Dulce de Leche Cheesecake Squares

I made my second dulce de leche treat last night feeling somewhat happy but not really fulfilled because of the following reasons: first, I wanted to make a cheesecake in spring form pan with spider web-like dulce de leche glaze on top but somehow ended up making cheesecake squares with dark chocolate glaze. Too much dark chocolate lately I think. Second, I didn't get a smoother cheesecake texture albeit the taste is not bad at all and third, I was able to take pictures of the finished product but not the procedure. Laziness got in the way again- as always. I hope to make smoother tops and squares completely devoid of crumbs next time- although this is an improvement from when I made my red velvet cheesecake squares. You would think those crumbs are part of the frosting he he he. Anyway, I still have one more dessert to make to complete my dulce de leche repertoire. Stay tuned :-)

Dulce de Leche Cheesecake Squares

For crust

1 1/2 cups honey Graham crumbs

1 stick unsalted butter, melted

For filling

1 tsp Knox unflavored gelatin (from a 1/4-oz envelope)

1/4 cup whole milk

8 oz cream cheese, softened

2 large eggs

a pinch of salt

1 cup dulce de leche

For glaze

3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped

1/2 stick (1/4 cup) unsalted butter, cut into pieces

2 tsp light corn syrup

Directions:

For the crust

Put oven rack in middle position and preheat oven to 325°F. 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.

Pulse Graham crackers and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

For the filling

Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.

Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined.

Stir in dulce de leche gently but thoroughly then the filling over crust, smoothing top.

Bake in a bain marie or hot water bath in oven until center is just set, about 45 minutes.

Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

For the chocolate glaze

Melt butter and chocolate in a double boiler, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift cheesecake from pan using foil overhang and cut into 1-inch squares. Wipe the knife after each cut to avoid crumbs all over the pieces.