I am heading to a family reunion in the morning, but I wanted to squeeze one more recipe in before I leave. This is another great recipe from Tanya at Sunday Baker. I already made her Turtle Cheesecake, and it was a slice of heaven on earth. So when I saw this one on her blog, I knew I had to try it. I've actually had it stashed away for a few month, and I decided it was about time that I shared it with you. If you are a caramel lover, this cheesecake is perfect for you. The homemade dulche le leche is to die for! This is a perfect dessert to "wow" your dinner guests, it makes a beautiful presentation with the caramel drizzled over the top. And of course it is sinfully delicious! Hope you enjoy!
1 14oz can sweetened condensed milk
Crust:
1/3 cup butter, melted
1/4 cup sugar
1/2 tsp cinnamon
1-1/4 cups graham cracker crumbs
Filling:
2 cups white chocolate chips
1/2 cup heavy whipping cream
2 (8oz) pkgs cream cheese, softened
1 tsp vanilla
4 large eggs, room temp and lightly beaten
1 1/2 cups dulce le leche
Whipped cream
First make the dulche le leche (caramel). The original recipe said to heat the sweetened condensed milk over a double boiler for an hour till it turns thick and caramel colored. I got impatient and just cooked it over medium heat, stirring constantly. You have to watch it closely and stir, or it will burn.
For the crust:
Combine the sugar, cinnamon and butter. Add crumbs and mix well. Press into bottom of 9" springform pan. Do not bake.
For the cheesecake:
Preheat oven to 300. Heat white chocolate and cream in medium saucepan over low heat, stirring until smooth. Cool for 15 minutes. Beat cream cheese in large mixing bowl until fluffy. Beat in chocolate mixture and vanilla. Stir in eggs till well combined. Take 3/4 cup of warm Dulce le leche and stir it into 1 cup of the cheesecake mixture.
Alternately spoon the cheesecake and Dulce le leche mixtures onto the crust, ending with the Dulce mixture. Drizzle all but 2 Tbsp of the caramel over the top of the cheesecake. Swirl with a knife. Bake for one hour or until edges are set but center wiggles slightly. Turn off the oven and let it sit in there for at least an hour. Remove and cool completely overnight or at least 4 hours. Garnish with whipped cream and reserved 2 Tbsp of caramel.
Notes:
-My cheesecake cracked on top, but I just covered it up with whipped cream and caramel. Trust me, no one cared that there was a crack. 
