1¼ cups (300mL) graham cracker crumbs
1/4 cup (50mL) packed brown sugar
1/3 cup (75mL) butter melted
1/2 cup (125mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
2 pkgs (250g each) cream cheese, softened
1 can (300mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
1/3 cup (75mL) Robin Hood® All Purpose Flour
1 tbsp (15mL) pure vanilla extract
Additional Dulce de Leche for drizzle
Preheat oven to 300°F (160°C).
Combine crumbs, brown sugar and butter, press firmly onto bottom of 9″ (23cm) springform pan.
Spread crust with ½ cup (125mL) caramel flavoured sauce.
Beat cream cheese until fluffy.
Gradually beat in caramel flavoured sauce until smooth.
Add eggs, flour and vanilla; mix well.
Pour into prepared pan.
Bake in preheated oven 1 hour.
Cake should be a bit jiggly in the middle.
It will continue to cook as it cools.
Cool thoroughly and chill 4 hours or overnight.
You can bake these in individual muffin pans. This recipe will make approximately 30 individual cakes. Place cupcake liners in muffins pans. Place approximately 1 tbsp (15mL) crust in each one. Press the crust down firmly. Spoon 1 tsp (5mL) caramel flavoured sauce over crust before putting on cheesecake batter. Fill with cheesecake batter. Bake 18-20 minutes. Cool and refrigerate. Drizzle with additional caramel flavoured sauce before serving.
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