Dulce De Leche Cheesecake Squares

Name: Dulce De Leche Cheesecake Squares
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 9 serving(s)
Ingredients: 3 1/2 ounces graham crackers, crumbled (1 cup); 2 tablespoons sugar; 3 tablespoons unsalted butter, melted; 1 teaspoon unflavored gelatin; 1/4 cup whole milk; 8 ounces cream cheese, softened; 2 large eggs; 3/8 teaspoon salt; 1 cup dulce de leche; 3 ounces fine-quality bittersweet chocolate, coarsely chopped; 1/4 cup unsalted butter, cut into pieces; 2 teaspoons light corn syrup

Submitted by Roxanne J.R.

"From beckybakes.net"

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Ready In:: 55mins
Ingredients:: 12
Serves:: 9

ingredients

For crust
3 ¹⁄₂ ounces graham crackers, crumbled (1 cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
For filling
1 teaspoon unflavored gelatin
¹⁄₄ cup whole milk
8 ounces cream cheese, softened
2 large eggs
³⁄₈ teaspoon salt
1 cup dulce de leche
For glaze
3 ounces fine-quality bittersweet chocolate, coarsely chopped
¹⁄₄ cup unsalted butter, cut into pieces
2 teaspoons light corn syrup

directions

Put oven rack in middle position and preheat oven to 325°F
Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
Make crust.
Finely grind crackers with sugar and a pinch of salt in a food processor.
With motor running, add butter, blending until combined.
Press mixture evenly onto bottom of baking pan.
Bake 10 minutes, then cool in pan on a rack 5 minutes.
Make filling.
Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.
Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes.
Then stir in dulce de leche gently but thoroughly.
Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes.
Cool cheesecake completely in pan on rack, about 2 hours.
Chill, covered, at least 6 hours.
Glaze cake within 2 hours of serving.
For Glaze:.
Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly.
Chill, uncovered, 30 minutes.
Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.

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RECIPE SUBMITTED BY

Roxanne J.R.

I'm 23 years old and I live in Trinidad. One of the islands in the Caribbean. I love baking and have a major sweet tooth but I am trying to cook more savoury foods and I am enjoying trying new recipes. Recently I have come to love photographing the food I make. Too bad they don't all come out photo worthy, but at least they still taste good! lol <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/SuperBowlSTKR.jpg> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/TeaSuppers-STKR.jpg">

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