Dulce De Leche Cheesecake Recipe
Creamy cheesecake whipped with Mexican caramel and served with leche quemada, a sweetened milk sauce. (980 cals)
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Ingredients
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Cheesecake Ingredients
Method
Cheesecake Directions
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the dulce de leche, granulated sugar, and vanilla extract, mixing until combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream until smooth.
- 3
Bake the Cheesecake
Pour the filling over the prepared crust in the springform pan. Bake in the preheated oven for approximately 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- 4
Chill and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight. Serve with leche quemada drizzled on top.