My mother was born and raised in Argentina. As a staple part of her diet, she had dulce de leche in the morning on some toast. Since immigrating to the States she lost a lot of her heritage trying to acclimate to the American culture in the early 80’s. However, some of her food regulars made their way onto our table and dulce de leche was one of them. When we would visit our family in Argentina we would always bring back some original dulce de leche. Many times as kids we would grab spoonfuls of the delicious caramel topping and just eat it plain. Below is a fun twist on a family recipe that we have loved for decades. Enjoy!
Creamy Delicious Cheese Cake with Dulce de Leche
Equipment
- 1 Food processor
- 1 Kitchen Aid or Hand Mixer
- 1 Springform Pan
- 1 baking sheet
- 1 Spatula
Ingredients
- 1/2 Cup Toasted Pecans
- 1 1/2 Cups Graham Crackers
- 1/4 Cup Brown Sugar
- 1/2 Cup Unsalted Butter (melted)
Filling
- 24 ozs Cream Cheese (softened)
- 1 Cup Granulated Sugar
- 4 Large Eggs
- 1 tsp Vanilla Extract
- 1/2 Cup Dulce de Leche
Topping
- 1/2 cup Heavy Cream
- 1 1/2 cup Dulce de Leche
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
- In a food processor or blender combine the pecans, graham cracker crumbs, sugar, and melted butter for the crust. Mix until the crumbs are evenly moistened.
- Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or glass to firmly press the crumbs into place. Put in the oven for 8-10 mins at 350℉
- In a large mixing bowl or kitchen aid, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract until incorporated.
- Pour half of the cream cheese mixture over the prepared crust in the springform pan.
- Spoon dollops of dulce de leche over the cream cheese layer. Use a knife or toothpick to swirl the dulce de leche into the cream cheese mixture.
- Pour the remaining cream cheese mixture over the dulce de leche layer, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet to catch any potential leaks, and bake in the preheated oven for 45-55 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for about 1 hour to cool gradually.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up.
- Before serving, drizzle additional dulce de leche over the top of the cheesecake and garnish with whipped cream and chopped nuts or grated chocolate, if desired.
- Slice and serve chilled. Enjoy your delicious dulce de leche cheesecake!
Notes
Dulce de Leche is a staple in Latino culture. Here’s a great recipe that you will love to have on any occasion. Enjoy this recipe!
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