Ingredients:<br />Crust<br />1¼ cups (300mL) graham cracker crumbs<br />1/4 cup (50mL) packed brown sugar<br />1/3 cup (75mL) butter melted<br />1/2 cup (125mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce<br /><br />Cake<br />2 pkgs (250g each) cream cheese, softened<br />1 can (300mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce<br />4 eggs<br />1/3 cup (75mL) Robin Hood® All Purpose Flour<br />1 tbsp (15mL) pure vanilla extract<br />Additional Dulce de Leche for drizzle<br /><br />Preparation:<br />1. Preheat oven to 300°F (160°C).<br />2. Combine crumbs, brown sugar and butter, press firmly onto bottom of 9” (23cm) springform pan. Spread crust with ½ cup (125mL) caramel flavoured sauce.<br />3. Beat cream cheese until fluffy. Gradually beat in caramel flavoured sauce until smooth.<br />4. Add eggs, flour and vanilla; mix well. Pour into prepared pan.<br />5. Bake in preheated oven 1 hour. Cake should be a bit jiggly in the middle. It will continue to cook as it cools. Cool thoroughly and chill 4 hours or overnight.<br />Tips:<br />You can bake these in individual muffin pans. This recipe will make approximately 30 individual cakes. Place cupcake liners in muffins pans. Place approximately 1 tbsp (15mL) crust in each one. Press the crust down firmly. Spoon 1 tsp (5mL) caramel flavoured sauce over crust before putting on cheesecake batter. Fill with cheesecake batter. Bake 18-20 minutes. Cool and refrigerate. Drizzle with additional caramel flavoured sauce before serving.
