Sweet Thirty

I have been told that your thirties are your best years.  You are confident in who you are, what you want, and your body is still strong.

I will let you know if this is true.  I just turned 30 and don't feel like it is yet...

But maybe I just need a cheesecake!  Mmmmm.... cheesecake.

When my hubby and I first started dating, we shared a Dulce de Leche cheesecake at TGI Fridays.  Since then, we have had a soft spot for Dulce de Leche.  When I found a recipe for the cheesecake, I said, "Why not?"

Dulce de Leche is essentially just caramel, but it sounds a little more exotic, right?  I mean, let's compare "Caramel Cheesecake" to "Dulce de Leche Cheesecake" and determine which one would have the higher price tag...

You can either buy a can of Dulce de Leche at the store (if you are lazy/impatient like me) or buy a can of sweetened condensed milk and cook it.  Bring a pot of water to a boil, immerse a can of sweetened condensed milk on its side, and boil for 2 hours.  Remove the can and let it cool for 1 hour before opening.  I didn't have the patience for 2 hours of boiling + 1 hour of cooling, so I just splurged a bit and bought the stuff at the store! (It was in the baking aisle right next to the sweetened condensed milk.  If you can't find it there in your store, look in the Latin Foods area.)

I have tried this cheesecake with both a graham cracker and gingersnap cookie crust.  I think I like the gingersnap better just because it is different, but either way, it is yummy!

Dulce de Leche Cheesecake

• 1 c graham cracker crumbs (or gingersnap cookie crumbs)
• 1/4 c melted butter
• 3 packages cream cheese, softened (8 oz- sometimes I use neufchatel instead of original cream cheese)
• 1/3 c sugar
• 1/2 c Dulce de Leche (caramel) sauce + more for topping
• 3 eggs

1. Heat oven to 350 degrees.  Lightly grease a 9-inch springform pan.
2. Combine butter and graham cracker/cookie crumbs.  Press into the bottom of the springform pan.
3. Beat cream cheese & sugar in a large bowl until creamy.  Mix in 1/2 c Dulce de Leche.  Add eggs 1 at a time, beating on low until blended.  Do not overmix.
4. Pour batter over crust and bake in preheated oven for 35-45 minutes.  Center will still be a little jiggly.  Cool completely before taking the rim off.  Refrigerate for at least 4 hours before serving.
5. Use reserve Dulce de Leche sauce for topping by microwaving 15-20 seconds before drizzling over cheesecake.