Dulce de Leche Swirl Cheesecake

3  Ratings
  • 10 min prep
  • 2 hr 25 min total
  • Make 16 servings.

Dulce de Leche Swirl Cheesecake Recipe

Ingredients

  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1/4 cup butter, melted
  • 3/4 cup plus 2 Tbsp. sugar, divided
  • 4 pkg.  (8 oz. each) brick cream cheese, softened
  • 1 cup sour cream
  • 4 eggs
  • 1 can  (13.4 oz) Mexican caramel spread (dulce de leche)

Instructions

  • Heat  oven to 325ºF.
  • Mix  crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
  • Beat  cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Remove  1-1/4 cups cheesecake batter; mix with caramel spread. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.
  • Bake  1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Recipe Tips

SubstitutePrepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.

How to Bake Cheesecake in 13x9-inch PanLine pan with foil, with ends of foil extending over sides. Use to prepare cheesecake as directed, decreasing baking time to 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Size-WiseYou can't help saying "Viva Mexico!" when you enjoy a serving of this cheesecake on a special occasion.

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Nutrition Information

Make 16 servings.

Nutrition per serving:

  • Calories 420 
  • Total fat 28 g
  • Saturated fat 17 g
  • Cholesterol 155 mg
  • Sodium 340 mg
  • Carbohydrate 34 g
  • Dietary fiber 0 g
  • Sugars 27 g
  • Protein 8 g
  • Vitamin A 20 %DV
  • Vitamin C 0 %DV
  • Calcium 15 %DV
  • Iron 4 %DV

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