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Dulce de Leche Cheesecake Recipe - LeGourmetTV

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Recipe Information

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Dulce de Leche Cheesecake

Cultural Context

Dulce de Leche Cheesecake has its roots in Latin American desserts, particularly popular in Cuba. This rich and creamy cheesecake combines the beloved dulce de leche, a caramel-like sauce, with the classic cheesecake texture, creating a delightful treat. Today, variations of this dessert can be found across the globe, showcasing the universal love for sweet, creamy confections.

CUCUdessert
6 servings
Servings4
1¼ cups (300mL) graham cracker crumbs
1/4 cup (50mL) packed brown sugar
1/3 cup (75mL) butter melted
1/2 cup (125mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
2 pkgs (250g each) cream cheese, softened
1 can (300mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
4 eggs
1/3 cup (75mL) Robin Hood® All Purpose Flour
1 tbsp (15mL) pure vanilla extract
Additional Dulce de Leche for drizzle
1

Preheat oven to 300°F (160°C).

2

Combine crumbs, brown sugar and butter, press firmly onto bottom of 9" (23cm) springform pan.

3

Spread crust with ½ cup (125mL) caramel flavoured sauce.

4

Beat cream cheese until fluffy.

5

Gradually beat in caramel flavoured sauce until smooth.

6

Add eggs, flour and vanilla; mix well.

7

Pour into prepared pan.

8

Bake in preheated oven for 1 hour. Cake should be a bit jiggly in the middle. It will continue to cook as it cools.

9

Cool thoroughly and chill for 4 hours or overnight.

Equipment Needed

9" (23cm) springform pan

Allergens

milkeggs

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