Dulce De Leche Cheesecake Recipes

Steps:

• In heavy small saucepan combine 1/2 cup cream and brown sugar. Cook and stir over medium heat until sugar dissolves. Bring to moderate, steady boil. Boil, uncovered, about 5 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Stir in sweetened condensed milk. Refrigerate.
• In small mixing bowl beat cream cheese, granulated sugar and flour on medium speed of electric mixer until fluffy. Add 1 tablespoon cream, vanilla and peel. Beat until combined. Add egg, beating until just combined.
• Pour into crust. Place on baking sheet. Drizzle with half of brown sugar mixture. Gently swirl with knife. Bake at 350* for 30 to 35 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.
• Before serving, in small saucepan cook and stir remaining brown sugar mixture over low heat until warm. Cut cheesecake into wedges. Drizzle with warm brown sugar mixture.

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.

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.

Steps:

• Heat oven to 325ºF.
• Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Remove 1-1/4 cups cheesecake batter; mix with dulce de leche. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.
• Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine digestive biscuits, 1/4 cup chopped walnuts, and melted butter in a bowl; mix well. Press biscuit mixture into the bottom of the prepared springform pan using the back of a spoon.
• Bake in the preheated oven until crust is set, about 5 minutes. Set aside to cool.
• Beat double cream in a bowl using an electric mixer until soft peaks form. Combine cream cheese and sugar together in a separate bowl until well mixed; add 11.5-ounce jar dulce de leche and eggs, 1 at a time and mixing well after each addition. Avoid over-mixing the cream cheese mixture. Fold double cream mixture into cream cheese mixture until well combined; spoon over the cooled crust.
• Bake in the oven for 1 hour 15 minutes. Do not open the oven door while baking. Cool at room temperature for 30 minutes; refrigerate until chilled, at least 3 hours to overnight.
• Decorate cheesecake with 2 tablespoons dulce de leche and 1 tablespoon chopped walnuts.

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.

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.

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.

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!

Steps:

• For the crust
• Pulse crackers and butter in the food processor until combined, with a texture similar to brown sugar.
• Press onto bottom of 9-inch springform pan. Chill in the refrigerator.
• For the cheesecake
• Mix condensed milk and gelatin in a small pan. Heat over very low heat just until it starts to boil (about 2 minutes).
• Meanwhile, combine the cream cheese and lemon zest in a mixer bowl. Beat on mid-high speed until it turns into a smooth mixture (about 2 minutes). Add condensed milk mixture and mix until blended.
• Using a spatula, lightly mix in half the dulce de leche, just enough to give it a marbleized look. Gently pour into the pan, smooth into an even layer.
• Chill covered for two hours, best overnight. Cover with the remaining dulce de leche and serve chilled.

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.

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.