No Bake Dulce de Leche Cheesecake with Caramelized Peaches
User Reviews
5.0
9 reviews
Excellent
No Bake Dulce de Leche Cheesecake with Caramelized Peaches
Report
This easy no bake cheesecake is flavored with Dulce de Leche and topped with caramelized peaches.
Share:
Ingredients
For the crust:
- 46 vanilla wafers about 6 ounces
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter melted
For the cheesecake:
- 2 oz packages cream cheese room temperature
- 1 oz can dulce de Leche I used Nestle La Lechera
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- 1-2 tablespoons butter
- 3-4 large peaches not too overripe
- 3-4 tablespoons brown sugar or more
Instructions
- Make the crust first. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until it looks like wet sand. Scrape the sides if necessary.
- Use the bottom of a glass or measuring cup to firmly press crumb mixture into the bottom and halfway up the sides of a 9 (or 9-1/2) inch springform pan.
- Bake until crust is dry and set, about 10 minutes. Let cool completely. Stick it in the freezer or the fridge to speed this up if you want.
- In a large bowl or stand mixer, beat cream cheese on high until fluffy, about 3-4 minutes. Add the can of Dulce de Leche; beat until smooth, scraping down sides.
- In a separate medium bowl, beat cream and powdered sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third of the whipped cream into cream cheese mixture, then fold in remainder. It should be fully incorporated, but try hard not to overwork it.
- Transfer to crust and smooth the top with a spatula. Cover tightly and refrigerate until firm, 3 hours (or up to 2 days).
- Peel* and slice the peaches. In a large skillet, melt 1 tablespoon of butter over medium heat. When the butter is hot, add as many peach slices (cut side down) that will fit. Work in batches if you need to--the peaches should not touch each other. Leave plenty of space or they will steam and not caramelize. Cook the peaches for about 1 minute without stirring.
- Sprinkle the peaches with 1-2 tablespoons brown sugar, enough to cover the peaches in the pan. Flip each peach so that the sugar is on the bottom. Cook for 3-4 minutes without stirring. Sprinkle with more brown sugar and flip to brown the other side.
- The brown sugar should bubble up around the peach. If there is too much peach liquid around the peach, then it will not caramelize or bubble. Move it to a drier spot on the pan and add more sugar.
- Remove the caramelized peaches to a wax-paper lined sheet pan. Let cool complete. I put mine in the freezer for about 10-15 minutes.
- Arrange the caramelized peaches on the cheesecake just before serving. If they don't all fit on top, serve the remainder on the side.
Notes
- *Blanching is the easiest way to peel peaches. Boil a large pot of water. Add the peaches and boil for one minute. Remove the peaches with a slotted spoon and immediately douse them in a bowl of very cold water or an ice bath (so they stop cooking.) The skins should come right off.
- Source: The Food Charlatan, adapted from this Maple Cheesecake with Roasted Pears.
Nutrition Information
Show Details
Serving
1slice
Calories
406kcal
(20%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
64mg
(21%)
Potassium
185mg
(5%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
917IU
(18%)
Vitamin C
5mg
(6%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 406kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
