Another dessert I made for Thanksgiving was this Dulce de Leche Cheesecake. Oh. My. It was gooood! I love me some Dulce de Leche. Put that in the name of any dessert, and I’ll eat it! Mix it with cheesecake and brownie – get in my belly now!
I am not a fan of crust, so I saw a cheesecake with a brownie crust and I was sold! Oh yes! Two of my favorite desserts, cheesecake and brownie together in one delicious dessert – sign me up! Then add in dulce de leche and you have a pretty much perfect combination, in my opinion.
Don’t be intimidated by Dulce de leche – it is SUPER EASY to make – You can even do it in the crockpot, as I have shown you here. Cheesecake is not that difficult to make either. People tend to be intimidated by it, but it is really pretty easy to make. When you consider the cost of buying a cheesecake, learning to make them is a good way to eat this delicious dessert without the high cost of buying it.
Ingredients:
- 8×8 Brownie Mix (or your favorite 8×8 brownie mix and ingredients needed) + ingredients on the box
- 3 8oz packages of Cream Cheese, softened (I use low fat, and it still tasted wonderful!)
- 1 cup plus 2 tbsp sugar
- 1/4 cup milk
- 2 tbsp flour
- 1 tsp vanilla
- 3 eggs
- 1 can dulce de leche – homemade or purchased, warmed
- 1 cup chocolate chips
Directions:
Grease your springform pan. Make your brownie mix according to box directions and pour into pan. Bake according to box directions, and simply underbake by a few minutes. For example, my box said to cook for 23-26 minutes, and I took the brownie out at about 20 minutes.
While they are baking, in a large bowl (or mixer) beat the cream cheese and sugar until smooth. Beat in the milk, flour, and vanilla. Add in the eggs. Beat on a low speed until combined. Pour into the brownie-crusted pan. Make sure your dulce de leche is warm and drop it, by the spoonful, into the cheesecake batter. I used the whole can, and then had more for the topping, but if you only want to use one can, simply reserve some of the Dulce de Leche to top the Cheesecake with later (refrigerate until ready to top the cheesecake). With a knife, cut the Dulce de Leche through the batter and swirl. Wrap the bottom and up the sides of the springform pan in foil.
Heat your oven to 350 (if it is not already heated) and place the springform pan in a large baking sheet. Add about 1 inch of hot water to the larger pan. Bake for 60-70 minutes until the center is set and the top appears dull. Remove the pan from the water bath. Cool for 10 minutes and then run a knife along the edge of the pan, to loosen the cheesecake. Microwave the chocolate chips until they melt, stirring half way through. Top the cheesecake with the chocolate and then add the rest of the Dulce de Leche (might need to warm it so it will drizzle on easier). Refrigerate overnight.
Remove the sides of the pan before serving. Now when we cut into it, the chocolate was really hard from being in the refrigerator, and as it warmed up a bit, it was easier to cut. Next time, I will drizzle the chocolate a bit better, so it will cut easier, or I will simply wait to add the chocolate and dulce de leche until time to serve and eat! Eat and enjoy! YUM!
Ingredients
- 8x8 Brownie Mix (or your favorite 8x8 brownie mix and ingredients needed) + ingredients on the box
- 3 8oz packages of Cream Cheese, softened (I use low fat, and it still tasted wonderful!)
- 1 cup plus 2 tbsp sugar
- 1/4 cup milk
- 2 tbsp flour
- 1 tsp vanilla
- 3 eggs
- 1 can dulce de leche - homemade or purchased, warmed
- 1 cup chocolate chips
Instructions
- Grease your springform pan.
- Make your brownie mix according to box directions and pour into pan.
- Bake according to box directions, and simply underbake by a few minutes. For example, my box said to cook for 23-26 minutes, and I took the brownie out at about 20 minutes.
- While they are baking, in a large bowl (or mixer) beat the cream cheese and sugar until smooth.
- Beat in the milk, flour, and vanilla,
- Add in the eggs.
- Beat on a low speed until combined.
- Pour into the brownie-crusted pan.
- Make sure your dulce de leche is warm and drop it, by the spoonful, into the cheesecake batter.
- I used the whole can, and then had more for the topping, but if you only want to use one can, simply reserve some of the Dulce de Leche to top the Cheesecake with later (refrigerate until ready to top the cheesecake).
- With a knife, cut the Dulce de Leche through the batter and swirl.
- Wrap the bottom and up the sides of the springform pan in foil.
- Heat your oven to 350 (if it is not already heated) and place the springform pan in a large baking sheet.
- Add about 1 inch of hot water to the larger pan.
- Bake for 60-70 minutes until the center is set and the top appears dull.
- Remove the pan from the water bath.
- Cool for 10 minutes and then run a knife along the edge of the pan, to loosen the cheesecake.
- Microwave the chocolate chips until they melt, stirring half way through.
- Top the cheesecake with the chocolate and then add the rest of the Dulce de Leche (might need to warm it so it will drizzle on easier).
- Refrigerate overnight.
- Remove the sides of the pan before serving.
- Eat and enjoy! YUM!
