Dulce de Leche Cheesecake

Soft, thick and creamy cheesecake is topped with toasted pecans and luscious Dulce de Leche sauce. We’ve decided to make this dessert a new holiday favorite. It is one to enjoy when family gathers, and spirits are high.

The crust is made from graham cracker crumbs and finely chopped toasted pecans. It cradles the New York-style cheesecake that is delicious standing alone. But it becomes really special when topped with a gooey blanket of Easy Dulce de Leche.

We served this along with a laced Mexican coffee, for a decidedly festive treat! Feliz Navidad and the Merriest of Christmases!

Ingredients

Crust

1 cup graham cracker crumbs

1/2 cup ground pecans, toasted

1/4 cup melted butter

1/2 cup granulated sugar

Cheesecake

4 bricks (32 oz) cream cheese, room temperature

3/4 cup granulated sugar

2 teaspoons vanilla extract

4 eggs

1 cup sour cream

Juice of 1 orandge

2 Tablespoons all purpose flour

Sour cream layer

3/4 cup sour cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

Dulce

1 can sweetened condensed milk - cooked 2 hours in can —-> Here is the METHOD

Prepare a 10” springform pan by lining it with parchment paper before setting the ring. Spray the sides and bottom with non-stick spray.

Press the crust into the bottom, and up the sides.

In a standing mixer, beat the cream cheese and sugar together. Add the vanilla, and beat in the eggs until the mixture is smooth. Add sour cream, lemon juice and flour and combine well. Scrape down the sides of the bowl, and mix again, ensuring the batter is completely mixed together. Pour into the prepare pan, over the graham cracker crust.

Bake in the oven at 400 degrees, for 10 minutes. Then reduce the temperature to 250 degrees. Bake an additional 50 minutes.

In the meantime, prepare the Sour Cream layer, by stirring the sour cream, sugar and vanilla. Set aside until cake has baked the additional 50 minutes. Remove from oven, and spread the Sour Cream layer over the top of the cheesecake. Bake an additional 10 minutes.

Remove from oven, and allow to cool. Cover and chill in the refrigerator for at least 6 hours. Then you may release it from the springform pan and transfer it to a serving stand. Top with Dulce and 1/2 cup toasted, chopped pecans.