Homemade Recipes

Ingredients:
1 ½ cups crushed graham crackers
1/3 cup melted butter
¾ cups and 2 tablespoons sugar
4 8-ounce softened packages of cream cheese
1 cup sour cream
4 large eggs
1 13.4-ounce can dulce de leche



Directions:
Preheat oven to 325 degrees. Mix crushed graham crackers, butter and 2 tablespoons of sugar together. Press into the bottom of a 9 inch spring form pan.
In a large bowl, mix together remaining sugar and cream cheese with a mixer until both are well combined. Add in sour cream and blend well. Add in the eggs one at a time while mixing at a slow speed after each egg until combined.
Remove 1 ¼ cups cheesecake batter and combine with caramel. Add left over batter to your pan over crust and place spoonfuls of your caramel combination over batter. Swirl in caramel mixture with a butter knife.
Bake for 1 hour and 15 minutes or until the center is almost set. Using a knife, run the end of knife around the rim of your pan in order to loosen the cake. Be sure to let cool before discarding the rim. Refrigerate at least 4 hours.