Hazelnut Dulce De Leche Cheesecake
Hazelnut Dulce De Leche Cheesecake
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Ingredients
| Dulce de leche | ||
| 1 | can CO-OP GOLD Sweetened Condensed Milk | |
| Cheesecake | ||
| 1 | cup Philadelphia Cream Cheese | |
| ⅓ | cup Dulce de Leche | |
| ¼ | cup lemon juice | |
| 1¼ | teaspoon CO-OP GOLD Vanilla Extract | |
| ¼ | cup milk | |
| ⅛ | teaspoon salt | |
| ¾ | cup hazelnuts, toasted and lightly chopped | |
| 5 | tablespoons Dulce de Leche | |
| 5 | tablespoons Honey Maid Graham Cracker Crumbs | |
| 2½ | tablespoons hazelnuts, toasted and lightly chopped | |
Directions
Serves 5
Prep Time 10 Minutes
Cook Time 2 Hours
Dulce de leche
Remove label from can of sweetened condensed milk and place on its side in a large pot. Add room temperature water, filling to at least two inches above the can. Place the pot over high heat and bring to a boil, reduce heat and simmer for two hours. Ensure the can is completely submerged and supervised at all times. Carefully remove the can from the hot water using a pair of tongs. Let completely cool before opening or using.
Cheesecake
Place cream cheese in a stand or electric mixer. Whip on medium to high speed for one minute. Add remaining filling ingredients,excluding hazelnuts,and continue to mix on medium high for two more minutes. Fold in hazelnuts with a spoon or spatula.
In each of five jars or ramekins, add one tablespoon of Dulce de Leche and spread evenly around sides and bottom with a pastry brush. Add one tablespoon of graham cracker crumbs to each and gently roll or shake jar until the Dulce de Leche is well coated.
Divide filling evenly among five jars and refrigerate for two hours before serving. When chilled and set, top each with ½ tablespoon of hazelnuts and enjoy!