Leche Bars (Printable Version)
# What You'll Need:
→ Crust
01 -
Spray for nonstick baking
02 -
10 tablespoons melted unsalted butter
03 -
Half a teaspoon of ground cinnamon
04 -
2 tablespoons white sugar
05 -
2 and 1/4 cups graham cracker crumbs, crushed very fine
→ Filling
06 -
2 teaspoons vanilla, liquid form
07 -
Half a cup dulce de leche, let it reach room temp
08 -
3 eggs, large and already at room temp
09 -
1 cup regular sugar
10 -
24 ounces cream cheese, soft and at room temperature
→ Topping and Finishing
11 -
Pinch of fleur de sel for dusting
12 -
Extra cold heavy cream as needed, plus three tablespoons
13 -
Two-thirds cup dulce de leche
# Steps to Follow:
01 -
Chop cooled cheesecake into 24 bars using a sharp knife. Clean the blade after each pass so every edge looks neat. Just before you serve, sprinkle the tops of the bars with a little fleur de sel.
02 -
Spread your warm topping over the cheesecake layer so it hits every corner. Use an offset spatula for easy spreading. Now stash the pan in the fridge for at least an hour, or until the topping's nice and firm.
03 -
Mix up dulce de leche and three tablespoons of heavy cream in a microwave-safe bowl. Warm in the microwave ten seconds at a time, stirring after each blast, till it's smooth and pourable. If it's still thick, mix in more cream—just a teaspoon at a time—till it flows but doesn't run off everywhere.
04 -
Pour the cheesecake batter over your cooled crust and spread it right to the edges. Bake at 350°F for 38 minutes or so, until edges puff up and crack a little and the middle is just set. The center should shimmy when jiggled. Cool completely on a rack.
05 -
Grab a mixer or food processor and mix the cream cheese and sugar together till it's totally smooth (don't forget to scrape the sides). Blend in dulce de leche until the mixture's all one color. Drop in eggs one by one, blending slowly after each, then add the vanilla and just mix until it's all together. Stop as soon as everything's blended.
06 -
In a medium bowl, combine the crushed graham crumbs, sugar, and cinnamon. Pour in melted butter, stirring to coat everything. Press this mix into the bottom of your prepared pan, going for an even layer. Bake for about 10 minutes till the edges are barely golden. Set on a wire rack and let cool all the way.
07 -
Turn your oven on to 350°F. Spray a 13 by 9 by 2 inch baking pan with nonstick spray. For easy lifting, line it with foil, then hit the foil with another shot of spray if you want bars that pop right out.
# Additional Tips:
01 -
Make sure bars are super cold before cutting for tidy slices—use a sharp, warmed knife. If your topping comes out a little chunky, don't stress—it won't mess with the taste or texture.