Dulce de Leche (Caramel Cheesecake)

Ingredients:

• Non-stick cooking spray
• 4 sheets low-fat graham crackers
• 2 tablespoons margarine
• 3 8-ounce packages reduced-fat cream cheese, softened
• 1 cup Splenda
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 3 large eggs, at room temperature
• 1/3 cup fat-free milk
• ½ cup dulce de leche

1. Position a rack in the center of the oven and preheat to 400°F. Lightly spray the inside of a 9-inch spring form pan with the cooking spray.
2. To make the crust, mix the crumbs and melted margarine in a medium bowl until the crumbs are evenly moistened. Press the crumb mixture evenly into the bottom of the prepared pan.
3. Bake until the crust is lightly browned, about 7 minutes. Reduce the oven temperature to 325°F.
4. To make the filling, mix the cream cheese, Splenda, and flour together in a large bowl with a spoon or fork until blended. Add vanilla and mix on medium until smooth, adding the milk while mixing. Mix until smooth.
5. Transfer ½ cup of the batter to a small bowl. Add the dulce de leche and whisk until combined. Pour the plain batter into the crust. Add dulce de leche by spoonfuls to top of the batter. Insert a butter knife into the batter and swirl the two batters together for a marbling effect.
6. Bake until the sides of the filling are slightly puffed and the center is almost set, 45 to 55 minutes.
7. Cool on a wire cake rack. Cover with plastic wrap and refrigerate until chilled, at least 8 hours or overnight

From Flavors of Fiesta by University of Illinois Extension