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Dulce de Leche Swirl Cheesecake

Prep time

10 min

Total time

2 hr 25 min

Servings

Make 16 servings.

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    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) dulce de leche
Preparation
  • 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 reduced-fat 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.

118890

Nutrition Information

Nutrition per serving

  • Calories

    420

  • Total fat

    28g

  • Saturated fat

    17g

  • Cholesterol

    155mg

  • Sodium

    340mg

  • Carbohydrate

    34g

  • Dietary fiber

    0g

  • Total sugars

    27g

  • Protein

    8g

  • Vitamin A

    20%DV

  • Vitamin C

    0%DV

  • Calcium

    15%DV

  • Iron

    4%DV

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