying. This recipe from Roxanas Home Baking requires butter, rolled oats, fleur de sel, and dulce de leche. With a spoonacular score of 96%, this dish is great. If you like this recipe, you might also like recipes such as Dulce De Leche Cheesecake Bars, Dulce de Leche Cheesecake Bars, and Dulce de Leche Cheesecake Bars.

Servings: 1

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a 13X9" baking pan with parchment paper. Set aside.Place the oats and walnuts in a food processor. Pulse until resembles fine crumbs. Add the butter and pulse a couple more times, about 1 minute, until it starts to form a ball. Press the crumb mixture evenly on the bottom of the prepared pan. Once you're done, place the pan in the refrigerator and chill for about 30 minutes. In the meantime, heat the oven to 350F. Clean the food processor bowl so you can make the filling. To make the filling add cream cheese, sugar, eggs and vanilla extract to the food processor and pulse about a minute until creamy and well mixed. Add 1/2 cup dulce de leche to the cheese mixture. Pulse until well blended. Reserve the remaining dulce de leche. Pour the creamy filling over the chilled crust and bake in preheated oven for 40 minutes or until center is set and the edges are puffed and slightly cracked. Take the pan out of the oven and let cool at room temperature for a couple of hours. When the cheesecake is chilled, spread the remaining dulce de leche evenly over it. In a heatproof bowl, add the chocolate chips and heave cream and microwave until the chocolate is melted stirring well to make a smooth creamy chocolate ganache. Leave to cool for 2-3 minutes and pour evenly over the dulce de leche layer. Sprinkle with fleur the sel. Let set for a couple more hours or overnight before cutting into bars. Enjoy!

 

Step by step:

1. Line a 13X9" baking pan with parchment paper. Set aside.

2. Place the oats and walnuts in a food processor. Pulse until resembles fine crumbs.

3. Add the butter and pulse a couple more times, about 1 minute, until it starts to form a ball. Press the crumb mixture evenly on the bottom of the prepared pan. Once you're done, place the pan in the refrigerator and chill for about 30 minutes. In the meantime, heat the oven to 350F. Clean the food processor bowl so you can make the filling. To make the filling add cream cheese, sugar, eggs and vanilla extract to the food processor and pulse about a minute until creamy and well mixed.

4. Add 1/2 cup dulce de leche to the cheese mixture. Pulse until well blended. Reserve the remaining dulce de leche.

5. Pour the creamy filling over the chilled crust and bake in preheated oven for 40 minutes or until center is set and the edges are puffed and slightly cracked. Take the pan out of the oven and let cool at room temperature for a couple of hours. When the cheesecake is chilled, spread the remaining dulce de leche evenly over it. In a heatproof bowl, add the chocolate chips and heave cream and microwave until the chocolate is melted stirring well to make a smooth creamy chocolate ganache. Leave to cool for 2-3 minutes and pour evenly over the dulce de leche layer. Sprinkle with fleur the sel.

6. Let set for a couple more hours or overnight before cutting into bars. Enjoy!

Nutrition Information:

covered percent of daily need