Dulce de Leche Cheesecake

"Nobody will be able to resist this rich cheesecake!"
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Ingredients

7 h 25 m servings 204 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F.
  2. Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
  3. Reset oven temperature to 325 degrees F.
  4. Beat cream cheese, SPLENDA(R) Granulated Sweetener and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended.
  5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add dulce de leche and stir until well combined.
  6. Pour plain batter over crust. Top with dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.
  7. Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.

Footnotes

  • Note
  • Serving Size: 1 slice (1/16 of cheesecake)
  • Graham cracker crumbs can be replaced with crushed vanilla wafers.

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Reviews

Read all reviews 12
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This was my first time making cheesecake. Definitely add the vanilla like it says - I didnt have any, so mine tasted a little too cheesy. Also if you cant find dulce de leche you can make your o...

I made this as a Easter dessert for my Dad and Grandma who are both diabetic. Everyone enjoyed it. I only have three pieces left. To reduce the sugar count farther, I used sugar free shortbread ...

I made this for my daughter's 12th birthday. My 3 year-old was recently diagnosed with Type 1 Diabetes and she insisted she did NOT want birthday cake as Blake would have to scrape off the icing...

Very good and creamy consistency. I took out about a half a cup and sprinkled in some strawberry cool aid and marbled it in then topped it off with splenda sweetened sliced strawberries.

Great recipe, very nice flavor. The only thing I would change is to add a pan of water in the bottom of the oven while it is pre-heating, and then once the baking is done, turn off the heat and ...

This cheesecake was great! This cheesecake, (unlike most others) was simple and not too time consuming. I made it for our "Saturday Night Dinner" dessert and everyone enjoyed it. It is rich a...

This was my first Splenda recipe and it was yummy! Everyone loved it and I would make it again!

I make this whenever I have friends over. I have also made this using sugar free chocolate chips instead of the dulce de leche and using sugar free oreo cookies for the crust and it is great!

i made this for my father which is very picky about food for father's day, and he loved it! The rest of the family did as well, it was gone in less than an hour!

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