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Archive for the ‘Bar Desserts’ Category

Nutella Espresso Mousse Brownies

Posted in Bar Desserts, Desserts, tagged , , , , on April 3, 2013 | 1 Comment »

Brownies with Nutella Espresso Mousse

Brownies are so good all on their own, but top them with some Nutella espresso whipped cream and you take those brownies to a whole new level of deliciousness. Yes, these brownies are very, very good indeed. They are a great dessert to wow dinner guests, especially since they are deceptively easy to make. You can top them with chocolate curls to get extra fancy, or keep it simple with chocolate shavings like I did. Either way, you will enjoy every bite of these Nutella espresso mousse brownies. I promise.

Brownies with Nutella Espresso Mousse

Nutella Espresso Mousse Brownies

Printable Recipe

Makes 1 8-inch square pan

Ingredients:

For the brownie layer:

  • ½ cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup (8 tbsp.) unsalted butter
  • 1 tbsp. instant espresso powder
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract

For the mousse layer:

  • 2 tsp. instant espresso powder
  • 1 tbsp. hot water
  • ¼ cup Nutella
  • 1 cup heavy whipping cream
  • Chocolate shavings, curls, or sprinkles, for serving

Directions:

  1. Heat oven to 350 degrees F. Butter the bottom of an 8-inch square baking dish and line with parchment paper, leaving several inches of overhang on two sides. Butter the bottom and sides of the parchment.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Melt the butter in a small saucepan, transfer to a large bowl. Whisk in the espresso powder until it dissolves completely, then whisk in the sugar. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla. Whisk in the dry ingredients until just incorporated.
  4. Pour the batter into the prepared pan and bake for about 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Allow to cool completely before topping with the mousse.
  5. To make the mousse, combine the espresso powder and hot water in a small bowl. Whisk in the Nutella. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the heavy cream until it just forms stiff peaks. Use a rubber spatula to gently fold in the Nutella mixture. Spread the mousse evenly over the top of the cooled brownies. Refrigerate for at least an hour or up to overnight.
  6. Using the parchment/foil handles, lift the brownies from the pan. Cut into squares and top with chocolate shavings/curls as desired. Serve immediately.

Source: very slightly adapted from Cook Like a Champion

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Salted Caramel Chocolate Chip Cookie Bars

Posted in Bar Desserts, Cookies, Desserts, tagged , , , on August 5, 2012 | 2 Comments »

Last week I shared this salted caramel sauce, and mentioned that we used it to make brownie sundaes. What I didn’t share is the real reason I made the salted caramel sauce to begin with, which was to make these cookie bars. Oh my goodness these are good. Chocolate chip cookie bars are pretty amazing on their own, but throw in a layer of salted caramel and you have a dessert that’s on a whole other level. Slightly gooey, sweet, and sprinkled with fleur de sel, it’s hard to stop at just one of these, but your waistline will thank you if you do. :)

I brought part of my batch to share when we visited our friends for dinner, and then put the rest in the freezer (after I cut them into bars). That way, we could take one out to defrost on the counter for a few minutes when we needed a treat, rather than feeling like we needed to eat them all right away. I highly recommend that you bake some of these, and also highly recommend sharing them. Your friends and family will thank you!

Salted Caramel Chocolate Chip Cookie Bars

Printable Recipe

Ingredients:

  • 2 cups plus 2 tbsp. (10.6 oz.) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 tbsp. unsalted butter, melted and cooled slightly
  • 1 cup packed (7 oz.) brown sugar
  • 1/2 cup (3.5 oz.) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips
  • 6 tbsp. salted caramel sauce
  • Fleur de sel, for sprinkling

Directions:

  1. Preheat oven to 325 degrees F with a rack in the lower third. Line an 8×8 baking dish with foil, leaving an overhang on opposite sides to allow you to remove the bars easily from the pan. Spray the foil with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, combine the melted butter, brown sugar, and granulated sugar. Add the egg, yolk, and vanilla and mix until well combined. Stir in the dry ingredients until just combined. Stir in the chocolate chips.
  4. Transfer half of the batter to the prepared pan, pressing it into and even layer in the bottom. Pour the caramel sauce over the top, leaving a little space around the edges. Use a small cookie scoop to scoop the remaining dough over the caramel. Press down gently with your fingers to distribute. It’s ok if the caramel layer isn’t completely covered, as it will spread to cover as it bakes. Sprinkle the top with fleur de sel. Bake for 35-40 minutes, or until the bars are golden brown and slightly firm to the touch. The bars will begin to pull away from the sides of the pan when they’re done.
  5. Remove the pan to a wire rack. Let the bars cool completely before lifting them out of the pan and cutting into squares to serve.

Source: Tracey’s Culinary Adventures; cookie dough from Baking Illustrated.

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Banana Walnut Blondies

Posted in Bar Desserts, Desserts, tagged , , , on July 15, 2012 | 1 Comment »

I’m always looking for good uses for the over-ripe bananas that end up in my fruit basket. Lately I’ve been loving these banana muffins and this smoothie, but the other day I decided to try something new. The first thing you’ll notice as you bake these banana walnut blondies is that they smell amazing. When you take a bite, you’ll taste a wonderful combination of brown sugar, banana, and browned butter. Toasted walnuts provide a delicious crunch, and the chocolate chips a burst of sweetness.

One year ago:  Sun-Dried Tomato, Arugula, and Goat Cheese Pasta

Banana Walnut Blondies

Printable Recipe

Makes 16 blondies

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/8 tsp. salt
  • 5 tbsp. unsalted butter, melted and browned*
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tsp. espresso powder
  • 2/3 cup mashed banana (about 2 medium)
  • 1/2 cup toasted walnuts, coarsely chopped
  • 1/2 cup chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Butter the bottom and sides of an 8×8-inch metal baking pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, and salt; set aside.
  3. In another medium bowl, whisk together the melted butter and brown sugar until combined. Add the egg, vanilla, espresso powder and mashed banana and mix well. Using a rubber spatula, fold the dry ingredients into the wet mixture until just combined; do not overmix. Fold in the chocolate chips and nuts and pour the batter into the prepared pan, smoothing the top with a rubber spatula.
  4. Bake until light golden brown, 22 to 25 minutes; do not overbake. Cool on a wire rack to room temperature and then remove from the pan by lifting the parchment overhang. Cut into 2-inch squares.

*I browned my butter, because I’ve been loving the flavor it gives to baked goods. Just keep stirring once it’s melted until it begins to turn brown. Be sure to watch it closely so it doesn’t burn.

Source: Slightly adapted from Sweet Pea’s Kitchen.

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Rich, Fudgy Brownies

Posted in Bar Desserts, Desserts, tagged , , on May 17, 2012 | 2 Comments »

As their name suggests, these brownies are deliciously rich and fudgy. They are quick and easy to mix up, and you probably have all of the ingredients on hand, making them an ideal treat to whip up when a sudden chocolate craving hits. I added in some dark chocolate chips because, well, why not? I like the extra bits of chocolate that the chips add, especially when the brownies are slightly warm so the chocolate chips are nice and melty.

There are many, many brownie recipes out there, and if you haven’t found your favorite yet (or even if you have), I encourage you to try these. I know I’ll make them again and again.

One year ago:  Vanilla Cupcakes with Chocolate Buttercream Frosting and Cappuccino Cookies

Rich, Fudgy Brownies

Printable Recipe

Makes one 9-inch square pan of brownies

Ingredients:

  • 8 oz. (1 cup) unsalted butter, plus more softened for the pan
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 tsp. pure vanilla extract
  • 3 oz. (2/3 cup) unbleached all-purpose flour; plus more for the pan
  • 2 1/2 oz. (3/4 cup) unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup dark chocolate chips

Directions:

  1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Line a 9-inch-square metal baking pan with foil, and then butter and flour the foil, tapping out the excess flour.
  2. Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and transfer the butter to a large bowl. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. Stir in the chocolate chips.
  3. Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs clinging to it, about 35-40 minutes. Let the brownies cool completely in the pan on a rack.
  4. Use the foil lining to remove the brownies from the pan. Cut into 16 squares. Keep brownies at room temperature, well wrapped.

Source: adapted from Fine Cooking.

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Dark Chocolate Brownies

Posted in Bar Desserts, Desserts, tagged , , , on August 24, 2011 | 2 Comments »

Dark Chocolate Brownies

When I saw a recipe for Twix Caramel Brownies on Cooking with Karen, I wanted to make them right away. Unfortunately, I didn’t have any Twix bars or caramel sauce in the house and didn’t feel like running to the store to get some. I realized that really I was just craving a brownie, so I decided to leave out the Twix and caramel, but use dark chocolate cocoa powder to make rich, dark chocolate brownies. Karen raved about how rich and fudgy the brownie base was in this recipe, so I was confident that they would turn out delicious even without the mix-ins.

I think I’ve now found my go-to simple brownie recipe. Over the past year or so I’ve tried a few different basic brownie recipes, none of which I’ve loved. These Dark Chocolate Brownies changed all that. They are rich and chocolatey, without being overly cakey or overly fudgy- I like my brownies somewhere in between. We shared a few of these brownies with friends, and the rest were quick to disappear!

One year ago:  Tin Roof Ice Cream

Dark Chocolate Brownies

Printable Recipe

Makes 24 brownies

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3/4 cup dark cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions:

  1. Heat oven to 350 degrees. Spray a 9 x 13-inch pan with cooking spray. Set aside.
  2. Place butter in a medium saucepan on the stove. Heat over medium heat until the butter is melted. Remove from the heat and stir in sugar and vanilla extract. Add the eggs, one at a time, beating well with a spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Pour batter into prepared pan.
  3. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.

Recipe adapted from Cooking with Karen, originally from Two Peas and Their Pod

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Chocolate Chip Cookie Dough Cheesecake Bars

Posted in Bar Desserts, Cheesecake, Desserts, tagged , , , on June 15, 2011 | 3 Comments »

Chocolate Chip Cookie Dough Cheesecake Bars

If you ask me, it’s hard to find a dessert more irresistible than a cheesecake bar. First, there’s the cheesecake. I know some people don’t care for cheesecake, but if you’re a cheesecake lover, then making it in bar form is far quicker, easier, and more foolproof than baking a regular cheesecake.

Second, cheesecake bars are so adaptable: you can make them with fruit (like these Lemon Blueberry Cheesecake Bars), with chocolate and caramel (these Dulce de Leche Cheesecake Bars are amazing), with brownie batter swirled in (as in these Cheesecake-Swirled Brownies)… as you can see I really have a weakness for cheesecake bars!

So you can imagine that it didn’t take me long to decide to make these cookie dough cheesecake bars. In fact, I had another baking project planned the day I made these, but when I opened my Google Reader that morning and saw these treats posted, my baking plans immediately changed.

These bars have a graham cracker crust, which is topped with a layer of cheesecake, and then pieces of chocolate chip cookie dough. How can you go wrong with a combination like that?

One year ago: Zucchini Sub Sandwiches

Chocolate Chip Cookie Dough Cheesecake Bars

Printable Recipe

Makes 12 bars

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted

For the Cookie Dough:

  • 5 tablespoons unsalted butter, room temperature
  • 1/3 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup flour
  • 1 cup chocolate chips

For the Cheesecake:

  • 10 oz. cream cheese, room temperature
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat the oven to 325 degrees F. Line an 8 inch square baking pan with parchment paper or foil, allowing a little overhang, and spray with nonstick cooking spray. Set aside.
  2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Maintain oven temperature.
  3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt, and vanilla until smooth and thoroughly combined, about 1 minute. Mix in flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
  5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move pan to a cooling rack and allow to cool completely.
  6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

Recipe from My Baking Addiction, originally adapted from The Essential Chocolate Chip Cookbook

 

 

Linked to Sweets for a Saturday

 

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Cheesecake-Swirled Brownies

Posted in Bar Desserts, Cheesecake, Desserts, tagged , on January 26, 2011 | 3 Comments »

Cheesecake-Swirled Brownies

Eat one of these brownies, and you will find it very hard to resist going back for a second. The brownie layer of these cheesecake-swirled brownies is moist, rich, and fudgy, and the cheesecake swirl is, well, cheesecake, so of course it is delicious. I almost left off the chocolate chips on top, and I’m so glad I didn’t because they add yet another chocolate dimension to this dessert. And you can never have too much chocolate, can you?

Cheesecake-Swirled Brownies

Printable Recipe

Makes 16 2-inch square, thick brownies

Brownie Ingredients:

  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 2/3 cup all-purpose flour

Cheesecake Ingredients:

  • 8 ounces cream cheese, well softened
  • 1/3 cup sugar
  • 1 large egg yolk
  • 1/4 teaspoon pure vanilla extract

Additional Ingredient:

  • 1/2 cup semisweet chocolate chips

Make brownie batter: Place oven rack in middle position and preheat oven to 350 degrees F. Butter an 8-inch square baking pan (or spray with cooking spray). Heat butter and chocolate in a heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat, cool slightly, and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. Use the tip of the knife to fold bits of the brownie batter over the cheesecake batter to create a marbled effect. Sprinkle chocolate chips over cheesecake/brownie swirl.

Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Cool completely before slicing. Store brownies in refrigerator.

Recipe from Smitten Kitchen, originally adapted from Gourmet, June 2007

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Chewy, Chunky Blondies

Posted in Bar Desserts, Cookies, Desserts, tagged , , , on November 29, 2010 | 2 Comments »

Chewy, Chunky Blondies

This recipe has been on my want-to-bake list for a while now, and I’m so happy that I finally got around to making some of these blondies (except for the fact that I’ve been eating way too many of them!). These were the second batch of blondies that I’ve ever baked, the first being Snickerdoodle Blondies. As the name suggests, Chewy, Chunky Blondies are both chewy and full of mix-ins: chocolate chips, butterscotch chips, and walnuts (I left out the coconut that the recipe calls for). Of course, if you prefer other mix-ins, it would be easy to substitute your favorites- white chocolate chips, peanut butter chips, toffee bits, pecans, peanuts, etc.

I made these for dessert for a family get-together, and they were delicious served with some coffee ice cream. If you end up with leftover blondies, I suggest storing them in the freezer. They’ll keep much better in there than at room temperature and are perfect after a few minutes of defrosting on the counter.

Chewy, Chunky Blondies

Makes 32 blondies

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 1/2 cups (packed) light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 6 ounces bittersweet or semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 cup coarsely chopped walnuts

Directions:

  1. Center a rack in the oven and preheat the oven to 325 degrees F. Spray a 9 x 13-inch baking pan with cooking spray and put it on a baking sheet.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. Working with a stand mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. With the mixer on low speed, beat in the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chocolate chips, butterscotch chips, and nuts. Scrape the batter into the prepared pan and use the spatula to even the top as best you can.
  4. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool completely before cutting into 32 bars.

Recipe adapted from Baking: From my Home to Yours, by Dorie Greenspan

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Snickerdoodle Blondies

Posted in Bar Desserts, Cookies, Desserts, tagged , , on November 9, 2010 | 2 Comments »

Snickerdoodle Blondies

I made these Snickerdoodle Blondies a few months ago, and was sure that I had posted them on my blog. However, when I went to search for them today, they weren’t there! I double checked and looked again, but nope, I had totally forgotten to post them. Since they immediately became a new favorite the first time I made them, I knew I needed to put them on my blog right away. Here they are, with all of the cinnamon sugar deliciousness of a Snickerdoodle cookie, but in a fun bar shape. (Brad especially loved these- he says they taste like coffeecake. :) ) Enjoy!

Snickerdoodle Blondies

Makes 24 blondies

Ingredients:

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups packed brown sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 eggs
  • 1 tablespoon vanilla extract

For Topping:

  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan; set aside.
  2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
  3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
  4. Spread the dough evenly into the pan. Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
  5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

Recipe from Brown Eyed Baker, originally adapted from My Baking Addiction

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Dulce de Leche Cheesecake Squares

Posted in Bar Desserts, Cheesecake, Desserts, tagged , , , , , on October 16, 2010 | 5 Comments »

Dulce de Leche Cheesecake Squares

As soon as I saw the picture of these cheesecake squares while doing my morning blog reading, I knew I had to make them. Cheesecake, caramel, and chocolate are a few of my very favorite things. Combined into one dessert, they are irresistible.

In case you aren’t familiar with it, dulce de leche is a milk caramel sauce made by slowly heating sweetened milk. If you can’t find it in your grocery store, you can make your own by slowly heating sweetened condensed milk until it is thick and light caramel colored. Or, you can use caramel sauce instead. Brad was able to find dulce de leche in our grocery store- it came in a small can (like sweetened condensed milk does) and was located near the Hispanic foods in the international foods aisle.

Each part of these cheesecake bars is perfect. The graham cracker crust is made even better because some of the dulce de leche soaks into it. The dulce de leche itself is sweet and caramely. The cheesecake layer is so delicious all on its own. Finally, the chocolate glaze adds just the right amount of sweetness, since it is made with bittersweet chocolate. I think these may be one of the best desserts I’ve ever made. Maybe that’s why Brad and I each ate one (sometimes two) every day until they were gone?

Dulce de Leche Cheesecake Squares

Makes 36 small squares or 16 dessert-size pieces

For the Crust:

  • 3 1/2 ounces graham crackers, crushed (1 cup of crumbs)
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted

For the Filling:

  • 12 ounces, or 1 cup, dulce de leche (or caramel)
  • 16 ounces cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

For the Glaze:

  • 3 ounces bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips)
  • 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
  • 2 teaspoons light corn syrup
  1. Make the Crust: Position an oven rack in the middle position and preheat oven to 325 degrees F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment with non-stick spray.
  2. Finely grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool on a cooling rack for 5 minutes.
  3. Make the Filling: Spread the dulce de leche evenly over the graham crust. (Note: I had a really hard time spreading the dulce de leche without breaking up the graham crust. Next time, I might try slightly warming the dulce de leche in the microwave to make it spread more easily. I also suggest using a spatula sprayed with cooking spray to help spread the caramel into an even layer.) Place the pan in the refrigerator while you prepare the cream cheese layer.
  4. Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well between each addition and scraping down sides of bowl. Beat in the vanilla extract.
  5. Pour the cream cheese mixture over the dulce de leche layer. Bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours.
  6. Glaze the cake: Heat the chocolate, butter, and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth. Pour the glaze over the cheesecake, coating evenly. Chill for at least 30 minutes before serving.
  7. Lift the cheesecake from the pan using the parchment paper and slice into squares using a sharp knife, wiping it clean after each cut.

Recipe from Brown Eyed Baker

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