Dulce De Leche Cheesecake

By theMoxie

Ingredients

• CRUST:
• 1 package Lorna Doone shortbread cookies, crushed fine
• 8 TBS melted butter (If using Keebler shortbread cookies use less butter. Try 4 tbs)
• FILLING:
• 2 8-ounce packages cream cheese, room temperature
• 2/3 cup brown sugar
• 2 large eggs
• 6 TBS dulce de leche (typically you can find it in the Mexican food aisle)
• 1 1/4 teaspoons vanilla extract
• GLAZE:
• 1/2 cup dulce de leche
• 1 TBS heavy whipping cream

Preparation

Step 1

For crust:
Preheat oven to 350°F. Mix Lorna Doone shortbread cookie crumbs and melted butter; stir until coated. Transfer crumb mixture to a 9-inch spring form pan. Press evenly onto bottom and about ½ in up the side of the pan. Bake until crust is light golden, about 5-7 minutes. Cool completely on rack.

For filling:
Blend cream cheese and sugar in processor or stand mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 35 minutes. Transfer to rack; cool completely.

For glaze: Heat dulce de leche and 1 tablespoon cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend. Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour. Serve with whipped cream.