Salted Caramel Cheesecake Bars and My (Second Place) Winning Costume

If you're like most adults still clinging to a semblance of the joy of youth and the excitement it brings on October 31st, you probably celebrated Halloween this weekend. If you're like most adults who pride themselves on winning costume contests based in pop culture references (i.e., me), then you probably went as King Jareth, the Goblin King from The Labyrinth.

{See more pictures, including a close up of my "junk" on the CupcakesOMG! Facebook page!}

If you were here last year, you'll remember that I took home the grand prize at our favorite dive bar's annual Halloween costume contest, which meant I had a reputation to uphold. Between my fingertip gloves, metallic leggings, crystal ball, and "junk" I was certain to reign supreme again! Color me surprised when I came in second (the winners were a couple dressed as retired Floridian tourists...I know, I don't get it either!), but considering how obnoxious I was at the bar, it's a miracle they awarded me anything, so I'll take it!! 

{I was emotionally scarred as a child by David Bowie's prominent package in the movie. I can only assume I emotionally scarred Kyle by including this prop in my costume.}

For the second year in a row, our friends Ashlee and Franz have hosted the Halloween party for our friends, so naturally I took it as an opportunity to try a new recipe for Fleur de Sel salted Dulce de Leche caramel cheesecake bars:

I've never had dulce de leche on its own before, only in other desserts. It's like the caramel version of Nutella, in that it's addictive and can be enjoyed with merely a spoon. Or a finger. I'm not here to judge.

I've also never made a cheesecake before, but the recipe I used was really simple and removed all the intimidation from it!

I had to go to Williams Sonoma to find Fleur de Sel (what's up with that Whole Foods?), and it was well worth it. If you're into salty/sweet, you need to get your hands on some Fleur de Sel and Dulce de Leche STAT!!!

 

My costume might have only been worthy of second place, but these salted caramel cheesecake bars earn first place every time!

What did you dress up as this Halloween? Do you love Dulce de Leche??? 

*EDITED SINCE THIS RECIPE HAS BLOWN UP ON PINTEREST: 
I used a 9x13 pan (I mentioned I used a rectangular pan but apparently this is open for interpretation). 
Also, dulce de leche is a delicious caramely type sauce. If you can't find it, you can make your own by boiling a can of sweetened condensed milk. I didn't do that, so I don't have the recipe for that, but I'm sure you can, um, look for it on Pinterest also. 
And finally, YES! You should shell out the $10 for the fleur de sel--it has a delicate and pure flavor that other salts just won't match, but if you're in a real pinch and just can't be bothered, I guessssssssssss sea salt would do. But get the sea salt flakes at least, would ya???

Fleur de Sel Salted Dulce De Leche Caramel Cheesecake Bars
Recipe Adapted from Made with Pink
Makes about 15 bars

For the Crust

• 2 1/4 cups ground graham crackers (about 1 and a half sleeves of grackers)
• 2 Tbsp. sugar
• 1/4 tsp cinnamon
• 10 Tbsp. melted butter

Cheesecake Filling

• 3 8-ounce packages of cream cheese, room temp
• 1 cup sugar
• 3 eggs
• 1/2 cup dulce de leche
• 2 tsp vanilla extract

Caramel Topping

• 2/3 cup dulce de leche
• 2-3 Tbsp. heavy whipping cream
• 2-3 Tbsp. caramel sauce (the good stuff in a jar, not that runny syrup junk)
• Fleur de sel*

1. Preheat oven to 350 degrees F. Coat a large rectangular pan with non-stick cooking spray.

2. Combine the crust ingredients in a medium bowl until the crust comes together, kind of like wet sand. Press crust evenly into the bottom of the pan. Bake crust for 10 minutes, or until golden brown. Cool on a rack while you make the filling.

3. Beat cream cheese and sugar together until light and fluffy, about 3 minutes. Add eggs one at time, beating each one until it's incorporated before adding the next one. Add dulce de leche and vanilla extract and beat until fully incorporated. Pour batter onto crust and spread even. Bake for about 35 minutes, or until center is just set and edges are puffy and slightly cracked and golden. Transfer to a cooling rack and cool completely before topping with caramel.

4. Pour dulce de leche and whipping cream into a glass bowl or measuring cup. Microwave for 10 seconds at a time, stirring between each interval, until the whipping cream is well combined with the dulce de leche. Add caramel sauce and stir until well combined. The topping should be pourable, but not runny. 

5. When cheesecake bars are cooled, pour caramel topping all over the bars and spread evenly. Refrigerate for a few hours to allow caramel to set well. Cut into squares and *top with fleur de sel right before serving!