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I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
This recipe is:
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Editor's Note: This recipe was tested with Nestle dulce de leche. Look for it in the international foods section.
Nutritional Facts 1 slice equals 468 calories, 28 g fat (16 g saturated fat), 104 mg cholesterol, 327 mg sodium, 50 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Dulce de Leche Cheesecake in Taste of Home April/May 2011, p81
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Reviewed on Apr. 23, 2013 by kellytra3
Awesome Cheesecake!! I make this one all the time except I leave off the chocolate and let people add on their own Chocolate syrup if they like...
Reviewed on Apr. 23, 2013 by debfeaster
I haven't tried this yet but am thinking of for a fiesta themed bridal shower! Can you please tell me if this can be made in a regular cake pan. Not that I don't have a spring form pan, just want more pieces for guests.
Reviewed on May. 16, 2012 by Luanne
To respond to mja007, wrap the outside of the springform pan with heavy-duty (wide) foil (in one piece) in order to keep water out. If the foil rips or gets a tiny hole, you need to start over with a fresh piece of foil. If water gets into the pan, the crust will be soggy.
Reviewed on May. 07, 2012 by tschlegeld
This is really delicious but it was difficult to cut with that hard chocolate topping. Next time I might thin the chocolate chips with corn syrup so it doesn't crack as much when cutting it.
Reviewed on Apr. 27, 2012 by Godisgr8
mja007 - place the pan on the center of the tin foil and wrap up around the outside. Not sure, but I think this is to keep the water from possibly getting in.
Reviewed on Apr. 27, 2012 by mja007
First off, when you say wrap the springform pan with tin foil, what exactly do you mean ? wrap the outer sides ? you dont really specify it in the recipe. Maybe you should show a video of it so those of us that arent familar would understand...thank-you
Reviewed on Jan. 15, 2012 by divaqueen18
The chili powder in the chocolate was different. If you taste the chocolate and chili alone NOT GOOD. However, on the cake was pretty good. You can make your own dulce de leche by placing the unopened, lable removed can of sweetened condensed milk in the slow cooker full covered with water for 10 hours. Allow the can to cool before opening.
Reviewed on Dec. 24, 2011 by smonty5
Love love love it. I used high end caramel sauce and it was wonderful. I will apply the chocolate with each slice next time.
Reviewed on Oct. 12, 2011 by lengelfam
This recipe was a hit. I did make my own dulce de leche because I couldn't find it at my market.
Reviewed on Aug. 16, 2011 by Peaches_77
If I could give this 10 stars, I would! So delicious. I was hesitant about adding the chili powder to the chocolate, but since I was making this for a Mexican dinner, I decided to go for it. I am so glad I did - I love the flavor. Don't be afraid to try it!
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