Dulce de Leche Cheesecake

By Tamipri

Ingredients

• 1 (10 oz.) box shortbread cookies, (such as Lorna Doone)
• 1/4 c. blanced almonds, toasted
• 2 Tb. brown sugar
• 1/2 tsp. salt
• 4 Tb. unsalted butter, melted
• 2 (8 oz.) pkg. cream cheese, at room temperature
• 3 Tb. flour
• 2 large eggs, plus 1 large egg yolk
• 1 3/4 c. dulce de leche, or other caramel sauce
• boiling water, for baking

Details

Servings 10

Preparation

Step 1

1. Preheat the oven to 350 degrees. Wrap the outside of a 9" springform pan with foil. Using a food processor, finely chop the cookies, almonds, brown sugar and 1/4 tsp. salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10-12 minutes. Transfer to a rack to cool. Lower the heat to 300 degrees.

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

3. Pour the batter over 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 until set at the edges but slightly wobbly in the center, 55 minutes. Transfer to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then unmold.