A very bad idea..... Dulce de Leche Cheesecake Bars

As you all know, whenever Ginny comes to visit, we always have a long laundry list of recipes to try. One of the first ones that went on the list for last weekend’s visit was Dulce de Leche Cheesecake Bars.

Why? (no, we didn’t really need a reason...I mean, come on....dulce de leche? Cheesecake? No brainer.) A while back, a friend of Ginny’s brought her a can of dulce de leche. Except. This was no ordinary can of dulce de leche. This can was probably 42 ounces. In case you aren’t familiar with the size of canned goods, that’s a LOT of dulce de leche. We needed to do something with it.

The recipe itself couldn’t have been easier. A basic graham cracker crust. Mix together the filling ingredients (including some dulce de leche) and pour on the crust. Bake, and then cool. Top with another dose of dulce de leche and refrigerate.Then? DROOL. We took a plate of these to my favorite local restaurateur to enjoy with his staff. I haven’t heard from them since....there may be a sugar coma involved....either that or they haven’t come up for air yet.

If you need a dessert to take to an event. Take this. If you want to feed a new mom and her family when they come home from the hospital. Make this. If you want to cheer someone up....GIVE THEM THIS. If its MONDAY.....seriously, there is no reason necessary....just make it.

But, don’t say I didn’t warn you that this may be a bad idea....because if you do make this, you may end up eating it all yourself....

REMINDER!!! There is only a little more than a week left to get intered for my giveaway!

UPDATE 7/6/2010
Oh My Gosh!! Bev - thank you for pointing out my mistake. I can't believe I forgot to include the recipe (originally from Epicurious)! Here you go!

Dulce de Leche Cheesecake Bars
Crust:
Nonstick vegetable oil spray
2 1/4 cups finely ground graham crackers
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted

Filling:
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche
2 teaspoons vanilla extract

Glaze:
2/3 cup purchased dulce de leche
3 tablespoons (or more) heavy whipping cream
Sea salt

For crust:
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

For filling:
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
For glaze:
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.
Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.