Ingredients
- Crust:
- 1 1/2 cup graham cracker crumbs (about 12 crackers)
- 3 tablespoons granulated sugar
- 6 tablespoons butter, melted and still warm (not scorching hot) to the touch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cups almonds
- Cheesecake:
- 3 8oz packages of cream cheese, room temperature
- 1 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (can replace with vanilla extract)
- 3 eggs, room temperature
- 1/2 cup homemade or store bought dulce de leches (from a 14 oz. can)
- Topping:
- 2 cups full-fat sour cream
- 3 tablespoons granulated sugar (I added more sugar to this cause I like the topping more sweet, but add more to your own preference)
- 1/2 cup or whatever remains of the dulce de leches
- 1/4 cup slivered almonds (to decorate)
Preparation
Step 1
1. Preheat your oven to 320 degrees. Spray a 9in springform pan with non-stick baking spray.
2. To make the crust, take all of the crust ingredients and pulse together in a food processor or blender until fully combined. Press into the springform pan, moving up the sides about an inch or two. Put the crust into the oven for about 10 minutes or until slightly brownish. Take out and let cool while you make the cheesecake filling.
3. Using an electric mixer or handmixer, on a low speed combine the cream cheese with the sugar, extracts, and flour until smooth. Add in eggs one at a time, making sure to mix each egg in completely before adding another. Be careful not to overmix. Reserve 1/2 cup of the cheesecake and set to the side.
4. Pour the filling into the cooled crust. Pour the 1/2 cup of dulce de leches into the reserved 1/2 cup of the cheesecake filling. Whisk together, then drop spoonfuls of the cheesecake dulce de leches filling into the regular cheesecake filling. Swirl together with a butter knife.
5. Bake cheesecake for about an hour or until the cheesecake wiggles only slightly in the middle and the outside of the cheesecake is set.
6. Run a knife around the side of the cheesecake to loosen. Let cool at room temperature for another hour, then pop into the fridge for 5 hours or overnight.