Good morning! How was your weekend? Are you lucky enough to have off today for Presidents day? My husbands’ office is closed and I am my own boss so although we are not doing our “regular” jobs we are taking the day to get some things done around the house.
Did you have a nice weekend? Did you do anything special for Valentines day? It was so cold here that we stayed in and just enjoyed being at home relaxing by the fire and ordering take out.
I did make another batch of chocolate chip cookies, which I think are best just out of the oven, as well as this over the top Dulce de leche Cheesecake.
Dulce de Leche Cheesecake
13/4 cups graham cracker crumbs
11/2 Tablespoons sugar
1/3 cup butter melted
Mix all crust ingredients together in a bowl and then press into the bottom and 1 inch up the sides of a 9″ inch spring form pan. Place in refrigerator for 10 minutes while you make the filling
2 8oz. packages of softened cream cheese
11/2 cups granulated sugar
11/2 Tablespoons cornstarch
1 16oz. carton of sour cream
11/2 teaspoons vanilla extract
1/2 teaspoon of salt
1 can dulche de leche, homemade or purchased*
Preheat oven to 350. In the bowl of an electric mixer fitted with a paddle attachment add cream cheese and beat until smooth, then add the cornstarch and the sugar. Beat well to combine. Add the sour cream, vanilla extract and salt. Mix until incorporated. On low speed add eggs one at a time and mix until incorporated.
Pour the batter over the crust and bake for 60 minutes. Cheesecake should still be jiggly in the middle. Cool on a wire rack and then run a knife around the edges. Cool overnight in the refrigerator. Once ready to serve take the cheesecake out of the refrigerator at least an hour before and then pour the dulce de leche over the top and smooth out. Cut, serve, enjoy!
Note: Click Here for a “recipe” to make your own dulce de leche or check the internet for other “recipes”.
I hope you have a fabulous day!