Active time: 15 min.

Total time: 1 hr. 20 min., plus cooling time

With a homemade crust made from classic GOYA® Maria Cookies and a luscious caramel-flavored filling that features sweetened condensed milk with 50% less sugar, it’s safe to say that America’s favorite dessert just got better.

Ingredients
1 pkg. (7 oz.) GOYA® Maria Cookies

1/2 cup butter, melted

4 pkg. (8 oz. each) cream cheese, softened

1 can (14 oz.) 50% less sugar sweetened condensed milk

4 eggs, room temperature

1 1/2 tsp. GOYA® Vanilla Extract

1 bottle (14 oz. – 15.8 oz.) dulce de leche, divided

Directions
1. Heat oven to 325ºF. Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. (Or, place cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl (there should be about 2 cups). Add butter, stirring until combined. Transfer cookie mixture to 9” spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. Bake until firm and fragrant, 7 – 10 minutes; cool.
2. In bowl of electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes. Add condensed milk; beat until smooth, 1 minute. Beat in eggs, vanilla and 3 tbsp. dulce de leche until combined, 3 minutes. Pour filling into prepared crust. Bake until golden brown and set, but still wiggly in the middle, 45 – 55 minutes. Turn off oven; partially open oven door. Let cake sit in oven until room temperature, about 1 hour. Transfer cake to refrigerator; cool completely at least 4 hours.
3. Remove cheesecake from pan. Place remaining dulce ...