Dulce De Leche Cheesecake Pops Recipes

DULCE DE LECHE CHEESECAKE POPS

Steps:

• In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream and half-and-half. Spoon 1/4 cup mixture into each of 8 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. Freeze about 2 hours or until frozen. Cover and refrigerate remaining cream cheese mixture.
• In small bowl, mix dulce de leche and milk. Place 1/3 cup dulce de leche mixture in small resealable food-storage plastic bag; cover and refrigerate remaining mixture. Cut off one small corner of bag; squeeze small amounts over frozen cream cheese layer in each cup. Pour remaining cream cheese mixture over dulce de leche layer in cups. Return foil to pops to support sticks. Freeze about 4 hours or until frozen.
• About 30 minutes before serving, remove reserved dulce de leche mixture from refrigerator; let stand at room temperature to soften. Remove pops from freezer and paper cups. Dip top of each pop in reserved dulce de leche mixture; dip in cereal.

DULCE DE LECHE

Steps:

• Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

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 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

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 the oven to 350°.
• Wrap the outside of a 9-inch springform pan with foil.
• Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt.
• Add the butter and pulse until just combined.
• Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes.
• Transfer to a rack to cool.
• Lower the oven temperature to 300°.
• Using a mixer, beat the cream cheese until softened, 2 minutes.
• Beat in the flour and remaining 1/4 teaspoon salt on low speed.
• Beat in the eggs and egg yolk, 1 at a time, on medium speed.
• Mix in 1 cup dulce de leche.
• Pour the batter into the crust.
• Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch.
• Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
• Transfer the cake to a rack; let rest for 15 minutes.
• Spread the remaining 3/4 cup dulce de leche over the warm cake.
• Refrigerate until ready to serve, then remove the springform and slice the cheesecake.

DULCE DE LECHE BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together cake and pudding mixes, sour cream, oil, dulce de leche, beaten eggs, and water. Stir in the toffee bits and pour batter into a Bundt pan sprayed with non-stick cooking spray.
• Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
• Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with caramel glaze.
• Heat the butter, milk, and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve sugar, then remove from the heat. Drizzle over the cake.