How to Make a Dulce De Leche Cheesecake

Here's a easy cheesecake recipe, with a yummy edition. The dulce de leche is simple to make, but takes a long time, so you may want to make that the day before. All you have to do is immerse a can of condensed milk (the whole unopened can, folks)in a pot of boiling water for four hours and it makes a creamy sweet sort of caramel sauce. The long wait for the dulce de leche not withstanding, I hope you enjoy this recipe.

Difficulty: Moderate

Instructions

Things You'll Need:

• One can of condensed milk, already boiled into caramel sauce.
• Four 8oz pkgs of cream cheese
• One cup of sugar
• 1 tsp. vanilla
• 4 eggs
• 1-1/2 cups of graham cracker crumbs
• Three tbsp of sugar
• 1/3 cup butter or margarine, melted.

1. Combine the melted butter, sugar, and graham cracker crumbs until moist. Press into the bottom of a 9" springform pan.

2. Beat the cream cheese, sugar and vanilla until well blended. Add eggs one at a time until everything is mixed together and creamy. Pour into springform pan.

3. Using a large tablespoon, scoop the dulce de leche out of the can. It should still be warm, in order to flow smoothly from the spoon. Drizzle back and forth across the top of the cheesecake in thick ribbons. Using the spoon, drag it across the dulce ribbons to create sort of a swirl.

4. Bake at 300 degrees for 50-55 minutes. Let cool completely before removing the sides of the springform pan.

Tips & Warnings

• Get some heavy whipping cream, pour it into a bowl with a teaspoon and whip up some 'caramelly' whipped cream. Beat the whipping cream and caramel until peaks form. Make it as thick as you want it!
• The remaining dulce de leche will keep for three to four days. It makes a great frosting, or swirl it into vanilla ice cream for another delicious treat!
• The dulce de leche makes this a sweet dish, have a glass of milk handy!