Americanby TheMealDBDulce de Leche Cheesecake with a Maria Cookie Crust.Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+7 oz Maria Cookies1/2 cup Unsalted Butter16 oz Cream Cheese1 Can Sweetened Condensed Milk4 Eggs1 ½ tbsp Vanilla ExtractGarnish Dulce de lecheStepsStep-by-step0 of 15 done1Heat oven to 325ºF.2Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. (Or, crush them by hand by placing cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl.3Add softened butter, stirring until combined.4Transfer cookie mixture to 9” spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. Bake until firm and fragrant, about 10 minutes.5Allow to cool.6Set electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes.7Add condensed milk; beat until smooth, 1 minute.8Beat in eggs, vanilla and 3 tbsp. dulce de leche (caramel) until combined, 3 minutes.9Pour filling into prepared crust. Bake until golden brown and set, but still a little wiggly in the middle, 45 – 55 minutes.10Turn off oven; partially open oven door.11Let cheesecake sit in oven until it come to room temperature, about 1 hour.12Transfer cheesecake to refrigerator; cool completely, at least 4 hours.13Remove cooled cheesecake from sprigform pan.14Place remaining dulce de leche in ziplock bag.15Using scissors, snip small hole in corner of bag. Applying even pressure on “pastry bag,” paint stripes on your finished cheesecake.Source: TheMealDB
