Caramel deLite Cheese Cake


Description: Third Place winner, Susan at the Sunprint Café knew exactly what she wanted to make when I asked her to take on the girl scout cookie challenge. This delicious Caramel deLite Cheese Cake IS as great as it sounds.

Quick Info:
Difficulty: Easy
Yield: 1 cake
Attribution: Sunprint Café, Chef Susan
Cookie Type: Caramel deLites

2 Tbsp Unsalted Butter, melted plus more for coating pan
1 ¼ cups Graham Cracker Crumbs
2 Tbsp Sugar
2 8 ounces packages Cream Cheese
1 cup Sugar
3 Large Eggs
¼ tsp Salt
3 cups Sour Cream, (not light)
1 box Caramel Delite Cookies, chopped
1 can Dulce De Leche
For the Crust:
Preheat oven to 325F. Generously butter the bottom and sides of a 9 inch spring form pan. In a bowl, combine melted butter, graham cracker crumbs, and sugar and stir until the crumbs are evenly moistened. Transfer the crumb mixture to the springform pan and press evenly onto the bottom and about 1 ½ inches up the sides of the pan. Bake until the crust dries out a little, about 10 minutes. Remove from oven and let cool on wire rack completely.

For the filling:
Turn the oven up to 350F.

Blend the cream cheese and sugar in a mixer, making sure to get out all of the lumps. Add the eggs, one at a time and blend well after each addition. Blend in the sour cream. Add ⅔ of the chopped cookies and ⅓ cup of the Dulce de Leche. Stir in by hand until just incorporated. Pour into prepared pan.

Prepare a water bath (boiling the water in a tea kettle works best). Fold a terry-cloth towel and place it in the bottom of a roasting pan, sticking out at least one inch all around the pan. Place the cake pan on the towel in the roasting pan.

Pull out middle shelf of oven slightly and place roasting pan on the shelf. Carefully pour enough boiling water in the roasting pan to come at least 1 inch up the side of the cake pan. Bake the cheesecake for 45 minutes. DO NOT OPEN THE OVEN. Turn off the oven and leave the cheesecake in for 1 hour more. The cheesecake will not look done, and a 3 inch circle in the center should still wiggle. Remove it from the oven and refrigerate overnight.

Run a knife along the edges of the springform pan to fully separate the cake from the pan and remove the spring form. Pour the remaining Dulce de Leche on top of the cake (using a squeeze bottle gives a nice design) and sprinkle with the remaining cookies.

Contains: Wheat, soy, milk, coconut, eggs, cocoa

May Contain: Peanuts

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