Dulce de Leche Cheesecake Recipe

by on Apr.24, 2012, under Cheesecake, Desserts

  • Prep: 40 min. Bake: 1 hour + chilling
  • Yield: 16 Servings


  • 1-3/4 cups crushed gingersnap cookies (about 35 cookies)
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, melted


  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup plus 2 tablespoons sugar
  • 1/4 cup 2% milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 can (13.4 ounces) dulce de leche
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1-1/2 teaspoons chili powder


  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto the bottom and 2 in. up the sides of prepared pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  • Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
  • Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is just set and top appears dull.
  • Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.

Note: This recipe was made with Nestle dulce de leche.

Nutritional Facts1 slice equals 468 calories, 28 g fat (16 g saturated fat), 104 mg cholesterol, 327 mg sodium, 50 g carbohydrate, 1 g fiber, 8 g protein.

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Caramel Apple Cheesecake

by on Oct.21, 2011, under Cheesecake, Desserts

Servings: 16 servings, 10-inch cheesecake
Prep Time: 12 hours 25 min
Cook Time: 2 hours
Difficulty: Moderate


3 cups graham cracker crumbs (about 22 crackers)
9 tablespoons (1 stick plus 1 tablespoon) butter, melted
1/2 cup sugar

4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
1 (16-ounce) container sour cream
1/2 cup freshly squeezed orange juice
1/2 teaspoon vanilla extract
5 eggs

8 tablespoons butter (1 stick)
1 1/2 pounds (about 3 large) Golden Delicious apples, peeled, cored, and cut into 1/2-inch cubes
1/2 cup chopped pecans
1 cup sugar
1/2 cup heavy cream

Preheat the oven to 350 degrees F. Wrap the bottom and sides of a 10-inch springform pan tightly with foil to prevent moisture from the water bath from seeping into the cheesecake

In a food processor, mix the graham cracker crumbs, butter, and sugar. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven to cool completely.

In a food processor or with an electric mixer, mix the cream cheese, sugar, and cornstarch until smooth. Add the sour cream, orange juice, and vanilla and blend until smooth. Beat in the eggs, one at a time, blending until just combined. *Cook’s Note: It’s important to blend well with no clumps as this will make the filling a smoother consistency when baked.

Pour the filling into the crust. Put a roasting pan on a rack in the center of the oven and transfer the cheesecake to the pan. Fill the roasting pan with hot water to come halfway up the sides of the cake pan and cover it loosely with foil. Bake until the center moves only slightly when the cake pan is shaken, about 1 hour and 45 minutes. Check the water level about 1 hour into the baking, adding more water, if needed. Carefully remove the pan from the oven and transfer the cake pan to a wire rack to cool. Refrigerate overnight.

Melt the butter in a large skillet over high heat. Add the apples and pecans and cook, stirring, until they are coated with butter, about 2 minutes. Add the sugar and stir until the sugar dissolves and the liquid comes to a boil, about 3 minutes.

Using a slotted spoon, transfer the apples and pecans to a bowl. Reduce the heat to medium-high and cook the remaining liquid, stirring often, until it turns a deep amber, about 6 minutes. Remove the skillet from the heat to stop the cooking and add the cream. Be careful, as the cream may splatter. Return the skillet to the heat and bring it to a boil, whisking constantly. Remove the sauce from the heat and stir in the apples and pecans. Allow to cool until lukewarm.

Spread the caramel-apple mixture evenly over the top of the cheesecake. Refrigerate until ready to serve. Use a knife dipped in hot water to cut through the cheesecake.

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Pumpkin Cheesecake Swirl Brownies

by on Oct.05, 2011, under Brownies, Cheesecake, Desserts


Brownie Batter:
3/4 cup (1 1/2 sticks) butter, melted
1 cup sugar
1 tbs vanilla
2 eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teas salt
1/2 teas cinnamon

Cheesecake Batter:
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbs flour
1/2 cup pumpkin puree
1/4 teas vanilla
1/2 teas cinnamon
1/4 teas each ground ginger and ground cloves


Preheat oven to 350F. Grease an 8×8? or an 11×7? baking pan.

For the Brownies: Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

For the Cheesecake: In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn’t jiggle when you nudge the pan. Cool completely and chill before cutting and serving.

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The Deen Brothers Lighter Caramel Apple Cheesecake Bars

by on Oct.05, 2011, under Cheesecake, Cookies, Desserts

The Deen Bros. Lighter Caramel Apple Cheesecake Bars with Streusel Topping

168 Fewer Calories
13 g Less Fat

2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 (8-ounce) packages fat-free cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract
2 Granny Smith apples, cored and finely chopped

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup packed brown sugar
2 tablespoons canola oil
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch ground nutmeg
1/4 cup fat-free caramel sauce

Preheat the oven to 350° F. Line a 9 x 13-inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray the foil with nonstick spray.

Pulse the flour, brown sugar, and salt in a food processor until combined. Add the butter and pulse until crumbly. Transfer the mixture to the baking pan, pressing firmly to form an even layer. Bake until the crust is set, about15 minutes. Transfer to a rack.

Meanwhile, with an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth. Gradually beat in the sugar until blended. Beat in the egg, egg white, and vanilla until combined. Pour the filling evenly over the warm crust. Sprinkle the chopped apples evenly over the filling.

To make the topping, using a fork, stir together the flour, oats, brown sugar, oil, cinnamon, salt, and nutmeg in a small bowl until crumbly. Sprinkle evenly over the chopped apples. Bake until the filling is set and the topping is lightly browned, about 25 minutes. Let cool completely in the pan on a rack. Drizzle with the caramel sauce. Refrigerate at least 1 hour or up to 8 hours. Lift out using the foil as handles. Cut into 24 bars.

Servings: 24
Prep Time: 20 min
Bake: 40 min
Difficulty: Easy

Per Serving (1 bar): 178 Cal; 5 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 26 g Carb; 1 g Fiber; 12 g Sugar; 14 mg Calcium; 1 mg Iron; 216 mg Sodium; 21 mg Cholesterol

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