dulce de leche cheescake a rich caramel sauce popular in Latin countries, flavors the filling and also serves as a soft glaze for the bars. A sprinkling of sea salt turns this dessert into a craveable salty-sweet treat
- 1 1/2 c cracker crumb graham
- 1/4 c Sugar Sweetheart
- 6 tbsp unsalted butter dissolved
- 24 ounces soft cream cheese
- 1 cup sweetheart sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 can (14 ounces) Dulce de Leche
Get the oven ready at 325 degrees F.
Line the 9-by-13-inch baking pan with paper, leaving a little extra on the sides so it will be easy to take out.
Mix graham cracker crumbs, sugar, and melted butter in a medium bowl.
Press the mixture down into the bottom of the pan that has been set up.
Whisk the cream cheese in a large bowl until it is smooth.
Add the sugar slowly and pulse until everything is well mixed.
Add the eggs one at a time and whisk until they are all mixed in.
Vanilla extract has my heart.
Pour and spread the cream cheese mixture evenly over the shell.
Drop spoonfuls of dulce de leche on top of the cheesecake mixture.
Use a knife to make a cheesecake mixture out of Dulce de Leche.
Bake the cheesecake for about 45 to 50 minutes, or until the edges are golden and the middle is almost done.
Take the cheesecake out of the oven and let it cool down.
After the cheesecake has cooled, put it in the refrigerator for at least two hours before cutting it into bars and serving.