My Local Girl's
Guide to Maui and Local Girl's Guide
to Oahu are guides I wrote about my favorite restaurants,
local food, farmers markets, Top 10 Things to Do, Top 10 Foods to Eat, beaches, snorkeling spots, hikes and
walks, activities, shopping and other tips.
You get the guides for FREE if you book through
me, but I also sell them for $10 apiece.
The guides are PDF files that I will email to
You can print them out or take them with you on
your smartphone, laptop, tablet or e-reader.
The guides are great gifts for anyone you know
who's going to Maui or Oahu.
If you're a foodie or support the slow food
movement, these guides are for you!
Pre-heat oven to 350 degrees.
Crush graham crackers and place in greased 9x13 pan.
Add sugar and cinnamon.
Pour melted butter over mixture.
Mix well and press into pan.
Bake about 10 minutes and set aside.
Filling 3 8-oz. packages cream cheese (at room
1 cup sugar
3 large eggs
2 tsp. vanilla extract ½cup dulce de leche
NOTE: dulce de leche is a thick, sweet, canned caramelized
milk and sugar available in most grocery stores
NOTE: do not substitute sweetened condensed milk
Blend cream cheese and sugar in food processor until smooth
and creamy (about 1 minute)
stopping every once in a while to scrape mixture down the
sides of the bowl.
Add eggs 1 at a time, blending 3-5 seconds after adding each
Add dulce de leche and vanilla extract.
Process until blended (about 10 seconds).
Spread mixture evenly over cooked graham cracker crust.
Bake until center sets and edges are puffy and slightly
cracked (about 40-45 minutes).
cup dulce de leche
3 tbsp. or more heavy whipping cream, not whipped
6 oz. melted milk chocolate chips
Heat dulce de leche in the microwave.
Slowly stir in melted milk chocolate chips until smooth.
Slowly add whipping cream until smooth.
NOTE: you may need more than 3 tbsp. of whipping cream
Pour glaze over cooled cream cheese mixture.
Refrigerate until completely chilled (about 2 hours).
This dish can be made 2 days ahead of time.
Cover and keep in refrigerator.