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

Dulce de Leche Cheesecake Recipe

Publisher Photo
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 McCormick® Pure Vanilla Extract
  • 3 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 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.

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

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.

Reviews for Dulce de Leche Cheesecake

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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..."

MY REVIEW
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
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
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
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."

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