Dulce de Leche Cheesecake

Ingredients

For the Crust:
2-3 cups crushed graham cracker crumbs
2 tbsps sugar
0.25 tsp ground cinnamon
8 tbsp (1 stick) unsalted butter, melted

For the Filling:
650 grams cream cheese
0.5-0.75 cup sugar
3 eggs
0.25-0.5 cup dulce de leche
2 tsp vanilla

For the Glaze:
0.66 cup purchased dulce de leche
3 tablespoons whipping cream

Grind up the graham crackers until you have only crumbs. Mix with the cinnamon and sugar, and coat liberally with butter. Transfer to a standard size (30cm x 22cm x 5cm) baking pan. Press crumbs into the bottom evenly to create a base, and place in an oven preheated to 160C for about 10 mins until golden. Remove and allow to cool.

Meanwhile, use a mixer to mix the cheese and sugar until creamy (~40 sec). Add in eggs one at a time and mix gently in between. Add in vanilla and dulce du leche and mix until smooth (~20 sec). Spread the filling evenly across the bottom of the graham crust pan and place in oven preheated to 160C. Bake until the center and edges are cracked. Use a pic to make sure the center is hardened- should take 30-40 mins. Remove and allow to cool.

Meanwhile, add the cream to the caramel and microwave for 10 seconds at a time. Mix. Repeat if necessary until smooth and pourable.

Pour the topping over the cooled cheesecake and place in fridge for at least 2 hours until the glaze has hardened. Remove and cut into bars.