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.
SALTED CARAMEL DULCE DE LECHE CHEESECAKE BARS
Categories Cheese
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350°F (175°C). Coat 13x9x2-inch metal baking pan coated 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. 2. Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. Add the eggs 1 at a time, blending for 3 to 5 seconds each time until incorporated. Add in the dulce de leche and vanilla and blend until just mixed - about 10 seconds. Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked, about 38 minutes. Transfer to rack and cool completely. 3. Once the cheesecake bar is cooled, pour 2/3 cup dulce de leche sauce and a the 3 tablespoons of whipping cream in a glass measuring cup. Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined. Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until just melted. Quickly dump the melted caramel chews into the dulce de leche mixture and stir continuously until combined. The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut it. Cover and chill. 4. Lastly - (and this is the best part!) when you're ready to serve the bars sprinkle the caramel glaze lightly with some fleur de sel. *Fleur de sel is a light and flaky sea salt, with a less salty and bitter taste than regular table or sea salt.
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
SALTED CARAMEL CHEESECAKE
Our make-ahead salted caramel cheesecake means you can serve up a showstopper, save time in the kitchen and spend time with your guests
Provided by Barney Desmazery
Categories Dessert
Time 1h5m
Yield cuts into 12 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter a 23cm springform cake tin and line the base with baking parchment. Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.) Press the biscuit mixture into the base of the tin - the easiest way to do this is by flattening it with your hand under a sheet of cling film. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
- Meanwhile, scrape the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth. Beat in the eggs, one at a time, until you have a thick, smooth custard consistency. Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins. Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre. Turn off the heat and leave the door just slightly ajar - a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don't worry. Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
- On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. The cheesecake will sit happily on a stand at room temperature for a couple of hours. Just before serving, sprinkle with extra sea salt, if you like.
Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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DULCE DE LECHE CHEESECAKE BARS RECIPE | BON APPéTIT
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3.9/5 (35)Author Cindy MushetServings 24
- Preheat oven to 350°F. Coat 13x9x2-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.
- 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.
- 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.
DULCE DE LECHE CHEESECAKE BARS - HANDLE THE HEAT
From handletheheat.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr
- In the work bowl of a food processor, pulse the graham crackers and cinnamon until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
- In the bowl of a food processor or stand mixer, blend the cream cheese and sugar in until smooth and creamy, scraping down the sides of bowl as needed. Add eggs one at a time, blending after each addition. Add dulce de leche and vanilla and blend until just combined. Spread batter evenly over cooled crust.
- In a microwave-safe bowl, heat dulce de leche and 3 tablespoons cream in 10-second bursts, stirring between bursts, until melted and smooth. Add more cream by the teaspoon if needed to make pourable. Pour glaze over cooled cheesecake and spread evenly. Refrigerate until chilled, about 3 hours (glaze will not be firm).
DULCE DE LECHE CHEESECAKE BARS - MEL'S KITCHEN CAFE
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4.7/5 (42)Total Time 3 hrs 10 minsEstimated Reading Time 6 minsCalories 358 per serving
- Preheat the oven to 350 degrees F. Line a metal 9X13-inch pan with aluminum foil or parchment paper (for easy lifting of the bars after they cool and easier cutting). Lightly grease with nonstick cooking spray.
- For the graham cracker crust, combine the graham crackers, granulated sugar, and cinnamon. Add the butter and stir until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the prepared pan. Bake for 10 minutes until lightly golden around the edges. Cool while mixing the cheesecake batter.
- With an electric mixer (stand or handheld), mix the cream cheese, granulated sugar and sour cream together until light and creamy, 1-2 minutes. Add the dulce de leche and mix until well-combined. Add the vanilla and eggs and mix until just combined (don't overmix or the cheesecake may crack while baking).
- Spread the cheesecake batter evenly over the crust and bake for 30-35 minutes until the edges are puffed and center is soft-set (not firm but no longer jiggly). Cool completely.
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