Dulce De Leche Cheesecake

My friend, Michelle, asks for a cheesecake for her birthday every year.  This is the cheesecake that I made for her this year.  Hope you enjoy it as much as she did.

16 Pecan Shortbread Cookies
1/4 c Pecan Pieces
1/4 tsp Salt
4 Tbsp Melted Butter
2 8 oz packages Cream Cheese
2 Tbsp Flour
2 Eggs PLUS 1 Egg Yolk
13.4 oz can Dulce de Leche
Boiling Water, for baking


Pre-heat oven to 350 degrees.  Wrap the outside of a 9 inch springform pan with foil.

In a food processor finely chop the cookies, nuts and salt.  Add the butter and pulse until combined.  Press the mixture into the bottom of the springform pan.  Bake 10 -12 minutes.

Transfer the pan to a rack to cool.  Reduce oven temperature to 300 degrees.

Using a mixer, beat the cream cheese until soft, about 2 minutes.  Beat in the flour.  Add the eggs and yolk, one at a time, adding the next once the egg before is completely blended in.  Mix in 2/3 of the can of Dulce de Leche.  

Pour the batter over the crust in the springform pan. Place the springform pan in a roasting pan and pout about an inch worth of boiling water into the roasting pan.  Bake the cheesecake for about 55 minutes, or until the edges are firm but the center is slightly wobbly.

Transfer the springform pan to a cooling rack and let it rest for about 15 minute.  Spread the rest of the Dulce de Leche over the cheesecake.  Cover with plastic wrap and refrigerate until ready to serve.  To serve remove the springform and slice.

Serves 10 - 12 slices

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