Sometimes life is easy during the summer, sometimes being home is immeasurably strange. Long days and dulce de leche cheesecake, how sweet it is.
Dulce de leche cheesecake squares
(from the most recent issue of Bon Appetit)
2 1/4 cups graham cracker crumbs
2 Tbsp. sugar
1/4 tsp. cinnamon
10 Tblsp. unsalted butter, melted
3 8-ounce packages cream cheese
1 cup sugar
1/2 cup dulce de leche
2 tsp. vanilla extract
For the crust, combine the graham cracker crumbs, sugar and cinnamon in a large bowl, then add the butter and toss to combine. Press into a greased 9X13 baking pan, then bake for ten minutes at 350 degrees.
For the filling, beat together the cream cheese and sugar until smooth, then add the eggs, beating after each one. After the eggs, add the dulce de leche and vanilla and combine. Pour on top of the crust, and bake for 25 minutes at 350 degrees, or until the filling appears set and the top has cracked.
Cool completely, then top with more dulce de leche, then cut into squares.