Dulce de Leche Cheesecake with a Maria Cookie Crust

Steps

1. 1
   Step 1:

   Heat the oven to 325°F.

2. 2
   Step 2:

   Place the Maria cookies in the bowl of a food processor.

3. 3
   Step 3:

   Pulse for 30 seconds, or until the cookies are finely ground. Alternatively, place the cookies in a zip-top bag and pound them with the bottom of a heavy skillet until finely crushed.

4. 4
   Step 4:

   Transfer the cookie crumbs to a bowl.

5. 5
   Step 5:

   Add the softened butter and stir until combined.

6. 6
   Step 6:

   Transfer the cookie mixture to a 9-inch springform pan.

7. 7
   Step 7:

   Using your fingers, press the cookie crumbs evenly onto the bottom and sides of the pan.

8. 8
   Step 8:

   Bake until firm and fragrant, about 10 minutes.

   10 min
9. 9
   Step 9:

   Allow the crust to cool.

10. 10
    Step 10:

    Set an electric mixer to medium speed and beat the cream cheese until fluffy, about 3 minutes.

    3 min
11. 11
    Step 11:

    Add the condensed milk and beat until smooth, about 1 minute.

    1 min
12. 12
    Step 12:

    Beat in the eggs, vanilla, and 3 tablespoons dulce de leche until combined, about 3 minutes.

    3 min
13. 13
    Step 13:

    Pour the filling into the prepared crust.

14. 14
    Step 14:

    Bake until golden brown and set but still a little wiggly in the middle, 45 to 55 minutes.

    45–55 min
15. 15
    Step 15:

    Turn off the oven and partially open the oven door.

16. 16
    Step 16:

    Let the cheesecake sit in the oven until it comes to room temperature, about 1 hour.

    1 h
17. 17
    Step 17:

    Transfer the cheesecake to the refrigerator and cool completely, at least 4 hours.

    4 h
18. 18
    Step 18:

    Remove the cooled cheesecake from the springform pan.

19. 19
    Step 19:

    Place the remaining dulce de leche in a zip-top bag.

20. 20
    Step 20:

    Using scissors, snip a small hole in one corner of the bag.

21. 21
    Step 21:

    Apply even pressure to the bag and paint stripes over the finished cheesecake.