Dulce de Leche Cheesecake
Ingredients
- Crust:
- 1 1/4 cups (300 mL) graham cracker crumbs
- 1/4 cup (50 mL) packed brown sugar
- 1/3 cup (75 mL) butter melted
- 1/2 cup (125 mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
- Cake:
- 2 pkgs (250 g each) cream cheese, softened
- 1 can (300 mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
- 4 eggs
- 1/3 cup (75 mL) Robin Hood® All Purpose Flour
- 1 tbsp (15 mL) pure vanilla extract
- additional Dulce de Leche for drizzle
Directions
Step 1:
Preheat oven to 300°F (160°C).
Step 2:
Combine crumbs, brown sugar and butter, press firmly onto bottom of 9” (23 cm) springform pan. Spread crust with 1/2 cup (125 mL) caramel flavoured sauce.
Step 3:
Beat cream cheese until fluffy. Gradually beat in caramel flavoured sauce until smooth.
Step 4:
Add eggs, flour and vanilla; mix well. Pour into prepared pan.
Step 5:
Bake in preheated oven 1 hour. Cake should be a bit jiggly in the middle. It will continue to cook as it cools. Cool thoroughly and chill 4 hours or overnight.
Tip
You can bake these in individual muffin pans. This recipe will make approximately 30 individual cakes. Place cupcake liners in muffins pans. Place approximately 1 tbsp (15 mL) crust in each one. Press the crust down firmly. Spoon 1 tsp (5 mL) caramel flavoured sauce over crust before putting on cheesecake batter. Fill with cheesecake batter. Bake 18-20 minutes. Cool and refrigerate. Drizzle with additional caramel flavoured sauce before serving.