Cuban Dulce de Leche Cheesecake
Take dulce de leche, a beloved Cuban syrup with a buttery-caramel flavor, combine it with creamy, melt-in-your-mouth cheesecake, and what do you get? The beautiful union that is dulce de leche cheesecake. Made with a base of not-too-sweet graham crackers, this recipe results in a perfectly balanced dessert. With only a handful of ingredients you can easily whip this up early in the day, and enjoy heaven on a plate after dinner the same night. Try this recipe for Dulce de Leche Cheesecake.
- 1 14 oz. can Sweetened Condensed Milk
- 1 cup Graham Cracker Crumbs
- 3 tbsp. Butter, melted
- 3 8 oz. packages Cream Cheese, softened
- 1 cup Sugar
- 2 tbsp. All-Purpose Flour
- 2 tsp. Vanilla Extract
- 3 Eggs
- 1/3 cup Whole Milk
MAKE THE DULCE DE LECHE
- Remove label from can of sweetened condensed milk and place the still sealed can in a crockpot. Pour enough water to completely cover can, close lid, and cook on high for 5 hours.
- Remove from crockpot and allow to cool completely.
MAKE THE CRUST
- Preheat oven to 400 degrees F.
- Mix the graham cracker crumbs and butter together. Press into the bottom of a lightly buttered 9-inch springform pan.
- Place pan on top of a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
- Reduce the oven temperature to 325 degrees F.
- With an electric mixer beat cream cheese, sugar, and flour together until smooth. Add vanilla and beat until well mixed. Add eggs one at a time, beating well after each addition until smooth. Add milk and beat until well blended.
- Scoop out about two-thirds of the dulce de leche into a smaller bowl and stir to soften it (reserve the remaining third). Measure about 1/2 cup of the cheesecake batter and pour into the softened dulce de leche. Stir until well combined.
- Pour the cheesecake mixture over the crust. Top with the dulce de leche mixture, by dropping rounded spoonfuls over the cheesecake and gently swirling into the cheesecake mixture with the tip of knife or spatula.
- Bake for one hour or until center is almost set.
- Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake and release the springform pan. Allow to cool for 20-25 minutes, then cover and place in the refrigerator. Refrigerate 4-6 hours, or overnight, before serving.
- Stir the reserved dulce de leche to soften it, and drizzle over the finished cheesecake.
Adapted from My Big Fat Cuban Family