Dulce de Leche Cheesecake Bars (Print Version)

# Ingredients:

→ Crust

01 - Nonstick cooking spray
02 - 2 1/4 cups finely ground graham crackers (approximately 17 crackers)
03 - 2 tablespoons sugar
04 - 1/4 to 1/2 teaspoon ground cinnamon
05 - 10 tablespoons (1 1/4 sticks) unsalted butter, melted

→ Filling

06 - 3 packages (680g) cream cheese, room temperature
07 - 1 cup sugar
08 - 3 large eggs, room temperature
09 - 1/2 cup dulce de leche, room temperature
10 - 2 teaspoons vanilla extract

→ Topping & Finishing

11 - 2/3 cup dulce de leche
12 - 3 tablespoons heavy whipping cream, plus extra as needed
13 - Fleur de sel, for garnish

# Instructions:

01 - Preheat oven to 350°F (175°C). Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. For easier removal, line pan with foil and spray the foil. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter and stir until evenly coated. Transfer mixture to prepared pan and press firmly onto bottom surface. Bake until light golden, about 10 minutes. Cool completely on wire rack.
02 - Blend cream cheese and sugar in a food processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides. Add dulce de leche and blend until fully incorporated. Add eggs one at a time, processing 3 to 5 seconds between each addition. Add vanilla and process until blended, about 10 seconds.
03 - Dollop batter across cooled crust and spread into an even layer. Bake until center is just set and edges are puffed and slightly cracked, about 38 minutes. The center should feel slightly firm to the touch when done. Transfer to wire rack and cool completely.
04 - Combine dulce de leche and 3 tablespoons cream in microwave-safe bowl. Microwave for 10 seconds, then gently stir. Continue microwaving in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour. Pour over cooled cheesecake and spread evenly. Refrigerate until chilled, about 1 hour.
05 - Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle with fleur de sel immediately before serving.

# Notes:

01 - The topping will remain soft even after chilling.
02 - Store-bought or homemade dulce de leche can be used for this recipe.
03 - The bars can be made a day ahead and kept refrigerated.

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