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Philadelphia® Dulce de Leche Cheesecake

By: Philadelphia Cream Cheese

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

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Ready In:
7 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 (300 ml) can sweetened condensed milk
1 1/4 cups Honey Maid Graham Crumbs
1/4 cup butter, melted
3 (250 g) packages Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
3 eggs

Directions

Heat oven to 425 degrees F.
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.
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.
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.
Pour remaining sauce into microwaveable bowl when ready to serve cheesecake. Microwave on HIGH 15 sec. or until warmed; stir. Drizzle over cheesecake.

Footnotes

Make Ahead: The dulce de leche sauce can be stored in refrigerator up to 1 week before using as directed.
Substitute: Prepared dulce de leche sauce can be purchased in gourmet food stores.