Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Source: Every Day with Rachael Ray Magazine, February 2008 issue

Ingredients Nutrition

  • 10 ounces shortbread cookies, such as Lorna Doone
  • 14 cup blanched almond, toasted
  • 2 tablespoons brown sugar
  • 12 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 3 tablespoons flour
  • 2 large eggs
  • 1 large egg yolk
  • 1 34 cups dulce de leche or 1 34 cups other caramel sauce
  • boiling water, for baking


  1. Preheat the oven to 350°.
  2. Wrap the outside of a 9-inch springform pan with foil.
  3. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt.
  4. Add the butter and pulse until just combined.
  5. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes.
  6. Transfer to a rack to cool.
  7. Lower the oven temperature to 300°.
  8. Using a mixer, beat the cream cheese until softened, 2 minutes.
  9. Beat in the flour and remaining 1/4 teaspoon salt on low speed.
  10. Beat in the eggs and egg yolk, 1 at a time, on medium speed.
  11. Mix in 1 cup dulce de leche.
  12. Pour the batter into the crust.
  13. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch.
  14. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
  15. Transfer the cake to a rack; let rest for 15 minutes.
  16. Spread the remaining 3/4 cup dulce de leche over the warm cake.
  17. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.