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.
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
DULCE DE LECHE CHEESECAKE
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
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
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
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
Make and share this Dulce De Leche Cheesecake recipe from Food.com.
Provided by looneytunesfan
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 352.5, Fat 22.4, SaturatedFat 12.9, Cholesterol 96.3, Sodium 171.7, Carbohydrate 34.7, Fiber 0.1, Sugar 32.5, Protein 4.6
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DULCE DE LECHE CHEESECAKE RECIPE - MARCELA VALLADOLID
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4/5 (3)Total Time 10 hrs 10 minsAuthor Marcela Valladolid
- Preheat oven to 350°F. Wrap 3 layers of aluminum foil around the outside of a 9-inch springform pan with 3-inch-high sides. Grease pan with butter. Combine graham crackers, 1/4 cup sugar, and salt in a food processor and pulse until crumbly. Add melted butter, and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven just until golden brown, about 15 minutes. Let cool completely. Reduce oven temperature to 325°F.
- In an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy. Add vanilla and remaining 1 1/4 cups sugar, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. Add sour cream, and beat until smooth, about 35 seconds. Measure 1 cup filling, and place in a medium bowl. Add dulce de leche to filling in bowl; whisk until dulce de leche is fully incorporated into filling. Pour plain cheesecake filling into cooled crust. Drizzle dulce de leche filling over top. Using a knife, swirl to create a marbled effect.
- Set cheesecake in a large baking pan. Add hot water to baking pan to come 1 inch up side of springform pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour and 30 minutes.
- Let cheesecake cool at room temperature 2 hours. Cover loosely with plastic wrap, and refrigerate until completely cooled, at least 6 hours or preferably overnight. Garnish with sea salt, if desired.
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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.
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