Wednesday, April 14, 2010

Dulce de Leche Cheesecake

My husband is obsessed with this Dulce de Leche that I made in the slow cooker.  He has been eating it by the spoonful from the jar!  Every time someone comes over he tells them about it and brings out the jar so that they can have a taste...... of course he has to take a small taste along with them so that they don't feel singled out - ha ha!  I knew that if I wanted to make anything out of this first batch I needed to do it quickly before it was all gone!  

I decided I either wanted to make an ice cream or a cheesecake, hubby voted for cheesecake so the search began.  I found this recipe on a couple of different sites and decided to try this out.  The end result is very rich and delicious!  The Dulce de Leche mixture gets swirled into the cheesecake, which means that you get luscious bites of this rich caramel throughout.  This is a wonderful recipe but I would have liked the Dulce de Leche to be a more prominent flavor.  

Don't worry we have a new double batch of Dulce simmering in the crock pot right now - about half of that will be eaten straight from the jar and I think I will try making some traditional Dulce de Leche cookies ( Alfajor) next!

Dulce de Leche Cheesecake
Adapted from Diana's Desserts

1 cup graham cracker crumbs 
3 tbsp. butter, melted 

Combine and press into a 9 inch springform pan.  Bake at 400°F for 5 minutes.  Remove and allow to cool.
3 (8 oz.) packages cream cheese (24 oz. total) 
1 cup superfine granulated sugar 
2 tbsp. all-purpose flour 
2 tsp. vanilla extract 
3 eggs 
1/3 cup whole milk 
1/2 cup ready-made or homemade Dulce de leche sauce

Preheat oven to 325°F. 
Beat cream cheese, sugar and flour together until well mixed and smooth. Add vanilla and beat until smooth. Add eggs one at a time, beating well after each addition. Beat until smooth. Add milk and mix until well blended. 

Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add Dulce de Leche sauce and stir until well combined.  Pour plain batter over crust. Top  batter with with Dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula. 

7. Bake for 40 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator.  Cool for 4 to 6 hours before serving.  Enjoy!

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