Another copycat...

DULCE de LECHE CARAMEL CHEESECAKE
Cheesecake Factory Copycat Recipe

Serves 12

Crust:

• 28 golden oreos, crushed
• 1/4 cup butter, melted

Filling:

• 3 (8 oz.) packages cream cheese, softened
• 1 cup brown sugar, firmly packed
• 1 tablespoon vanilla extract
• 1 (13.4 oz.) can nestle la lechera dulce de leche caramel
• 1 cup sour cream
• 2/3 c up heavy whipping cream
• 4 large eggs
• 1/4 cup all purpose flour

Topping:

• 1/2 cup butter, softened
• 1 cup brown sugar,packed
• 1/4 cup heavy whipping cream
• 2 cups powdered sugar

Heat oven to 325 degrees. In mixing bowl mix crust ingredients together. Press into the bottom and 1 inch up the sides of a 9 inch spring form pan. Wrap pan with heavy duty foil. Freeze for 30 minutes.
In a large bowl beat cream cheese, add brown sugar and vanilla at med, speed until blended.
Beat in nestles caramel, sour cream and heavy cream. Add eggs one at a time until blended. Slowly beat in flour.

Important : Do not use electric mixer , add all ingredients gently , do not allow the eggs to be beaten . If the eggs are beaten , then your cheesecake will have cracks .

Place spring form pan in a large baking pan. I use a 9×13 pan. Pour filling into spring form pan over crust. Batter will come to a 1/4 inch of top of pan. Fill pan 1/2 way up the side of the spring form pan. Bake for 45 minutes or until edges are puffed and top is dry to touch. The center should move but not ripple.

Note: 45 minutes that is the time that my oven need to cook this cheesecake, but every oven is different

Turn off the oven and let cool in the oven for 4 hours not to open

After it cools refrigerate over night.

Heat butter over med. heat in pan until melted. Stir in brown sugar. Heat to boiling. stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk and heat to boiling; remove from heat. Cool to luck warm. Gradually stir in powdered sugar. Place sauce pan of frosting in a bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, one teaspoon at a time. Remove cheesecake from pan and ice. Keep in fridge.

Originally from: http://www.askchefron.com/dulce-de-leche-caramel-cheesecake/

Buon Appetito!