I love cheesecake…but it is one of those things that I don’t make very often.  My husband and I are huge fans of the Cheesecake Factory and one of our favorite cheesecakes is their Dulce de Leche one.  I will be honest with you and tell you that I haven’t made that many cheesecakes.  First because they are not that healthy for you and if I have cheesecake around the house I will eat it and secondly it just scares me a little.  The chocolate chip cookie dough cheesecake that I made, turned out great and so I decided to try this one and boy am I glad I did.  This is one of the best cheesecakes I have had with a smooth and creamy middle followed by a caramel frosting all topped with a little drizzle of caramel and sweetened whipped cream.  This is perfect for any holiday occasion.

Ingredients

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

Directions

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 springform 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.

Place springform pan in a large baking pan.  I use a 9×13 pan.  Pour filling into springform 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 springform pan with boiling water. Bake for 1 hour 30 minutes or until edges are puffed and top is dry to touch. The center should move but not ripple. Remove springform pan from 9×13.  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.
Recipe from Cheesecake Factory at Home Blog