Mexican Chocolate Cheesecake 12 Tomatoes

Using oven mitts remove the pan from the oven and let cool on a wire rack for at least 10 minutes. In a medium bowl, add the dulce de leche to the sour cream and blend until fully incorporated together. Spoon the dulce de leche topping over the cheesecake layer. Smooth out to an even layer.. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth. Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle.

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directions. Preheat oven to 350°F. Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping). Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan. Pour mixture on top of crescent rolls. Roll out other can of crescent rolls and place on top of mixture.. Step 2: Make the Mexican Cheesecake with Lechera Filling. First, in a large mixing bowl, cream the cream cheese until it has become light and fluffy. Make sure to scrape the sides so the entire batch is equally whipped. Then, add one egg at a time, beating well between each addition.