Dulce de Leche Cheesecake Recipe - Allrecipes.com
  • READY IN 7+ hrs

Dulce de Leche Cheesecake

Recipe by  

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

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Original recipe makes 1 (9 inch) cheesecake Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 5 mins
  • READY IN

    7 hrs 25 mins

Directions

  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® 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.
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Footnotes

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

Oct 22, 2006

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 own. Take a can of sweet condensed milk, take the label out and put the can in a pan. Cover with water and boil for 45min-1hr. Wait for the can to cool before you open it. It comes out dulce de leche. The longer you boil the can, the thicker the dulce de leche, so I do about 1hr to get a little thicker. This recipe was great, I'll make it again soon :)

 
Apr 17, 2006

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 cookies crushed for the crust instead of graham cracker crumbs. This worked great. I also lined the bottom of my pan with a parchment paper circle. That way I could take the cake off the the base and put it on a fancy serving plate.

 

15 Ratings

Nov 12, 2005

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 ... she is so sweet and concerned about her baby brother. So, I went searching for a low-fat cheesecake, and found this one. Anyway, I followed the recipe to a tee and it was WONDERFUL. I used my Pampered Chef springform pan set that I have had for 2 years and had never gotten out of the box - WOW. The recipe was awesome, the clean-up was easy, and everyone thought it tasted just like cheesecake (my goal!). And, since it is reduced fat and lower in carbs, my son got a normal-sized piece of cake like everyone else. I will be adding this recipe to our family favorites. NOTE: The Dulce de Leche milk is with the Mexican (salsa, etc.) stuff at our Albertson's. It is pricey - $2.99 a can, but you could make two cheesecakes out of one can.

 
Nov 27, 2004

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.

 
Apr 09, 2006

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 crack the door open for 1 hour. This will aid in keeping the cake from cracking.

 
Feb 26, 2006

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 and had a strond caramel flavor so beware if you don't like that. Instead of using the brand name that is on the recipe, for the dulce de leche flavor, you can use vanilla caramel Coffee Mate. Although it is expensive ($4.99) for the smaill amount used in the cheesecake, it does taste good in coffee, hot chocolate, etc. Overall this was very good and will be made again.

 
Aug 03, 2009

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

 
Dec 23, 2008

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!

 

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Nutrition

  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 16.6 g
  • 5%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 207 mg
  • 8%

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

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