Dulce de Leche Cheesecake *PIC*

Dulce de Leche Cheesecake

Sass, ever since I saw the words Dulce de Leche Cheesecake accidentally embedded in the directions of one of the recipes you posted yesterday, I've had it on my mind! The Cheesecake Factory makes a delicious Dulce de Leche Cheesecake. I don't know if this Rachel Ray recipe is just like it, but it sounds good!

The recipe notes said, "Caramel is the secret to a supersmooth cheesecake."

Prep Time: 30 minutes + cooling
Bake Time: 1 hour

Makes 1 servings

One 10-ounce box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 Tablespoons brown sugar
1/2 teaspoon salt
4 Tablespoons unsalted butter, melted

2 (8-ounce) packages cream cheese, at room temperature
3 Tablespoons flour
2 large eggs plus 1 large egg yolk
1-3/4 cups dulce de leche or other caramel sauce*
Boiling water, for baking

Preheat the oven to 350.
Wrap the outside of a 9-inch springform pan with foil.
To make the crust:
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.

To make the filling:
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

*Warm the dulce de leche in the microwave for 20 seconds to make it spreadable.

Source: Rachel Ray, 2008; recipe by Silvana Nardone; posted by LuAnn for KRT.


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