The Freshman Cook: Caramelo Cheesecake w/ a dulce de leche Cookie Crust

I hope you are celebrating Cinco de Mayo today!  We will be having a fiesta this evening, and this Caramelo Cheesecake with a dulce de leche cookie crust will be served for dessert! This cheesecake is quick to put together and is the perfect ending to a dinner, or just right for a party! Happy Cinco de Mayo!

(This recipe makes 2 mini cheesecakes)

1 package Pepperidge Farm Milano dulce de leche Cookies

2 tablespoons melted Butter (divided)

8 ounces Cream Cheese

1/4 cup Dark Brown Sugar

3 ounces Dark Corn Syrup

1 1/2 teaspoons Cornstarch 

1 Egg

1 teaspoon Egg Yolk

1 teaspoon Vanilla

Whipped Cream
Sugar

Preheat oven to 350 degrees.

Take 4 of the cookies and place them in a plastic zip lock bag.

Roll a rolling pin over them to crush them into crumbs.

Mix together the crumbs and 1 tablespoon of melted butter.

Place the crust in one of your mini cheesecake pans.

Spread to cover the bottom and pat down with the back of your spoon.

Do this to each pan, then set aside.

Mix together your cream cheese, brown sugar, 

corn syrup, and cornstarch.

Beat until smooth. Then add egg, yolk, and vanilla. To add the egg yolk, separate the yolk from the whites, then whip the yolk like you would if you were scrambling

it. Then measure 1 teaspoon, and add to recipe.

Pour batter into each pan.

Bake at 350 degrees for 15 minutes. Then reduce the 

temperature 225 degrees for 30-40 minutes, or until the

 center no longer looks wet. 

Take a knife or other flat object around the edges of the cake.

Remove the cakes and allow them to cool completely.


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