You can find cans of Dulce de Leche either in the baking isle, by the sweetened condensed milk, or in the Hispanic foods isle. The brand is La Lecheria, and they sell both sweetened condensed milk and dulce de leche. The cans look a lot alike, so be sure to check the label and get the correct product.
2 cups graham cracker crumbs (about 15 cracker squares)
1 tablespoon sugar
4 tablespoons melted butter
3 packages room temperature cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 tablespoons flour
1 tsp vanilla
3 eggs
1 can dulce de leche
Preheat oven to 350. Spray an 8-inch springform baking pan with cooking spray. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan.
Beat cream cheese, half the can of dulce de leche, and sugar until smooth. Beat in the cream, flour, vanilla, and eggs until completely smooth. Pour into prepared pan. Bake 50-60 minutes until the edges have golden brown spots and small cracks. Cool 10 minute son a wire rack, then run a thin knife around the edge to loosen the cheesecake from the pan edge. Continue to cool 1 hour longer.
Microwave remaining dulce de leche in a microwave safe bowl 30 seconds and stir, to soften. Spread over the top of the cheesecake, leaving a small rim. Refrigerate cheesecake until completely cooled and set, 4 hours. Cut into 12 slices and serve.
2 cups graham cracker crumbs (about 15 cracker squares)
1 tablespoon sugar
4 tablespoons melted butter
3 packages room temperature cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 tablespoons flour
1 tsp vanilla
3 eggs
1 can dulce de leche
Preheat oven to 350. Spray an 8-inch springform baking pan with cooking spray. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan.
Beat cream cheese, half the can of dulce de leche, and sugar until smooth. Beat in the cream, flour, vanilla, and eggs until completely smooth. Pour into prepared pan. Bake 50-60 minutes until the edges have golden brown spots and small cracks. Cool 10 minute son a wire rack, then run a thin knife around the edge to loosen the cheesecake from the pan edge. Continue to cool 1 hour longer.
Microwave remaining dulce de leche in a microwave safe bowl 30 seconds and stir, to soften. Spread over the top of the cheesecake, leaving a small rim. Refrigerate cheesecake until completely cooled and set, 4 hours. Cut into 12 slices and serve.
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