Dulce De Leche Cheesecake

Cheesecake Cheesecake who doesn't love it. I loved my nieces Mexican Cheesecake recipe that I made back in January, so much that I only wanted to make it better. It really is just a basic cheesecake recipe where the variations could be endless. I have a love for Ducle de leche like no other. I can eat that stuff right out of the can all by itself. My kids love to dip apple slices in it. What is Dulce de leche? it translates literally from the Spanish as “sweet of milk,” it is a food product similar in taste, texture, and consistency to a thick caramel sauce, and is made essentially of cooked milk and sugar. To sum it up it is Yum mo Good!!

All I did was make the recipe for the Mexican Cheesecake. I love the simplicity of the filling recipe, everything is just tossed together in the blender and that's it. It couldn't get any simpler. I made a homemade graham cracker crust and used a spring form pan instead of using store bought crusts. This cheesecake turned out AWESOME!!!! I loved the addition of the Dulce de leche. We wiped it out in a day and a half Ü. It was so hard to wait for this cheesecake to chill, I had a piece as soon as it cooled. After it was chilled this cheesecake was a thousand times better, I just have a lack of self control when it comes to some foods.

Mix crust ingredients together,


Press the crust mixture into the bottom of a lightly buttered 8 or 9-inch spring form pan and set aside.

Blend the first 5 ingredients in a blender


and blend until creamy. Add 2-3 Tablespoons Ducle de leche and blend again.


just like this!


Pour into prepared graham cracker crust. Place spring form pan on a cookie sheet and bake for about 45 - 55 minutes or until golden brown. If the cheesecake starts to brown to much, spray a piece of foil with baking spray and tent the cheesecake a bit. When the 45-55 minutes are up turn off the oven and leave the cheesecake inside for one hour. the cheesecake should look held together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Keep the oven door shut and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and the cheesecake is no longer jiggly.

pretty, done and golden brown! Insert knife to test for doneness, When knife comes out clean the cheesecake is done. I used my baking spatula to release the sides of the cheesecake a bit. Cool completely in spring form pan. Awesome it didnt crack in the middle ~happy dance~



Drizzle Dulce de leche all over the top of the cheesecake, chill for at least 6 hours remove spring form pan and serve.

L♥VE at first bite!

Dulce De Leche Cheesecake

1 - 8oz package cream cheese (softened)
1 - egg
1 - 12 oz can evaporated milk
1 - 14 oz La Lechera condensed milk (sweetened condensed milk)
1 1 /2 - tsp Mexican vanilla or pure vanilla extract
1 - 14 oz can Nestle La Lechera dulce de leche (seperated)
2-3 tablespoon added the filling and more dulce de leche drizzled on the top

Crust
2 Cups Graham cracker crumbs
1/4 cup sugar (you can use half brown sugar but that's optional)
5 Tablespoons butter (melted)

Preheat oven to 325 degrees. Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together. Lightly spray the sides of the spring form pan with baking spray, pat into a 8 or 9 inch spring form pan set aside. Make filling ingredients. Blend the first 5 ingredients in a blender and blend until creamy. Add 2 Tablespoons Dulce de leche and blend again. Pour into prepared graham cracker crust. Bake for 45- 55 minutes or until golden brown. When the 45-55 minutes are up turn off the oven and leave the cheesecake inside for one hour. the cheesecake should look held together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Keep the oven door shut and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and the cheesecake is no longer jiggly. Insert knife to test for doneness when knife comes out clean the cheesecake is done. Let cool, remove the spring form pan and drizzle melted dulce de leche over the top of the cheesecake. Chill overnight before it is served

I melted the dulce de leche for about 20 seconds in the microwave in a Tupperware bowl. Then added it to a sandwich size zip lock bag and cut off a tiny piece of the end. Then drizzled all over the top of the cheesecake in a criss cross design.

Dulce de leche and La Lechera condensed milk can both be found in the latin isle of the grocery store. I got mine at Super Walmart.


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