Dulce de Leche Cheesecake Recipe
Dulce de Leche Cheesecake Recipe photo by Taste of Home

Dulce de Leche Cheesecake Recipe

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5 20 17
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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
TOTAL TIME: Prep: 40 min. Bake: 1 hour + chilling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 1 hour + chilling
MAKES: 16 servings

Ingredients

  • 1-3/4 cups crushed gingersnap cookies (about 35 cookies)
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup plus 2 tablespoons sugar
  • 1/4 cup 2% milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • 1 can (13.4 ounces) dulce de leche
  • TOPPINGS:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1-1/2 teaspoons chili powder
  • 1/2 cup dulce de leche
  • 3 tablespoons hot water

Nutritional Facts

1 slice: 468 calories, 28g fat (16g saturated fat), 104mg cholesterol, 327mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 8g protein

Directions

  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  3. Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
  4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
  5. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
  6. In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
  7. In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.
Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Originally published as Dulce de Leche Cheesecake in Taste of Home April/May 2011, p81

Reviews for Dulce de Leche Cheesecake

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 14, 2016

"I think this is a very good recipe, if rather labor intensive, but I would make one change if I prepare it again. I should have known better, but I spread the cup of melted chocolate chips as instructed, and it created, as I should have expected, a rock hard top layer. That made it very hard to cut, and the presentation was pretty messy. I also think it's a bad addition because it overshadows the excellent flavor and texture of the cake and crust. I would keep everything as detailed in the recipe, but I would either lose chocolate layer, or lightly drizzle a smaller amount."

MY REVIEW
Reviewed Jan. 1, 2016

"I first found this recipe on a blog called, "Bake away with me". Instead of dropping spoonfuls of Dulce de Leche into cake batter, I mix 1/2 cup of batter with 1/2 cup of dulce de leche, then drop by spoonfuls onto batter, and using a knife, gently swirl into it. I also mix some of the dulce del leche with heavy cream to make a smooth sauce and drizzle it over the cake, and leave some for servings. Another tip, you can fill a baking pan with water and situate it in the rack just below the cheesecake instead of a water bath. This works for me and is easier. Plus, when baking time is up, I leave my cheesecakes in the oven with the door ajar for about an hour or so, before taking them out to cool and refrigerate overnight or at least 10-12 hours.."

MY REVIEW
Reviewed Dec. 30, 2015

"made this for our Christmas dessert this year. It was a hit! Everyone loved it!"

MY REVIEW
Reviewed Dec. 15, 2015

"Amazing! I made a regular graham crust, but I don't think that changed the taste any. Loved it!"

MY REVIEW
Reviewed Apr. 23, 2013

"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..."

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