Desert Guaranteed to Delight: Dulce De Leche and Chambord Sugar Cookie Crumbed Cheesecake
Updated: Feb 13
There are some deserts that are staples in my repertoire and when I host a dinner party or holiday celebrations are my go to. Cheesecake is one of those items. About 10 years ago I came across an article in Fine Cooking magazine that discussed the art of cheesecake making, giving you a perfect base recipe to follow that you could then customize to make it your own according to whatever variation of the desert you prefer. For Thanksgiving I do a pumpkin version, for Christmas, peppermint or white chocolate. This time for fun I decided to experiment with a different flavor palate, the raspberry undertones of the Chambord mixed with caramel and I used sugar cookies and graham crackers for my crust. I also always like to use a bit of sour cream for that added tanginess. The hubby and all parties raved this is the best one yet. Give it a try and let me know what you think!
For the crust:
8 oz of your choice of cookie crumbs (I use half sugar cookies, half graham crackers. I also say use whatever you may have in the house at the time)
3 Tbs. granulated sugar
3-1/2 oz. (7 Tbs.) melted unsalted butter
three 8-oz packages of room-temperature cream cheese
1/2 cup of sour cream
1/2 cup of caramel sauce
2 Tbs. all-purpose flour
pinch of table salt
1-1/4 cups granulated sugar
1 Tbs. pure vanilla extract
3 Tbs Chambord
Making the crust
Cookie crumbs and butter are pressed into a springform pan for the easy crust.
Position a rack in the center of the oven and heat the oven to 375°F.
Pulse cookie crumbs in a food processor until crushed to fine crumbs. You should have 2 cups.
In a medium bowl, stir together the cookie crumbs and 3 Tbs. granulated sugar. Mix in melted unsalted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan . Bake for 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Make the filling
In a stand mixer fitted with the paddle attachment, combine cream cheese, sour cream and caramel sauce, 2 Tbs. all-purpose flour, and a pinch of table salt. Beat on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.
Add 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add 1 Tbs. pure vanilla extract and the chambord and beat until blended, about 30 seconds. Add eggs, one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours.
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.