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Dulce de Leche Cheesecake Recipe

Dulce de Leche Cheesecake Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Dulce de Leche Cheesecake

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MY REVIEW
marybeth05 User ID: 6326427 245460
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
cajmartinez User ID: 2647614 240768
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
kckamargo63 User ID: 7981779 240583
Reviewed Dec. 30, 2015

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

MY REVIEW
angela32 User ID: 3084463 239479
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
kellytra3 User ID: 3777579 195041
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..."

MY REVIEW
debfeaster User ID: 6668088 117480
Reviewed Apr. 23, 2013

"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."

MY REVIEW
Luanne User ID: 40910 117545
Reviewed May. 16, 2012

"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."

MY REVIEW
tschlegeld User ID: 3588955 212543
Reviewed May. 7, 2012

"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."

MY REVIEW
Godisgr8 User ID: 4343667 191999
Reviewed Apr. 27, 2012

"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."

MY REVIEW
mja007 User ID: 4726753 191998
Reviewed Apr. 27, 2012

"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"

MY REVIEW
divaqueen18 User ID: 6138664 117473
Reviewed Jan. 15, 2012

"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."

MY REVIEW
smonty5 User ID: 1666297 191997
Reviewed Dec. 24, 2011

"Love love love it. I used high end caramel sauce and it was wonderful. I will apply the chocolate with each slice next time."

MY REVIEW
lengelfam User ID: 5043931 184552
Reviewed Oct. 12, 2011

"This recipe was a hit. I did make my own dulce de leche because I couldn't find it at my market."

MY REVIEW
Peaches_77 User ID: 4311371 212542
Reviewed Aug. 16, 2011

"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!"

MY REVIEW
christinedasilva@yahoo.com User ID: 3364970 212541
Reviewed Jul. 20, 2011

"I used cinnamon graham crackers for the crust. Delicious!!!"

MY REVIEW
2boyz4sarah User ID: 5363512 133100
Reviewed Jun. 16, 2011

"LOVE this cheesecake!!!! My husband's favorite and friends ask for it again and again."

MY REVIEW
Lettyvi User ID: 5958568 178205
Reviewed May. 2, 2011

"delicious!!!"

MY REVIEW
obxgoer User ID: 2649993 193420
Reviewed Apr. 20, 2011

"Delicious! My coworkers just gobbled this up. The only thing I would change is the chocolate topping. Next time I will do a simple buttercream frosting. The chocolate got too hard and made cutting messy."

MY REVIEW
dapuppies2 User ID: 1048737 117544
Reviewed Apr. 3, 2011

"didn't use a waterbath but still turned out awesome"

MY REVIEW
aug2295 User ID: 4631582 184550
Reviewed Apr. 3, 2011

"Delicious! I made a graham cracker crust instead of using the gingersnaps and left out the chili powder in the chocolate layer. It went fast!"

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