Taste of Home's Dulce De Leche Cheesecake

The picture and recipe came out of one of my Taste of Home magazines.  You can see in the picture where I marked this recipe as "yummy" in my magazine.  :)

Dulce de Leche Cheesecake

½ cup plus 1 Tbl. heavy whipping cream, divided

½ cup firmly packed brown sugar

¼ cup sweetened condensed milk

12 oz. cream cheese, softened

½ cup sugar

1 Tbl. flour

1 tsp. vanilla

½ tsp. grated lemon peel

1 egg

1 ready-made shortbread crumb crust

In a heavy saucepan, combine ½ cup cream and brown sugar. Cook and stir over medium heat until sugar dissolves. Bring to moderate, steady boil. Boil, uncovered, about 5 minutes or until mixture is reduced to ½ cup, stirring occasionally. Stir in sweetened condensed milk; refrigerate.

In a small mixing bowl, beat cream cheese, sugar and flour on medium speed until fluffy. Add remaining cream, vanilla and lemon peel. Beat until combined. Add egg, beating until just combined. Place crust on baking sheet. Pour filling into crust. Drizzle with half of brown sugar mixture. Gently swirl with knife.

Bake at 350 degrees for 30-35 minutes, or until center is almost set. Do not over cook and burn crust. Cool on wire rack for 1 hour. Refrigerate at least 4 hours. Before serving, in a small saucepan, cook and stir remaining brown sugar mixture over low heat until warm. Cut cheesecake into wedges. Drizzle with warm brown sugar mixture.

OR! Skip the hassle of making your own dulce de leche and just use caramel ice cream topping instead. That's all that boiling brown sugar mixture is supposed to be anyway.