Holiday Memories & Dulce de Leche Cheesecake Recipe

I hope you had a stunningly magical and beautiful Christmas with your true loves! My Christmas was filled with a whirlwind of events over a 48 hour span, which included over flowing glasses of vintage wine, buttery and sweet holiday cookies, fairy lights and champagne flutes of mimosa and a {pleasantly} surprising snow filled Christmas day, when we arrived in Ottawa for a quick overnight retreat. I am exhausted, yet so grateful for such a beautiful holiday season. Here’s hoping that I ring in the New Year with much less excitement to include a simply decadent meal, a fabulous bottle of wine and my true love!
Here are a few memories captured from yet another happy, healthy and lovely holiday season + the show stopping Dulce de Leche Cheesecake I served on Christmas Eve:
{My beautiful mother & I on Christmas Eve—she’s amazing & such an inspiration!}
{Sharing some holiday love with my brother and grandfather}

{In my mother’s gorgeous dining room, getting ready to serve Christmas Eve dinner}
{My handsome Roasted Turkey & Red Wine Gravy}
♥ Dulce De Leche Cheesecake Recipe
For the Crust: 2 Cups Graham Cracker Crumbs * 1/4 Cup plus 2 Tbs. Sugar * 8 Tbs. {1 Stick} Unsalted Butter, Melted Directions: In a bowl, stir together the graham crackers and sugar. Add the melted butter and stir until evenly coated. Transfer crumb mixture to a 9-inch springform pan. Press the crumbs evenly into the bottom and 2 inches up the sides of the pan. Bake until the crust is lightly golden and set {8-10 mins}. Let cool.
For the Filling: 18 oz. Cream Cheese, At Room Temperature * 3/4 Cup Sour Cream, At Room Temperature * 1/4 Cup plus 2 Tbs. Sugar * 3 Eggs, At Room Temperature * 1 Tsp. Vanilla Extract * 1 Jar ( 16 oz.) Dulce de Leche {Available at Williams Sonoma stores} Preheat oven to 300°F. Directions: In the bowl of a food processor, process the cream cheese until very smooth. Add the sour cream and sugar and process until well combined. With the processor still running, add the eggs {one at a time}, then add vanilla. Reserve 1/3 cup of the dulce de leche in a small bowl. Add the remaining to the processor and process until completely smooth and no streaks remain. Pour the filling into the cooled crust.
Bake until the edges are set and the center jiggles slightly when tapped {1hr-1 hr 15 mins}. Let cool to room temperature {1-2 hrs}. Just before serving, warm the reserved 1/3 cup dulce de leche in a microwave until soft enough to drizzle {15-30 seconds}. Cut the cheesecake into slices and drizzle with the warm dulce de leche. Alternatively, drizzle all over the cheesecake before cutting and then serve.
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