Name: White Chocolate Cheesecake with Dulce de Leche Topping
Prep time: 20 s
Cook time: 48 s
Total time: 248 s
Yield: 12
Cuisine: americano
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup melted butter; 2 tablespoons granulated sugar; 1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels; 2 packages (8 ounces each) cream cheeseat room temperature; 2 large eggs; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1/2 cup NESTLÉ LA LECHERA Dulce de Leche

Ingredients

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1 1/2 cups graham cracker crumbs
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1/3 cup melted butter
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2 tablespoons granulated sugar
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1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
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2 packages (8 ounces each) cream cheese, at room temperature
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2 large eggs
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2 tablespoons all-purpose flour
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1 teaspoon vanilla extract
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1/2 cup NESTLÉ LA LECHERA Dulce de Leche

Key Ingredients

Dulce de Leche 13.4 oz Can

(13.4 oz. Can)

Make It

Step 1

Preheat oven to 325° F.

Step 2

Combine graham cracker crumbs, butter and sugar in a small bowl. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake for 12 minutes.

Step 3

Place morsels in a dry, microwave-safe bowl. Microwave on HIGH (100%) power for 45 seconds; stir. Microwave at 15-second intervals, stirring until smooth.

Step 4

Beat cream cheese in large mixer bowl with electric mixer until smooth. Beat in eggs. Beat in melted morsels. Beat in flour and vanilla extract. Spoon mixture into crust and spread evenly.

Step 5

Bake for 35 to 40 minutes or until cheesecake is firm and knife inserted in center comes out almost clean. Remove from oven.

Step 6

Spoon dollops of dulce de leche over top of hot cheesecake. Allow to stand a few minutes to soften, then carefully spread over surface not quite to edge. Cool to room temperature. Refrigerate for several hours or overnight.