Dulce De Leche Cheesecake Recipe Patis Table Mexican

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DULCE DE LECHE CHEESECAKE



Dulce de Leche Cheesecake image

I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. -Sonia Lipham, Ranburne, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 18

1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup plus 2 tablespoons sugar
1/4 cup 2% milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 can (13.4 ounces) dulce de leche
TOPPINGS:
1 cup semisweet chocolate chips
1-1/2 teaspoons chili powder
1/2 cup dulce de leche
3 tablespoons hot water

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.

Nutrition Facts : Calories 468 calories, Fat 28g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 327mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

DULCE DE LECHE CHEESECAKE



Dulce De Leche Cheesecake image

Delicious caramel vanilla cheesecake, one of my favourites. I found this recipe in an Australian newspaper many years ago.

Provided by Poppy

Categories     Cheesecake

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 quart whole milk
2 cups sugar
1/4 teaspoon baking soda
1 pinch cinnamon
8 ounces cream cheese, at room temperature
3 large eggs
1 teaspoon vanilla
1/2 cup heavy cream
1 cup dulce de leche

Steps:

  • SAUCE Combine ingredients in a large heavy saucepan.
  • Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes.
  • Briefly remove from heat.
  • Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to 1 hour.
  • When mixture becomes a caramel color and is think enough that you can see the bottom of the pan as you stir, remove it from heat.
  • Use at room temperature or cover and refrigerate.
  • Yield: 2 cups CHEESECAKE Preheat oven to 325 degrees.
  • Place cream cheese in food processor and process until soft.
  • With Machine running, drop in eggs, followed by heavy cream, vanilla then dulce de leche.
  • Place mixture in 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 until cake tester comes out clean and top is fairly firm.
  • Let rest one hour, then serve at once, or refrigerate, but remove from refrigerator one half- hour before serving.

Nutrition Facts : Calories 446.1, Fat 21.2, SaturatedFat 12.5, Cholesterol 143.1, Sodium 204, Carbohydrate 56.9, Sugar 56.7, Protein 8.7

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