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

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