Delicious caramel cheesecakes which are easy to make with just  4 ingredients.

You will need 2 tins of dulce de leche to achieve cheesecakes that look like the picture, one for the cheesecake recipe and one to spoon over the top. If you prefer you can omit the second tin. You will not use all the second tin so you could either freeze the remainder it to use another time or heat it up and spoon it over icecream, cake, or pretty much anything :) 


14 Oreo cookies
625g (21oz) cream cheese at room temperature
2 tins sweetened condensed milk made into dulce de leche (see next step)each tin approximately 14oz (or 395g)
3 eggs at room temperature

Muffin or large cupcake baking tin
Large muffin paper cases
Large saucepan

Step 1: Make the dulce de leche

Take the 2 tins of condensed milk and pierce 2 holes in the top of each tin. (this step is to reduce the risk of the tins exploding during the cooking process)

Place tins of condensed milk into a large deep saucepan with water surrounding them. The water should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get water into the holes). Bring the water to simmer and cook the tins for 4 hours. Keep adding water to the saucepan so the water remains level with the tops of the tins (you know just ever now and then don't get too uptight about it).

After 4 hours turn off the heat, allow to cool and then remove the tins from the saucepan. Take off the top of the tin and scoop out all the caramel/ dulce de leche.

This dulce de leche should keep for 1 week in a clean air tight container in the fridge until required.
if you keep sure that the water completely covers the cans the whole time while they are boiling you don't have to make holes in them and it will be less messy! also the dulce the lece can be stored forever in the fridge because it is still sealed.
These were phenomenal and impressed everybody! Awesome ible. :D
WOW! I'm speechless! Just amazing, especially since i am crazy about any cheesecakes or anything with dulce de leche!! <br>Love it!
would be helpful if you added a cooking temp/gas mark
Top of step 2, the very first sentence
my mistake thanks for pointing that out
I made these for dessert after a BBQ last night, and everyone loved it... And wanted the recipe! Thanks so much for sharing.
looks &quot; VEY NAYCE!!&quot; (very nice in epic accent).
Looks delicious!
Thanks :)
I made up several cans since the cooking time is so long. Since I wanted to store some of the finished product, I didn't pierce the cans. To keep the goo off the ceiling, I cooked the cans in a pasta strainer inside a saucepan. That kept the can bottoms off the pan and allowed boiling water all around the cans. Since they were bathed in boiling water, no chance for the cans to explode and the creme was perfectly caramelized, top to bottom.
Thanks for sharing your great tips
These are so yum...<br>I made up a tin of caramel the other day to make some, then one of the twinkids decided that she would make a batch to take to a movie night, so I had to boil up another tin and then buy more cookies and cream cheese.<br>One thing we found though, we needed about 20 Oreos for this amount. When I made the batch for home, I cut it down to half the amount and still needed 9 biscuits. <br>This is a pic of the twinkids effort<br>
Yours look fabulous. Thanks for the info re the number of Oreo's. I was going to say perhaps I filled mine higher but they look kinda the same in the picture :) When I made them in standard size cupcake papers I know they made just over 20.
HI I remade them again, you know just in the name of research ;)<br><br>I made a half batch up and it made around 2 cups of mixture and when I filled each of the muffin papers - which look the same as yours I put in just under 1/3 cup cheesecake batter and it made up 7. So I must have a little bit more in each mini cheesecake. <br><br>Hmmm it's a toss up more actual cupcakes to eat by making them a little bit smaller or more cheesecake in each one. I think it's win win either way :)
Wow, these look amazing. <br />Congratulations on winning the Cream Cheese Challenge!
Thanks so much, they tasted pretty yummy :)<br>
Going to try making this. <br><br>When making the dulce de leche with the condensed milk however, water under the cans started boiling (smaller volume, so less heat to raise temperature) and caused water to bubble up and get in the can. This kinda stopped the top of the can from carmelizing. After microwaving for a few minutes and mixing it seemed good though.<br><br>Also, my dulce de leche is a little bit dark and a tad chunky. I'm going to mix it really well with an automatic mixer rather than just a spoon tonight. Thanks for the recipe though!
Hi thanks for the feedback.<br><br>I try to keep the water at simmering so it does not boil over. I think the more gentle simmer rather than boil probably results in a less dark caramel.
That's the thing. The rest of the water was not even bubbling. It was only the water underneath the cans that was boiling because of the small volume.<br><br>Thanks for the suggestion though! I'll try placing something under them to raise them and allow for water flow next time. My current batch is cooling on the stove at the moment, a little &quot;sunken&quot; but just makes a better surface to hold dulce de leche on the top / whipped cream! :)
A thicker-bottomed pan will also help distribute the heat more evenly.
ooh i love teh step about making dulce de leche, mmmm looks soooo good!
that looks so delicious. how much dulce de leche do you need though? i've seen condensed milk once in my life and that was in a plastic container... the d.d.l. on the other hand is widely available...
Oh I didn't measure it after boiling :( But the original size of the condensed milk tins is around 400g. I would say 375g (or around 13.25 oz) would be great.
&quot;Dulce de Leche&quot;<br> XD itś hilarious<br><br>because itś spanish ES ESPA&Ntilde;OL LOL<br>XD jajaja<br><br>&iquest;is that the real name?
yeah, that's the real name... it means something like milk jam...<br><br>here in Argentina it's very common, like in USA the peanut butter...<br><br>I've heard of this way of making it by boiling condensed milk... but I prefer the original recipee, just add sugar to milk, boil it and then voil&agrave;! xD
Thanks for sharing the recipe, I'm making this for a friend's birthday, it looks delicious!!!
Hope y'all enjoy it <br>
I was taught to make this by my Argentinian mother-in-law. However, I have made it many times and NEVER make holes in the cans. Just make sure to add water as you cook it. I cover the cans with an inch of water, and cook it for 2 hours. It is great on french bread with butter.
Hi, you are correct it can be made without the holes. I use the added hole method to reduce the risk of explosion. Apparently if there are any dents or damage to the tins it can be dangerous, and or messy :)
This looks nice! How many ounces or ml in those cans of condensed milk? And these are NOT sweetened condensed milk, right?<br>Thanks
Hi yes they are sweetened condensed milk, it would be a 14oz can. Thank you.
I've just updated the recipe - tins are a little bit different size in each country but this recipe will work with the small differences as it is.
Wow, this sound absolutely delicious.<br><br>I'm a bit of a sweet teeth chocolate coconut addict....and can burn water. <br>Can you come up with a recipe for a caramel nutty crunchy choc ....thing.., that is as easy to make? Please?
Oh I have just posted super easy Caramel Candy Oreo truffle pops over on my Bubble and Sweet blog last week. I used rice krispies but as I said in the instructions you could add nuts. Made from shop bought caramels melted in the microwave.
You can now get tins of pre-caramelised condensed milk, which would be even easier!
Do you mean a tin of dulce de leche or is this some mixture between condensed milk and dulce de leche? I'm intrigued!
I <em>think</em> it's actual dulce de leche (I haven't used it, my mother uses it to make banoffee pie, and she's currently 350 miles away and not well.
I've seen Dulce De Leche in Wholefoods store but it was 10$ for this little bottle. I think I need to make my own, but I don't want to boil it for four hours. I think you can cook it on the stovetop, in a pan, for a shorter amount of time, but I have yet to try it.<br />
One of my lovely blog readers told me she cooks hers in a pressure cooker and it only takes 20 minutes
Looks DELICIOUS!!!!<br><br>Well, the Dulce de Leche is a very popular dessert in Latinamerica. You can eat it on cakes, ice creams, pies, biscuits, with figs or cheese, or pure (It tastes awesome with a glass of milk).<br><br>In Colombia, according to the region, we call it &quot;Arequipe&quot;, &quot;Ariquipe&quot; or &quot;Manjar Blanco&quot;.<br><br>But not, caramel spread and Dulce de Leche are not the same! They may have a similar flavor, but the Dulce de Leche is far better and versatile. HOORAY FOR THIS RECIPE!!!!! :-)<br>
If you check out Amazon and search for Dulce de Leche you can see tins of it already made :) In Australian you can buy Dulce de Leche at expensive food stores which is good, or Nestle makes a thing called caramel top and fill at the supermarket, but it isn't as nice as the stuff you make yourself.
Yum - I'm not sure if that's a good thing for me to know :)
lol, OK, I really should have read the whole thing BEFORE I asked my previous question.
Do you need to heat the caramel to be able to pour it? Mum used to always boil up tins of condensed milk to make caramel (we used it as a spread on bread, mmmmm) but it usually turns out quite thick and I didn't think you would be able to pour it.
That is just beautiful! Are those chocolate cream oreos or just regular oreos?
Yup the ones in the pic are the chocolate cream ones, you have a good eye. I made some with the chocolate cream oreo and some with regular - I preferred the regular, maybe it was because the rest of the cheesecake is so rich, but it works ok with both.
Ha, I can spot chocolate a mile away! I imagine it would taste delicious either way! I love dulce de leche!

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