Ingredients
For the crust:
- 15 whole graham crackers (230 grams)
- 1/4 teaspoon ground cinnamon
- 6 tablespoons (85 grams) unsalted butter, melted
For the filling:
- 24 ounces (680 grams) cream cheese, room temperature
- 1 cup (200 grams) sugar
- 1/2 cup (150 grams) dulce de leche
- 3 large eggs
- 2 teaspoons vanilla extract
For the topping:
- 2/3 cup dulce de leche
- 3 tablespoons (or more) heavy whipping cream
- Fleur de Sel, for sprinkling
Directions
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Preheat the oven to 350°F. Line an 9 by 13-inch baking pan with foil, leaving an overhang.
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In the work bowl of a food processor, pulse the graham crackers and cinnamon until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
Make the filling:
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In the bowl of a food processor or stand mixer, blend the cream cheese and sugar in until smooth and creamy, scraping down the sides of bowl as needed. Add eggs one at a time, blending after each addition. Add dulce de leche and vanilla and blend until just combined. Spread batter evenly over cooled crust.
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Bake until just set in center and edges are puffed and slightly cracked, about 35 to 40 minutes. Transfer to rack to let cool completely.
Make the topping:
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In a microwave-safe bowl, heat dulce de leche and 3 tablespoons cream in 10-second bursts, stirring between bursts, until melted and smooth. Add more cream by the teaspoon if needed to make pourable. Pour glaze over cooled cheesecake and spread evenly. Refrigerate until chilled, about 3 hours (glaze will not be firm).
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The cheesecake can be made and refrigerated 2 days ahead of time. Sprinkle bars with fleur de sel before serving.
Recipe Notes
Adapted from Bon Appetit
Espectacular!!! Mariela Monsalve
hi!
if i want the cake to be higher, wich baking pan should i use?
thanks!
Hi Tessa, thank you for sharing this recipe. They must be delicious and I can’t wait to use your recipe.
Tessa, I am not sure if you are updating every recipe you ever posted in the new format, but whatever it is, thank you so much for bringing up this one from 2010. I love it, it looks soooo good. Thank you!
This is a great recipe, and the photo is beautiful!!
Nestles makes a dulce de leche, too that is about $2 a can. I know that's beneath some people, but . . . I made these Sunday and they were delicious!! And I did spring for the salt from Williams Sonoma, too.
I was reading BA last week and came across this recipe. It sounded so good. . . But I'm currently staying at my grandparent's house. You just reminded me that once I get home, I have to bake these!
Ooh… Thanks for the reminder about this recipe. I saw it in BA and it looks great! I know I'd LOVE it!
I saw this recipe in BA and made a mental note to try it. Then I forgot. Thanks for the reminder. Lovely photo, which is truly inspiring. When I look at the price of Fleur de sel, I hesitate. I have a lovely sea salt… decisions, decisions. I know that caramel and salt are an amazing combo. Great job!
I simply love dulce de leche (it's not that expensive if you make it yourself from sweetened condense milk, btw) and these look so delicious!
Yum! I don't know how I missed this in the back of the magazine – they look awesome!
I love the photo. The salt grains look so pretty 🙂
These look amazing. Cheesecake + Salt + Dulce de Leche… count me in!
I have a big crush on dulce de leche – and these sound soooo excellent! I agree that salt is crucial. Vanilla too. 🙂
For a even “on demand” way to get dulce de leche… 1 can of condense milk in a crock pot filled with water. Remove the labels off the can. Add enough water to the crock put to cover 1 inch above the can. Cover and heat on low for 8hrs (I made this while I was at work). Remove the cans (carefully) Let cool. Open can and VIOLA!!! Carmel goodness. Dulce de leche when you need it. BE CAREFUL NOT TO EAT THE ENTIRE CAN YOURSELF! Enjoy!
Dulce de leche is so good! these look devine. can't wait to make them!
Oh my word these look fantastic! I had to look up Fleur de Sel as this is a new to me term. Fortunately I found that Williams Sonoma carries it and I have that store near by. Nothing must stand in the way of me making this! 😉
I just used dulce de leche in brownies http://ourchocolateshavings.blogspot.com/2010/07/fresh-cherry-and-dulce-de-leche.html
isn't it the greatest addition to baked goods?
These bars look STUNNING! Great photo. I'm bookmarking this recipe.
TIP: For cheaper way to get fleur de sal, try getting some from the bulk section of your grocery store/mart for a much cheaper price. I got some for less than a dollar because I only use it as decoration on desserts like the one you've posted. YUM! So, now you have NO cons haha j/k.
This looks amazing..I NEED to try this!
I saw this recipe and was thinking of trying it. Now I think I might. : )