Philadelphia® Dulce de Leche Cheesecake Recipe -
Philadelphia(R) Dulce de Leche Cheesecake Recipe
  • READY IN 7 hr

Philadelphia® Dulce de Leche Cheesecake

Recipe by  

"The creamy, cheesecake filling is sweetened with rich dulce de leche, and drizzled with more before serving."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins

    7 hrs


  1. Heat oven to 425 degrees F.
  2. Pour condensed milk into 9-inch pie plate; cover with foil. Place in shallow pan filled with boiling water to 1-inch depth. Bake 1 hour. Remove pie plate from water bath. Beat milk with whisk until smooth. Cool 1 hour. Remove 1/2 cup sauce; refrigerate remaining sauce for later use.
  3. Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until well blended. Add reserved dulce de leche sauce; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  5. Pour remaining sauce into microwaveable bowl when ready to serve cheesecake. Microwave on HIGH 15 sec. or until warmed; stir. Drizzle over cheesecake.
Kitchen-Friendly View


  • Make Ahead: The dulce de leche sauce can be stored in refrigerator up to 1 week before using as directed.
  • Shortcut: Prepared dulce de leche sauce can be purchased in gourmet food stores.
  • Size-Wise: Dessert can be part of a balanced diet but remember to keep tabs on portions.

Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2011

this cheesecake is DELICIOUS!!! i used pre made dulce de leche sauce that I found at Costco. I also sprinkled with crushed filberts.It was a hit. Next time I will also put a slice of honey crisp or granny smith apple with each slice.

Most Helpful Critical Review
Apr 07, 2014

This is to rich in my taste. The eggs make it too heavy for cheesecake.


12 Ratings

Feb 24, 2012

I followed this recipe to the last letter and the result: OUTSTANDING!

Mar 08, 2013

Amazing dessert! A huge it at the party I brought it to. Would recommend leaving the sauce in the oven a bit longer to brown. Tasted sensational.

May 11, 2014

Made this before and i will continue to make about carmel cheesecake perfection!!! If you have any complaints about this recipe then you are not a true cheesecake eater!

Feb 21, 2013

Scrumptious and ohhh, so easy!

Jun 08, 2014

Easy and delicious! Saved time by buying la lechera dulce de leche (already caramelized condensed milk) and putting the graham crackers in the blender! Almost doubled the crust part, and added about 1tbsp sugar to it. Otherwise followed it exactly!;)

Oct 19, 2013

My oh my, this was amazing. My hubby is a cheesecake snob, and could NOT get enough of this. Thanks for the recipe!


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 246 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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