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Dulce de leche cheesecake
Dulce de leche cheesecake
Dulce de leche cheesecake is a delicious dessert that combines the rich and creamy flavors of cheesecake with the sweet and caramel-like taste of dulce de leche. It typically features a graham cracker crust, a creamy cheesecake filling swirled with dulce de leche, and often topped with additional dulce de leche or whipped cream. It’s a decadent and indulgent treat.
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Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 packages cream cheese (8 oz each package) softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour half of the cream cheese mixture over the graham cracker crust in the springform pan.
- Spoon dollops of dulce de leche over the cream cheese layer. Use a knife to swirl the dulce de leche into the cream cheese mixture.
- Pour the remaining cream cheese mixture over the dulce de leche layer.
- Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Serve slices of the Dulce de Leche Cheesecake with an extra drizzle of dulce de leche on top, if desired.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 818kcal (41%)Carbohydrates: 64g (21%)Protein: 12g (24%)Fat: 59g (91%)Saturated Fat: 34g (213%)Polyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 248mg (83%)Sodium: 531mg (23%)Potassium: 227mg (6%)Fiber: 1g (4%)Sugar: 51g (57%)Vitamin A: 2125IU (43%)Calcium: 145mg (15%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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