DULCE DE LECHE CHEESECAKE
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
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
Live la dulce vita with this creamy, dreamy, caramel-y Dulce de Leche Cheesecake. It's the height of dulce de leche deliciousness!
Provided by My Food and Family
Categories Home
Time 6h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat cream cheese and 1/4 cup sugar in large bowl with mixer until blended. Add dulce de leche and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into 9-inch springform pan sprayed with cooking spray.
- Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, cook remaining sugar in medium saucepan on medium heat 4 min. or until melted and golden brown. Remove from heat. Stir in cereal; spread into thin layer on baking sheet. Cool.
- Top cheesecake with COOL WHIP and cereal mixture just before serving.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 135 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate cream cookies, butter, dulce de leche, cream cheese, vanilla extract, heavy cream, strawberries
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 647 calories, Carbohydrate 52 grams, Fat 47 grams, Fiber 1 gram, Protein 9 grams, Sugar 44 grams
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- Add sugar and melted butter and pulse until the crumbs are evenly moistened. Transfer the crumbs into a 9-inch springform pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.
- To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Stir in the sugar. Then add about ¾ of dulce de leche (the remaining ¼ of the can will be used for spreading on top for decoration) and sour cream. Continue to mix until combined.
DULCE DE LECHE CHEESECAKE RECIPE - CREATIONS BY KARA
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4.8/5 (16)Total Time 1 hr 20 minsCategory DessertCalories 346 per serving
- For the crust: Combine the sugar, cinnamon and butter. Add crumbs and mix well. Press into bottom of a springform pan. Set aside.
- For the filling: Preheat oven to 300. Combine cream and white chocolate in a glass bowl. Microwave till melted and smooth, stirring every 30 seconds. Cool for 15 minutes.
- Beat cream cheese in large mixing bowl until fluffy. Beat in cooled chocolate mixture and vanilla. Lightly whisk in eggs till well combined. Take 3/4 cup of Dulce le leche and stir it into 1 cup of the cheesecake mixture.
- Alternately spoon the plain cheesecake and dulce le leche mixtures onto the crust, ending with the dulce de leche mixture. Drizzle all but 2 Tbsp of the caramel over the top of the cheesecake. Swirl with a knife.
DULCE DE LECHE CHEESECAKE | BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 487 per servingTotal Time 9 hrs 25 mins
- For crust, in a small bowl stir together crushed wafers, almonds, and the 1 Tbsp. sugar; stir in melted butter. Press onto bottom of a 6x3-inch springform pan. In a large bowl beat cream cheese with a mixer on medium 30 seconds. Beat in 1/2 cup sugar and 1/2 cup dulce de leche until combined. Beat in eggs on low just until combined. Beat in vanilla. Pour over crust in pan. Prepare as directed in desired cooker, below.
- Place a steam rack in a 6-qt.electric or stove-top pressure cooker. Add 1 cup water to pot. To prevent the crust from getting soggy while steaming, cut a piece of foil the same size as a paper towel. Place foil under paper towel; place springform pan on top of paper towel. Bring up foil and paper towel around pan. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips and place pan on top of crisscross. Lock lid in place. Set an electric cooker on high to cook 40 minutes. For a stove-top cookers bring to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 40 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Use foil strips to lift pan from cooker. Cool cheesecake on a wire rack 1 hour. Cover; chill 4 to 24 hours. Remove cheesecake from pan; drizzle with remaining dulce de leche and chocolate.
- Place a steam rack in a 6-qt. slow cooker. Add warm water to reach just below rack. Place springform pan on rack. Completely cover opening of cooker with three layers of paper towels; place lid on top. Cook on high 2 hours. Turn off cooker. Let stand, covered, 1 hour. Remove springform pan from cooker. Cool cheesecake on a wire rack 1 hour. Cover; chill 4 to 24 hours. Remove cheesecake from pan; drizzle with remaining dulce de leche and chocolate.
MINI DULCE DE LECHE CHEESECAKES | ENDLESSLY INSPIRED
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- 2. Mix melted butter with crust mix until well blended. Place approximately 1 tablespoon of crust mixture into each baking cup and press down firmly {I used a small juice glass to pack down the crust}.
- 3. In large mixing bowl, beat cream cheese and 3/4 cup dulce de leche {set aside remaining dulce de leche for the topping} on high speed, scraping down sides of bowl as necessary, for approximately 3 minutes, or until completely smooth. Add filling mix and beat until smooth. Add eggs one at a time, beating on low speed after each addition.
- 4. Divide the filling evenly between the baking cups. I used a cookie scoop like this one. Gently drop baking sheet onto counter several times to smooth out the tops and eliminate any air bubbles.
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