Description
Delicious dessert featuring a creamy cheesecake base swirled with rich dulce de leche.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and 1/2 cup of the dulce de leche.
- Pour the cream cheese mixture over the crust in the springform pan.
- Drop the remaining 1/2 cup of dulce de leche in spoonfuls over the top of the cheesecake batter.
- Use a knife or toothpick to swirl the dulce de leche into the batter for a marbled effect.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Notes
- For best results, allow the cheesecake to chill overnight.
- Ensure the cream cheese is at room temperature for easier mixing.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg