Philadelphia Dulce De Leche Cheesecake Recipe Recipe For Deviled

NO-BAKE DULCE DE LECHE CHEESECAKE

Steps:

• Place graham crackers and Cinnamon Toast Crunch™ Cereal in the bowl of a food processor.
• Pulse until you have fine crumbs. If you don't have a food processor you can simply place the graham crackers and cereal in a large zip-top bag and smash into crumbs using a rolling pin or the back of a pan.
• Add the melted butter to the crumbs and mix until well combined. Using the flat bottom of a drinking glass to form an even layer, press the mixture into the bottom and up the sides of an 8-inch springform pan. You'll want the crumbs to go at least an inch up the side so you have a nice edge to your cheesecake. Freeze until the filling is ready.
• Beat the cream cheese using an electric mixer until it's light and fluffy. Add the dulce de leche and beat until well combined. Spoon in the whipped topping and beat until smooth and creamy. Spoon the filling over top of the crust.
• Spread into an even layer and chill until set. If you are in a hurry, pop the cheesecake into the freezer for 2 hours; otherwise, refrigerate for at least 8 hours. Once the cheesecake is set, remove it from the pan.
• Break Cinnamon Toast Crunch™ cereal into small pieces. Spoon whipped topping into a zip-top bag and snip off one corner. Pipe whipped topping in a swirl over the cheesecake, sprinkle on the cereal pieces, and drizzle the caramel or dulce de leche sauce over the top.
• If frozen allow the cheesecake to thaw for 30-60minutes before serving. If refrigerated, cut, serve, and enjoy.

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 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.

DULCE DE LECHE TOPPED CHEESECAKE

Steps:

• Heat oven to 350°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over crust.
• Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Microwave dulce de leche and milk in microwaveable bowl on HIGH 30 sec.; stir to blend. Spread caramel mixture over cheesecake just before serving; sprinkle with salt.

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.