Dulce De Leite White Cheesecake Pie Recipe
A rich and decadent white cheesecake recipe topped with caramel dulce de leite.
Single Pie Shell:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening or butter
4 to 5 tablespoons ice-cold water
White Chocolate Cheesecake Filling:
1/2 cup sugar
32 ounces cream cheese softened
1 tsp vanilla
12 ounces White Chocolate, broken into pieces, melted, cooled
1 can dulce de leite
1 cup heavy cream, whipped
1/2 cup semi-sweet chocolate chips
1/4 cup chopped walnuts
Basic Single Pie Shell:
Preheat the oven to 425°F.
In a large bowl, stir together the flour and salt with a fork.
Use a pastry cutter to cut in butter or shortening.
Slowly add the water, 1 tablespoon at a time, and mix with the fork.
Use just enough water to make a soft dough that holds together.
Shape the dough into a ball with your hands.
Roll the dough out on a lightly floured surface so it is about 1/8 inch thick.
Cover a 9 inch pie plate and flute the edges.
Preheat oven to 325°F.
Prepare cheesecake filling:
Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
Over a saucepan or in a microwave, melt white chocolate and let cool, and then add chocolate to cream cheese mixture; mix well.
Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set.
Refrigerate 4 hours.
Once chilled, top with dulce de leite.
Melt chocolate chips in double boiler or microwave and drizzle over dulce de leite.
Garnish with whipping cream.