Despite its decadent-sounding name, this cheesecake wasn't overly sweet. It had a complex, full-bodied flavor and rich brown coloring from the dulce de leche (caramellized sweetened condensed milk). It is the perfect cake to make for your sweetheart to complete your romantic v-day dinner. Even if you are like me and you don't have a sweetheart, don't let that stop you. This is just as delicious eaten alone :) I drizzled some extra sweetened condensed milk over the top before serving and crowned it with a whipped cream rosette.***TIP*** With all cheesecakes I get the best results when I bake them a day before serving so they have a chance to cool fully - first on the counter then in the fridge overnight where the flavors truly come together and the cake ripens to its best just in time for dessert.To prevent condensation from forming on your saran wrap when you cover your cheesecake, put a paper towel between the wrap and the cake to absorb the moisture. This way, it won't drip back down onto the cake making it look like it's weeping.Dulce de Leche Cheesecake
9" cake | 125 Best Cheesecake Recipes
1 1/4 cups graham cracker crumbs
1/4 cup melted butter
4 (8oz ea.) pkg cream cheese, room temperature
1 cup brown sugar
1 tsp vanilla extract
1 can (14 oz) dulce de leche
1. Preheat oven to 350 degrees F. Wrap foil around the outside of a 9" spring form pan (to keep water from water bath out of the cake). Make graham cracker crust and press into pan. Freeze. [I didn't freeze mine and it turned out fine].
2. Beat cream cheese until very smooth. Add brown sugar then eggs one at a time. Mix in vanilla and dulce de leche. Pour over prepared crust.
3. Place in a water bath and bake 45-55 minutes, until only a slight jiggle in the middle. Cool in pan for 2 hours or until room temperature then refrigerate overnight before serving.