Dulce de Leche Cheesecake Recipe
Ever since I had that Dulce de Leche Cheesecake in San Diego’s Extraordinary Desserts on my last vacation, I’ve been obsessed with trying to find the perfect recipe that was similar to that from Extraordinary Desserts. Of course there are different variations to make Dulce de Leche Cheesecake, but this is the recipe I preferred the most. These are the ingredients:
For the crust:
1 cup Graham Cracker crumbs ( simply put the crackers into the blender)
3 tbsp melted butter
Filling:
3 (8oz) Package Cream cheese
1 cup Sugar
2 tsp Vanilla
2 tbsp of all-purpose flour
3 eggs
1/3 cup Milk ( I used 2%)
½ cup Dulce de leche sauce
Instructions:
1. First preheat the oven to 400°F
2. Combine the crumbs together with the butter and press it onto the bottom of your 9in pan. Place it in the oven and bake for 10mins. Then remove and set aside.
3. Reset the oven temp to 325°F
4. Using an electric mixer, beat together the cream cheese, sugar and flour until well mixed
5. Add your vanilla, mix well.
6. One at a time add your eggs, beating it well each time. Add your milk and blend well
7. Once you’ve mixed in the eggs and milk it should be nice and smooth like the picture below.
8. Lastly add the Dulce de Leche sauce and blend really well.
9. Once every ingredient is combined, pour it into your pan and bake it in your preheated oven of 325°F for 50-55 mins or until the center is done. Remove the pan loosen the edges around the rim with a knife and let it rest for 25mins before covering and placing it in the refrigerator. Refrigerate for at least 5 hours before serving it.
When I removed it from the oven it did have a few cracks, but that was okay to me because I just wanted to eat it. I refrigerated the Dulce de Leche Cheesecake until the next day before serving it, I just topped it with whip cream and it was delicious to say the least. Enjoy!
