This weekend, I was asked to bring dessert to a potluck dinner. The hostess is a caramel fanatic, so I knew that my Dulce de Leche Cheesecake would be well-received, but I wanted something more portable. This recipe yields 24 two-bite cheesecakes, but can easily be halved if you only need a dozen.
- 24 round vanilla cookies (I used Nabisco Nillas)
- 2 8-ounce packages cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 4 eggs
- 1/2 cup good quality, Dulce de Leche (I used La Salamandra)
- Preheat oven to 300 degrees.
- Add cupcake liners to two 12-muffin pans. Place one vanilla cookie in the bottom of each liner.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy, about a minute. Add the condensed milk then the eggs, one at a time, and beat for about 2 minutes, scraping down the sides of the bowl as needed.
- Divide the batter (I use a measuring cup) among the cupcake liners and bake until the centers of the cheesecakes are nearly set and outer edges are firm, about 23 minutes.
- Cool the muffin pans to room temperature then refrigerate the cheesecakes in the muffin pans for at least an hour.
- Microwave the Dulce de Leche for about 20 seconds and use to top each mini cheesecake with about a half teaspoon of warm Dulce de Leche.
Yields 24 mini cheesecakes