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Dulce de leche cheesecake bars

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients

Crust

  • 2 ¼ cups ground ginger snaps
  • 1 tablespoon sugar
  • ¼ teaspoon ground cinnamon
  • 10 tablespoons 1 ¼ sticks unsalted butter, melted

Filling

  • 3 8- ounce packages cream cheese at room temperature
  • 1 cup sugar
  • 3 large eggs
  • ½ cup dulce de leche
  • 2 teaspoons vanilla extract

Glaze

  • ⅔ cup dulce de leche
  • 3 tablespoons or more heavy whipping cream
  • Sea salt

Instructions

For crust

  • Heat the oven to 350 and line the bottom and sides of a 13 x 9 x 2-inch baking pan with foil and spray with nonstick spray. Mix gingersnap 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

  • Combine 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 a few seconds to blend between each one. Add dulce de leche and vanilla; process until blended. Spread batter evenly over the cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 40 minutes. Cool on a rack and then put in fridge for a few hours to get good and cool.

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 2 hours.
  • Cut into bars and sprinkle with sea salt.