Ingredients:
- 3 8 oz cream cheese
- 3/4 cup brown sugar
- 1 can dulce de leche
- 4 eggs
- 1 cup sour cream
- 1/4 cup of flour
- 1 cup cookie crumbs
- 1/2 cup sliced almonds
- 1/2 cup coconut
- 2 tea spoons sugar
- 3 tea spoons butter
- 1 cup of heavy cream
- 2 table spoon brown sugar
- Toasted coconut and almonds for topping
Instructions:
- Combine melted butter with cookie crumbs , almonds, coconut and sugar. Spray with pan or butter your spring form pan.
- Press down your crust evenly on the bottom of your pan and bake at 350 for 10 min
- Beat soft cream cheese with brown sugar.
- Add dulce de leche and sour cream.
- Add egg one at a Time.
- Slowly add flour and beat till all well combined.
- Wrap your pan with foil to prevent water getting inside when baking.
- Fill the pan with cream cheese filling.
- Place it on top of a bigger baking pan.
- Put in the oven and pour water on the bottom pan. Approximately 1/2 inch deep of water.
- Bake at 325 for 1 hour and 30 min.
- Refrigerate the cheesecake for 4 hours or. Freeze for 1 hour for faster process.
- Once the cheesecake fully cooled. Using a knife loosen all the edges and the bottom. I use two of my biggest knifes or spatulas to transfer to a serving platter.
- Beat heavy cream with brown sugar. When stiff , place into a piping bag and decorate your cake how ever you would like. Top it with toasted coconut and almonds.
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