Yowsers! This bad boy had me pulling a Jessica Day over and over. Comme ça:
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| from Swing Set in December |
Folks, let me introduce you to the deceptively simple Dulce de Leche Cheesecake with Turtle Cookie Crust. You heard me. Turtle cookie crust.
For a gal who has forcefully come down on the anti-cheesecake side on many occasions, my song sure has changed. Remember the Peppermint White Chocolate Cheesecake? Or the Samoa Cheesecake Cups? Maybe I only approve of cheesecake if it is topped with the most decadent treats available to humankind. Which is exactly what this cheesecake is. Decadent. Delicious. And maybe a tiny bit devilish.
You bake store bought turtle cookie dough* into a crisp crust, fill it with scads of caramel cups, and bake that all inside a light cheesecake filling. It doesn’t require fancy machines or even accurate measuring. The perfect kind of dessert for those on the run, or those who fear baking, or those who love eating. That is to say: everyone and their grandmother.
*Though you are more than welcome to make turtle dough from scratch. I’m just lazy.
This cheesecake is not as tall as some others but it more than compensates with phenomenal taste. It feeds a crowd and then some. It was lauded a success by children and adults alike and had me going back for seconds, even though I was already halfway into a sugar-induced food coma.
And can we just pause and admire this amber drip of awesome? Dulce de leche, I’ll go home with you any night of the week.
I mean it.
DULCE DE LECHE CHEESECAKE
- 15 oz. refrigerated Turtle Supreme cookie dough (we used Nestle Pecan Turtle Delight)
- 8 oz. cream cheese, room temperature
- 8 oz. plain Greek yogurt
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 20 caramel-filled chocolate cups (we used these but bulk candy stores should have them too)
For the topping
- whipped topping
- remaining caramel cups, chopped
- 1 oz semi sweet chocolate, chopped
- 1 oz white chocolate, chopped
- dulce de leche or caramel sauce (we adore Trader Joe’s Fleur de Sel Caramel Sauce)
Heat oven to 350 degrees. Grease or spray a 9-inch spring form pan. Roll cookie dough out into a circle and press into the bottom of the pan. Bake for 15-20 minutes, until cookie crust is browned on the edges. Cool on a wire rack. When the cookie has cooled, place the caramel cups on top.
Meanwhile, mix the cream cheese, Greek yogurt, sugar, egg, and vanilla with a hand mixer. Cover the cookie crust with the cheesecake filling and bake at 350 degrees for 35-40 minutes. Cool completely, then top your heart out by slathering on whipped cream, chopped caramel cups and chocolate and drizzling the whole thing in caramel sauce. Refrigerate for a few hours before serving.
Luscious cheesecakes and more can be found on my Pinterest board Project Yum. Or check out these treasures below:
Peppermint White Chocolate Cheesecake
Samoa Cheesecake Cups
Cookie Butter Pie with Pretzel Crust
Linked to Whimsy Wednesday, Wake Up Wednesday, Wednesday Whatsits, Lovely Ladies, Moonlight and Mason Jars, Showcase Your Talent, The Makers
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