Cheesecake De Dulce De Leche Recipes

DULCE DE LECHE CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.

DULCE DE LECHE CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Make Crust. In 1-gallon resealable food-storage plastic bag, place cereal. Finely crush with rolling pin. In small bowl, stir crushed cereal and melted butter until well mixed. Press Crust firmly and evenly in bottom and 1 inch up side of pie plate. Bake 9 minutes; cool 20 minutes.
• Meanwhile, in medium bowl, stir Topping ingredients until well mixed; let stand while making Cheesecake so strawberries will become juicy. In separate medium bowl, beat all Cheesecake ingredients with electric mixer on medium speed until smooth; spoon over crust. Refrigerate at least 30 minutes.
• To serve, spoon Topping over Cheesecake slices. Cover and refrigerate any leftovers.

DULCE DE LECHE CHEESECAKE BARS

Steps:

• For crust:
• Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
• For filling:
• Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
• For glaze:
• Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.
• Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.
• * A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.
• ** A type of sea salt; available at some supermarkets and at specialty foods stores.

NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY

Steps:

• Crush cookies and mix with butter.
• Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
• Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
• Spread mixture over pie crust.
• Refrigerate the pie for at least 4 hours or overnight. (If you're in a hurry, you could also freeze the pie for 1-2 hours.)
• Top with strawberries, cut, and serve.
• Enjoy!

DULCE DE LECHE SWIRL CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Remove 1-1/4 cups cheesecake batter; mix with dulce de leche. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.
• Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

CHEESECAKE DE DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine digestive biscuits, 1/4 cup chopped walnuts, and melted butter in a bowl; mix well. Press biscuit mixture into the bottom of the prepared springform pan using the back of a spoon.
• Bake in the preheated oven until crust is set, about 5 minutes. Set aside to cool.
• Beat double cream in a bowl using an electric mixer until soft peaks form. Combine cream cheese and sugar together in a separate bowl until well mixed; add 11.5-ounce jar dulce de leche and eggs, 1 at a time and mixing well after each addition. Avoid over-mixing the cream cheese mixture. Fold double cream mixture into cream cheese mixture until well combined; spoon over the cooled crust.
• Bake in the oven for 1 hour 15 minutes. Do not open the oven door while baking. Cool at room temperature for 30 minutes; refrigerate until chilled, at least 3 hours to overnight.
• Decorate cheesecake with 2 tablespoons dulce de leche and 1 tablespoon chopped walnuts.

DULCE DE LECHE CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches up sides of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
• Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
• Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
• Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
• In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
• In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.
• Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

DULCE DE LECHE CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Place cream cheese in food processor and process until soft. With machine running, drop in eggs through feed tube, followed by heavy cream, then dulce de leche.
• Place mixture in a 9-inch pie dish. Put dish in a large pan and add hot water until it comes halfway up the side of pie dish. Place in oven and bake about an hour or a little longer, until a cake tester comes out clean and top is fairly firm.
• Let cake rest one hour, then serve at once. Or refrigerate, but remove from refrigerator one-half hour before serving.