Caramel Cheesecake Bites

Name: Caramel Cheesecake Bites
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 32
Cuisine: Global
Ingredients: 454 grams packages cream cheese, softened; 567 grams jarred or canned dulce de leche at room temperature (see Cooks Notes); 3 larges eggs; 158 milliliters sugar; 1 teaspoon pure vanilla extract

Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 71 calories, 1g of protein, and 5g of fat per serving. This recipe serves 32. This recipe covers 1% of your daily requirements of vitamins and minerals. Only A mixture of cream cheese, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Heat oven to 350°F with rack in middle. Line a 13- by 9-inch inch baking pan with aluminum foil, leaving an overhang at both ends, and lightly butter.

Ingredients you will need

Butter

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Make Buttery Sugar Cookie dough as directed, but press dough evenly into bottom of pan. Use the flat bottom of a metal cup measure or a glass to compact and press the dough into as even a layer as possible.

Ingredients you will need

Sugar Cookie Dough

Dough

Equipment you will use

Frying Pan

Bake until golden, 25 to 30 minutes, then cool completely in pan on a rack, and keep oven on.

Equipment you will use

Oven

Frying Pan

Stir dulce de leche well, then spread 1 1/4 cups of it—there will be some left over—evenly over cookie base with offset spatula and quick-chill in freezer or chill in refrigerator until cold.

Ingredients you will need

Dulce De Leche

Base

Equipment you will use

Offset Spatula

Slowly beat cream cheese and sugar on medium speed with an electric mixer (fitted with paddle attachment if using a stand mixer) until creamy, about 2 minutes.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Stand Mixer

Add eggs, one at a time, mixing well on medium-low speed after each addition, then mix in vanilla.

Ingredients you will need

Vanilla

Egg

Spoon cream cheese mixture over dulce de leche.

Ingredients you will need

Dulce De Leche

Cream Cheese

Bake until cheesecake is puffed and edges are golden, 40 to 45 minutes.

Equipment you will use

Oven

Cool completely in pan on a rack, then chill until cold, about 3 hours.

Equipment you will use

Frying Pan

With aid of foil overhang, lift cheesecake confection from pan.

Equipment you will use

Aluminum Foil

Frying Pan

Dip a long sharp knife in a tall glass of hot water and quickly wipe it off, then trim edges of confection (save scraps for snacking). Continuing to dip knife in hot water and wiping it off before every cut, cut cheesecake lengthwise into 8 strips, then crosswise into 4 sections, to form 32 finger-shaped bites.

Ingredients you will need

Water

Dip

Equipment you will use

Knife

Just before serving, if desired, arrange bites on a large rack set over a large rimmed baking sheet, spacing them apart. Put about 2/3 cup dulce de leche in disposable pastry bag, then snip off a tiny opening.

Ingredients you will need

Dulce De Leche

Equipment you will use

Baking Sheet

Pastry Bag

Drizzle the dulce de leche in a diagonal pattern over the bites, letting it drape down the sides.

Ingredients you will need

Dulce De Leche

•Dulce de leche is available in varying-size jars and cans at many supermarkets, specialty foods stores, and Latino shops. Leftovers are delicious in coffee, drizzled over ice cream, or just eaten by the spoonful.•Cheesecake bites—without the final dulce de leche drizzle—keep chilled in an airtight container in single layers, separated by wax paper 5 days.

Ingredients you will need

Dulce De Leche

Ice Cream