Mar 20, 2010

Daddy's Dulce de Leche Cheesecake

On a RARE night out on the town for just the two of us we had stuffed ourselves with dinner and were not thinking so much about dessert until Pat saw they had Dulce de Leche Cheesecake on the menu and said he MUST try it! It was oh so delicious and rich and caramel flavored! We asked for the recipe but the waitress was unsure? He decided then and there that was what he wanted for his birthday cake! I searched on line and here is what I came up with which I adapted from a Rachel Ray recipe:

Dulce De Leche Cheesecake

  • 1 pkg. Pecan Shortbread Sandies (by Keebler)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • Two 8-ounce packages cream cheese, at room temperature
  • 3 tablespoons flour
  • 2 large eggs plus 1 large egg yolk
  • 1-3/4 cups dulce de leche or other caramel sauce (click HERE or HERE to see how to make your own)
Preheat the oven to 350°. Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop all but 6 of the cookies (save these for garnish of just eat:-), then add the brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300°.

Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 3/4 cup dulce de leche or caramel sauce.

Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 60 minutes. I uncovered the cheesecake during the last ten minutes or so. When the cook time is up shut the oven off and let it sit for 1 hour in the oven with the door slightly open.

Spread 3/4 cup dulce de leche over the cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake. Once sliced garnish with whipped cream and then drizzle with leftover dulce de leche (if you haven't eaten it yet)! You can then crush the remaining cookies (if they haven't fallen to the same fate) and sprinkle them over the top!

WARNING: This cheesecake is very sweet! Everyone thought it was yummy but only Pat dared to have more than one piece!

Happy Birthday Daddy! We love you!!

Check out Foodie Friday for an amazing spring salad recipe and more!


  1. I love pecan sandies and to find a recipe that includes them....I'm thrilled. Thank you so much for joining us at Foodie Friday. I'm looking forward to more recipes from you! P.S. Happy Birthday to your husband.

  2. Wow, I think I gained 10lbs. just looking at it. It looks super yummy. Happy b-day you little Lepercon you.

  3. Happy Birthday Pat...and I think your desert looks wonderful, but I can't even look at it right now!!!!