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Dulce De Leche Cheesecake Recipe

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This recipe for Dulce De Leche Cheesecake, by , is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Tebo
Added: Wednesday, July 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. whipping cream.
1/2 c. firmly packed dark brown sugar.
1/4 c. sweetened condensed milk.
12 oz. cream cheese, softened.
1/2 c. granulated sugar.
1 T. all-purpose flour.
1 T. whipping cream or milk.
1 tsp. vanilla.
1/2 tsp. grated lemon peel.
1 egg.
1 Keebler Ready Crust shortbread pie crust.

Directions:
Directions:
In heavy small saucepan, combine 1/2 c. cream and brown sugar. Cook and stir over medium heat until sugar dissolves. Bring to moderate, steady boil. Boil, uncovered about 5 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Stir in sweetened condensed milk. Refrigerate. In small mixing bowl, beat cream cheese, granulated sugar and flour on medium speed of electric mixer until fluffy. Add 1 T. cream, vanilla and lemon peel. Beat until combined. Add egg, beating until just combined. Pour into crust. Place on baking sheet. Drizzle with half of brown sugar mixture. Gently swirl with knife. Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours. Before serving, in small saucepan cook and stir remaining brown sugar mixture over low heat until warm. Cut cheesecake into wedges. Drizzle with warm brown sugar mixture.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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