I happened to be wandering around Whats Cooking? board last week when there was a post about this guy, Blake and he was giving away this stuff that he makes. Peanut Butter Dulce de Leche, to be more specific. Blake was doing a Dulce give-a-way that night, and I just happened to score a sample.
One taste and I knew I had to make something special with my little jar of peanut-caramely goodness. Hmmm, what to make…… cheesecake! So I adapted this recipe to make 2 small cheesecakes in ramekins, with a Dulce de Leche swirl. These little cheesecakes were fabulous! I heated the Dulce to make it easier to swirl, but as soon as I dropped it in to the batter, it hardened slightly, so my swirls aren’t as pretty as I would like. If I happened *winking at Blake* to come across a larger container of Dulce de Leche, I think it would work better in a large cheesecake. Honestly though, this stuff would be good on anything. Make sure you visit Blake’s website and sign up to be a Sooper Hero- then maybe you can have your very own little jar of PBDDL.
Peanut Butter Dulce de Leche Swirl Cheesecake
1/4 cup graham cracker crumbs
2 teaspoons sugar
1 tablespoon melted butter
1 (8oz) package cream cheese, softened
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla
Pre-heat oven to 350 degrees. Combine first 3 ingredients to make graham cracker crust. Press into ramekins, bake for 4-5 minutes for crust to harden slightly. Remove from oven and let cool.
Put a pot of water on to simmer for the water bath. Meanwhile, in a large mixing bowl, beat cream cheese until light and fluffy. Slowly beat in sugar and vanilla. Beat in egg, just until well blended. Pour filling into the prepared crust. Heat the PBDDL in the microwave for about 5 seconds. Put little dollops of PBDDL all over the cheesecake, then swirl in with a toothpick. I used all of my little jar of Dulce for my 2 ramekins.
Set the ramekins in a pan. Put the pan with the cheesecake on the oven rack then slowly add boiling water to the larger pan to a depth of about 2 inches. Bake the cheesecakes for 25-30 minutes, until the middle is almost completely set. Remove from oven and let sit in the water bath for another 15 minutes to cool. Remove from water bath and cool on a rack for 45 minutes – 1 hour, then transfer to the refrigerator for another 2-3 hours.
When ready to serve, run a knife around the edge of the cheesecakes to loosen, invert onto a plate, then onto the plate you want to serve them on. Garnish with peanuts.