7 December 2011 Dulce de Leche Mini Cheesecakes

Dulce de Leche Mini Cheesecakes

December 7, 2011 By

This weekend, I was asked to bring dessert to a potluck dinner.  The hostess is a caramel fanatic, so I knew that my Dulce de Leche Cheesecake would be well-received, but I wanted something more portable.  This recipe yields 24 two-bite cheesecakes, but can easily be halved if you only need a dozen.

Ingredients:

  • 24 round vanilla cookies (I used Nabisco Nillas)
  • 2 8-ounce packages cream cheese, room temperature
  • 1 14-ounce can sweetened condensed milk
  • 4 eggs
  • 1/2 cup good quality, Dulce de Leche (I used La Salamandra)

Directions:

  1. Preheat oven to 300 degrees.
  2. Add cupcake liners to two 12-muffin pans.  Place one vanilla cookie in the bottom of each liner.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy, about a minute.  Add the condensed milk then the eggs, one at a time, and beat for about 2 minutes, scraping down the sides of the bowl as needed.
  4. Divide the batter (I use a measuring cup) among the cupcake liners and bake until the centers of the cheesecakes are nearly set and outer edges are firm, about 23 minutes.
  5. Cool the muffin pans to room temperature then refrigerate the cheesecakes in the muffin pans for at least an hour.
  6. Microwave the Dulce de Leche for about 20 seconds and use to top each mini cheesecake with about a half teaspoon of warm Dulce de Leche.

Yields 24 mini cheesecakes

Filed Under: American, Cheese, Desserts, Eggs Tagged With: , , ,

Caramel Turtle Cheesecake

January 10, 2010 By
Cheesecake

Cheesecake

Caramel and pecan cheesecake – how can you go wrong!?  This cheesecake is light and creamy, features a wonderful texture due to the addition of pecans and is perfectly caramel-topped.

Crust Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1 cup Graham cracker crumbs
  • 1/2 cup pecans, roughly chopped
  • 4 tbsp light brown sugar

Filling Ingredients:

  • 1 1/2 cups light brown sugar
  • 2 – 8 ounce packages cream cheese, softened
  • 3 large eggs
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup chopped pecans

Topping Ingredients:

  • 1 1/2 cups sour cream
  • 1/2 cup packed brown sugar
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract

Garnish Ingredient:

Crust Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium microwave-safe bowl, melt butter in the microwave for 30 seconds.  Stir in Graham cracker crumbs, chopped pecans and tbsp brown sugar. Press the cracker mixture onto the bottom of an ungreased 9 inch springform pan.

 

Filling Directions

  1. In the bowl of an electric mixer, beat the brown sugar and the cream cheese together until light and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each one, until blended (do not overmix).
  2. Hand stir in almond extract, vanilla, sour cream, and chopped pecans until well combined.  Pour filling into pan over crust.
  3. Bake for 55 minutes, until set.  Remove pan from the oven while the topping is being prepared.

 

Topping Directions

  1. In a small bowl, combine sour cream, brown sugar, almond extract, and vanilla extract.  Cover the cheesecake with topping mixture.  Return the cheesecake to oven and bake for an additional 10 minutes.
  2. Remove the cheesecake from the oven and run a small knife along the pan to ensure the cheesecake isn’t attached to the pan wall.  Unlatch the pan wall.  Cool until room temperature, then remove the pan wall and refrigerate.

Garnish Directions

  1. In a small microwave-safe bowl, heat the Dulce de Leche for 30 seconds, until it’s in a liquid state.
  2. Using a small fork, drizzle Dulce de Leche on the surface of the cheesecake.
Cheesecake Slice

Cheesecake Slice

Serves 10.

Filed Under: Desserts Tagged With: , , , ,