Dulce de leche cheesecake bars

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Dulce de leche is a rich caramel sauce that can be found in 13.4-ounce cans in the Hispanic section of most grocery stores.  You will need one can for this recipe.

Makes 24


2-1/4 cups finely ground graham crackers (about 17 whole ones)
2 Tbsp. sugar
¼ tsp. ground cinnamon
10 Tbsp. (1-1/4 sticks) unsalted butter, melted
3 packages (8 ounce) cream cheese, at room temperature
1 cup sugar
3 large eggs
½ cup purchased dulce de leche
2 tsp. vanilla extract
2/3 cup dulce de leche (remainder of the can)
3 Tbsp. heavy cream
Fleur de sel

Preheat oven to 350F.  Spray a 13-x9-2-inch pan with nonstick spray.  In a medium bowl, mix together the graham cracker crumbs, the sugar and the cinnamon.  Add melted butter and stir until crumbs are moistened; turn into the prepared pan and press mixture evenly into the bottom.  Bake until the crust is light golden, about 10 minutes.  Cool.

Filling:  In a food processor, mix together the cream cheese and sugar until creamy, stopping occasionally to scrape down the bowl.  Add eggs, one at a time, processing 3 to 5 seconds to blend between additions.  Add dulce de leche and vanilla; process until blended.  Spread batter evenly over cooled crust.  Bake until set in the center and edges are puffed and slightly cracked, about 40 minutes.  Cool completely.

Glaze:  Heat remaining dulce de leche and cream in a microwave-safe bowl, 10 seconds at a time, until melted.  Stir to blend, adding more cream if the mixture is too thick to spread over the cheesecake.  Spread glaze over the cheesecake and refrigerate until chilled, at least one hour.  The bars can be made to this point 2 days ahead of time.  Cover and chill.

Cut into 24 bars and, just before serving, sprinkle with fleur de sel.