Dulce De Leche Cheesecake Squares

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 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

Recipe

• 1 put oven rack in middle position and preheat oven to 325°f
• 2 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.
• 3 make crust.
• 4 finely grind crackers with sugar and a pinch of salt in a food processor.
• 5 with motor running, add butter, blending until combined.
• 6 press mixture evenly bottom of baking pan.
• 7 bake 10 minutes, then cool in pan on a rack 5 minutes.
• 8 make filling.
• 9 sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.
• 10 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.
• 11 then stir in dulce de leche gently but thoroughly.
• 12 pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes.
• 13 cool cheesecake completely in pan on rack, about 2 hours.
• 14 chill, covered, at least 6 hours.
• 15 glaze cake within 2 hours of serving.
• 16 for glaze:.
• 17 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.
• 18 chill, uncovered, 30 minutes.
• 19 lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.