INGREDIENTS:
For the Graham Cracker Crust:
- 8 sheets graham crackers
- 1/4 cup butter, melted and cooled
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the Filling:
- 16 oz (2 packs) cream cheese, room temperature
- 14 oz (1 can/ bottle) dulce de leche
- 1/2 tsp vanilla extract
- 1/4 tsp salt
HOW TO MAKE:
For the Crust:
- Combine all the crust ingredients (except butter) in a food processor.
- Whizz for about 60 seconds or until graham crackers have been reduced to crumbs (you can manually crush if you don’t have food processor).
- Add- in the butter and process mixture until crumbs are thoroughly moistened and begin to stick together.
- Transfer the crumb mixture out into a 9- inch springform pan and press firmly into an even layer on the base of the pan.
- Place this in a freezer for 30 minutes.
For the Filling:
- Combine all the filling ingredients in the food processor.
- Whizz for about 1 to 2 minutes or until ingredients are very smooth.
- Stop the processor one or two times to scrape down the sides of the bowl.
- Pour the filling mixture into the pan with the crust and gently spread until it reaches the sides of the pan.
- Refrigerate overnight, or until ready to serve. Enjoy!
IMAGE: confessionsofachocoholic.com
Also try: No-Bake Brownie Cheesecake
