Dulce de Leche Cheesecake Squares
Dulce de Leche Cheesecake Squares might be a good recipe to expand your hor d'oeuvre collection. One serving contains 96 calories, 1g of protein, and 7g of fat. For 35 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 36. 897 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. If you have bittersweet chocolate, vanillan extract, graham crackers, and a few other ingredients on hand, you can make it. It is brought to you by Brown Eyed Baker. Overall, this recipe earns an improvable spoonacular score of 5%. If you like this recipe, you might also like recipes such as Dulce de Leche Cheesecake Squares, Dulce de Leche Cheesecake Squares, and Dulce De Leche Cheesecake Squares.
Servings: 36
Preparation duration: 20 minutes
Cooking duration: 65 minutes
Ingredients:
3 ounces bittersweet chocolate, coarsely chopped
3 tablespoons butter, melted
2 teaspoons light corn syrup
16 ounces cream cheese, at room temperature
12 ounces dulce de leche or 1 cup (or caramel, if you can't find it and don't want to make it)
2 eggs
3½ ounces graham crackers, crushed (1 cup of crumbs)
½ cup granulated sugar
2 tablespoons sugar
2 teaspoons vanilla extract
Equipment:
double boiler
frying pan
whisk
baking paper
oven
food processor
baking pan
wire rack
bowl
microwave
knife
Cooking instruction summary:
To make Dulce de Leche: Pour one 14-ounce can of sweetened condensed milk into the top of a double boiler pan and cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored. Remove from heat and whisk until smooth.1. To make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.2. Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.3. Make the Filling. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.4. Beat the cream cheese on medium-high speed unti light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.5. Pour the cream cheese mixture over the dulce de leche layer evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours.6. Glaze the cake. Heat the chocolate, butter and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth. Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for at least 30 minutes before serving.7. Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut.
Step by step:
To make Dulce de Leche
1. Pour one 14-ounce can of sweetened condensed milk into the top of a double boiler pan and cover.
2. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.
3. Remove from heat and whisk until smooth.
4. To make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.
5. Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan.
6. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.
7. Make the Filling.
8. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.
9. Beat the cream cheese on medium-high speed unti light and fluffy, about 3 minutes.
10. Add the sugar and continue to beat on medium-high for another 2 minutes.
11. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.
12. Pour the cream cheese mixture over the dulce de leche layer evenly, and bake for 45-55 minutes, or until the center only slightly jiggles.
13. Remove from the oven and cool completely before refrigerating for at least 3 hours.
14. Glaze the cake.
15. Heat the chocolate, butter and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth.
16. Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for at least 30 minutes before serving.
17. Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut.
Nutrition Information:
covered percent of daily need
