Philadelphia Dulce De Leche Cheesecake Recipe Recipe For Chicken

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DULCE DE LECHE CHEESECAKE



Dulce de Leche Cheesecake image

Enjoy this no-bake cheesecake that's crusted with Dulce de Leche Cheerios® cereal and topped with strawberries - a mouthwatering dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 8

2 cups Dulce de Leche Cheerios™ cereal
1/3 cup butter, melted
1 pint (2 cups) whole fresh strawberries, thinly sliced
1/4 cup sugar, if desired
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping (thawed)
1/2 cup sour cream
1/4 teaspoon vanilla

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.

Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 60 mg, Fat 5, Fiber 2 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 9 g, TransFat 1/2 g

DULCE DE LECHE CHEESECAKE



Dulce De Leche Cheesecake image

Recieved this from Taste of Home, and love but caramel and cheesecakes, so this is a natural to save. 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.

Provided by Bonnie G 2

Categories     Cheesecake

Time 1h40m

Yield 1 cheese cake, 16 serving(s)

Number Of Ingredients 16

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
3 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 (13 1/2 ounce) can dulce de leche
1 cup semi-sweet 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 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.

Nutrition Facts : Calories 322.2, Fat 24.2, SaturatedFat 13.2, Cholesterol 93.2, Sodium 193.7, Carbohydrate 24.6, Fiber 0.9, Sugar 22.1, Protein 4.6

DULCE DE LECHE CHEESECAKE



Dulce De Leche Cheesecake image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

8 ounces cream cheese, at room temperature
3 large eggs
1/2 cup heavy cream
1 cup dulce de leche

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.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 20 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 185 milligrams, Sugar 20 grams, TransFat 0 grams

DULCE DE LECHE CHEESECAKE



Dulce De Leche Cheesecake image

Make and share this Dulce De Leche Cheesecake recipe from Food.com.

Provided by Mom2Rose

Categories     Cheesecake

Time 1h30m

Yield 10 pieces, 10 serving(s)

Number Of Ingredients 11

10 ounces shortbread cookies, such as Lorna Doone
1/4 cup blanched almond, toasted
2 tablespoons brown sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
2 (8 ounce) packages cream cheese, at room temperature
3 tablespoons flour
2 large eggs
1 large egg yolk
1 3/4 cups dulce de leche or 1 3/4 cups other caramel sauce
boiling water, for baking

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.

Nutrition Facts : Calories 401.5, Fat 30.6, SaturatedFat 15.2, Cholesterol 131.1, Sodium 397.1, Carbohydrate 24.8, Fiber 0.9, Sugar 7.3, Protein 7.8

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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