New Dulce De Leche Cheesecake Sundae Recipe
A rich, creamy cheesecake laced with ribbons of Mexican caramel. Served with vanilla bean ice cream, salted caramel sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Base
Method
Cheesecake Preparation
- 1
Prepare the Cheesecake Mixture
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing until just incorporated.
- 2
Add Dulce de Leche
Gently swirl in the dulce de leche into the cheesecake mixture, being careful not to fully combine, leaving ribbons of caramel.
- 3
Bake the Cheesecake
Preheat your oven to 325°F (160°C). Pour the cheesecake mixture into a greased springform pan. Bake for 50-60 minutes or until the center is set but slightly jiggly. Allow to cool, then refrigerate for at least 4 hours or overnight.
