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Recipe: Delicious Dulce De Leche Cheesecake

Dulce De Leche Cheesecake. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. The cheesecake itself is very straightforward—cream cheese, sugar, a graham cracker crust, and a water bath to ensure gentle heat; you know the drill.

Dulce De Leche Cheesecake Spread the dulce de leche topping over the cheesecake, pushing it right to the edge of the cake. Place cookies in bowl of food processor. Spoon the remaining plain cheesecake mix over the top of the dulce de leche layer and smooth. You can have Dulce De Leche Cheesecake using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Dulce De Leche Cheesecake

  1. You need of ✨Crust✨.
  2. It's 150 g of Chocolate Graham Cracker Crumbs.
  3. You need 65 g of Butter (melted).
  4. You need 75 g of Maltesers/Woopers.
  5. It's of ✨Filling✨.
  6. You need 400 g of Dulce De Leche.
  7. Prepare 3 of Eggs (room temperature).
  8. It's 500 g of Cream Cheese Philadelphia.
  9. It's 200 g of Sour Cream or Creme Fraiche.
  10. You need 100 g of Greek Yoghurt.
  11. It's 4 Tbsp of All-purpose Flour.
  12. Prepare 1 Tsp of Vanilla Extract.
  13. Prepare of I don’t use sugar (if you like it sweet, add the amount of sugar that suites your tastes).
  14. You need of ✨Topping✨.
  15. It's 1/4 Cup of Dulce De Leche.
  16. You need 1/4 Cup of Heavy Cream.
  17. You need of Almond-Pecan.

Dollop in little portions of the remaining dulce de leche. This cheesecake turned out fabulous for me! This No Bake Dulce De Leche Cheesecake is all about the layers! The crust is buttery and delicious with a salty hint from the pretzels.

Dulce De Leche Cheesecake instructions

  1. Preheat oven to 300°F. To prepare the crust, in the work bowl of a food processor place gharam crackers and maltesers/whoopers. Process it until finely grounded and add melted butter and continue to process it until combined fully..
  2. Cover the springform pan with parchment paper. Press the crust crumb into the bottom of the cake pan. Bake for 6 minutes then remove from the oven..
  3. To prepare the filling, in a stand mixer combine cream cheese and dulce de leche. Beat at medium speed until combined then add eggs one at a time, beating well after each addition. Then add the sour cream and mix until it is well combined. Sift in the flour and mix it well. Pour into the prepared crust..
  4. Boil water and put it in an oven proof casserol dish. Then place the cheesecake on the dish with the water. Bake for 1 hour or until the cheesecake appears to be just set in the center. Turn oven off and leave the cheesecake in the oven with door open just slightly for 1 hour. Remove it from the oven and let it cool completely before cooling it further in the fridge. Refrigerate for at least 8 hours before serving..
  5. For the cheesecake toppings combine dulce de leche and heavy cream. Mix until well combined then pour over the cheesecake. Sprinkle almond or pecans in the middle or around the edge. Enjoy!😉.

It's filled to the top with Dulce De Leche Cheesecake and then some sneaky Almond Brittle hidden in the middle for extra flavor and texture. Bold Baking Tips The only thing better than Cinnamon Toast Crunch "cereal milk" is Cinnamon Toast Crunch cheesecake and this one has a twist. This decadent dessert combines caramelized sweetened condensed milk (dulce de leche) with the creamy goodness of cheesecake and a crispy crust made from graham crackers and Cinnamon Toast Crunch cereal. Remove the label from the tin of condensed milk. Bring a medium saucepan of water to the boil and submerge the tin of condensed milk.

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