Dulce de Leche Cheesecake Bars

Recipe adapted from Annie's Eats 

Crust:
1 1/2 cups graham crackers (about 1 package)
3 T sugar
5 T unsalted butter, melted

Preheat oven to 325 degrees. Line a 9x13 pan with aluminum foil, making sure there is at least an inch overhang on all sides, preferably a couple on both ends. In a food processor, process graham crackers to fine crumbs, add sugar and pulse several times to combine. With processor running, add melted butter and process for about 15-30 seconds more. Press crumbs onto the pan in an even layer. Bake for about 10 minutes and cool in pan on a wire rack.

Filling:
1/3 cup whole milk (I used skim milk and just replaced a little bit with heavy cream)
12 oz cream cheese, softened
3 eggs
1/2 tsp salt
1 can dulce de leche

Beat softened cream cheese with mixer on medium-high speed for 2-3 minutes until smooth. Add in the eggs, one at a time, beating and scraping the bowl after each egg. Add the milk and salt and beat on low until smooth. Add the dulce de leche and beat on low speed until smooth. Pour over the crust and smooth with a rubber spatula. Set pan inside a larger pan and add hot water to the larger pan until water is about half way up the sides of the cheesecake pan.

Bake for about 35-40 minutes until filling is just set. Cool on wire rack for about 2 hours and then cover and refrigerate for at least 6 hours more.

Chocolate Glaze:
3 oz bittersweet chocolate
4 T unsalted butter, cut into 8 pieces
2 tsp light corn syrup

In a large measuring cup, add chocolate pieces, butter and corn syrup. Microwave on low powder for about 1 1/2 minutes, stirring every 20-30 seconds until almost melted. Stir until smooth. Pour glaze over chilled cheesecake, tilt the pan or use an offset spatula to smooth the chocolate up to all the edges. Chill at least 30 minutes more.

Use excess foil to remove the bars from the pan, peel foil off the back, and transfer to a cutting board. Using a large sharp knife, cut into squares and serve.

from Homemade by Holman