Decadent Cuban Dulce De Leche Cheesecake
Indulge in the rich and creamy flavors of this Decadent Cuban Dulce De Leche Cheesecake, a delightful fusion of traditional cheesecake and the sweetness of dulce de leche. This luscious dessert features a buttery, crumbly crust made from Goya Maria cookies, combined with a smooth and velvety cream cheese filling, perfectly complemented by the sweet notes of condensed milk and a hint of vanilla. Topped with a swirl of silky dulce de leche, this show-stopping cheesecake will be the star of any occasion. Whether you're celebrating a birthday, hosting a dinner party, or just treating yourself, this cheesecake is sure to impress your family and friends.
8
Servings
400
Calories
7
Ingredients
Ingredients
Goya Maria cookies
7 ounces (Finely crushed)
Butter
1/2 cup (Melted)
Cream cheese
4 (8 ounce) packages (Softened)
Goya sweetened condensed milk
1 (14 ounce) can (N/A)
Eggs
4 (Room temperature)
Goya vanilla extract
1 1/2 teaspoons (N/A)
Goya dulce de leche
1 (14 ounce) bottle (For topping)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a food processor, pulse the Goya Maria cookies until they resemble fine crumbs (about 30 seconds). If you don't have a food processor, place the cookies in a zip-top bag and crush them with a heavy skillet.
3
Transfer the cookie crumbs to a bowl, measuring about 2 cups. Combine the melted butter with the cookie crumbs, mixing until well incorporated.
4
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch springform pan to form a crust. Bake the crust for 7-10 minutes, or until it is firm and fragrant. Remove from the oven and let cool completely.
5
In a large mixing bowl, use an electric mixer to beat the softened cream cheese for approximately 3 minutes until fluffy.
6
Gradually add the sweetened condensed milk and beat until the mixture is smooth (about 1 minute).
7
Add the eggs, vanilla extract, and 3 tablespoons of the dulce de leche. Continue mixing for another 3 minutes until all ingredients are well combined.
8
Pour the cheesecake filling into the cooled crust and spread evenly. Bake for 45-55 minutes, until the top is golden brown and the center is still slightly wiggly.
9
Turn off the oven and crack the oven door open slightly, allowing the cheesecake to sit in the warm oven and cool for about 1 hour.
10
After an hour, transfer the cheesecake to the refrigerator and chill completely for at least 4 hours or overnight for the best flavor and texture.
11
Carefully remove the cheesecake from the springform pan. Place the remaining dulce de leche in a zip-top bag, cut a small hole in one corner, and pipe swirls on top of the cheesecake for decoration.
12
Slice and serve chilled, and enjoy the delightful blend of flavors!
Nutrition Information
27.5g
Fat
30g
Carbs
5g
Protein
22.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Cuban Dulce De Leche Cheesecake?
It is a rich and creamy dessert featuring a Maria cookie crust and a dulce de leche infused cream cheese filling.
What kind of cookies are used for the crust?
The recipe uses 7 ounces of Goya Maria cookies, finely crushed.
How many packages of cream cheese are needed?
You will need four 8-ounce packages of softened cream cheese.
What is the oven temperature for baking the cheesecake?
The oven should be preheated to 325 degrees Fahrenheit or 160 degrees Celsius.
How long should the cookie crust bake?
Bake the crust for 7 to 10 minutes or until it is firm and fragrant.
Can I use a food processor for the cookies?
Yes, pulse the cookies for about 30 seconds until they become fine crumbs.
How many eggs are required for this recipe?
The recipe requires 4 room temperature eggs.
How long do I beat the cream cheese?
Beat the softened cream cheese with an electric mixer for approximately 3 minutes until fluffy.
What brand of condensed milk is suggested?
Goya sweetened condensed milk is suggested for this recipe.
How much dulce de leche goes into the filling?
Add 3 tablespoons of dulce de leche into the cheesecake filling mixture.
How long does the cheesecake bake?
The cheesecake should bake for 45 to 55 minutes until the top is golden brown.
Why leave the cheesecake in the oven after turning it off?
This allows the cheesecake to cool slowly for 1 hour, which helps prevent cracking.
How long must the cheesecake chill before serving?
It should chill in the refrigerator for at least 4 hours or overnight for the best texture.
How many servings does this recipe yield?
This recipe yields 8 servings.
How many calories are in a serving?
There are 400 calories in each serving of this cheesecake.
Is this a traditional Cuban dessert?
Yes, it is described as a Cuban dessert fusion using traditional flavors like dulce de leche.
What size pan is recommended?
A 9-inch springform pan is recommended for this recipe.
What should the center look like when baking is finished?
The center should still be slightly wiggly when you remove it from the heat.
How is the cheesecake decorated?
It is decorated with swirls of the remaining dulce de leche piped onto the top.
What is the preparation for the butter in the crust?
The 1/2 cup of butter should be melted before being mixed with the cookie crumbs.
How much sugar is in one serving?
Each serving contains 22.5 grams of sugar.
How much protein does this dessert provide?
One serving provides 5 grams of protein.
What can I use to crush cookies if I don't have a food processor?
You can place the cookies in a zip-top bag and crush them with a heavy skillet.
What brand of vanilla extract is used?
Goya vanilla extract is specified in the recipe.
What is the total fat content per serving?
The fat content is 27.5 grams per serving.
What is the carbohydrate count per slice?
Each slice contains 30 grams of carbohydrates.
Can this recipe be used for holidays?
Yes, it is specifically tagged as a holiday dessert.
Should the eggs be cold when added?
No, the eggs should be at room temperature for better incorporation.
How much dulce de leche is needed in total?
One 14-ounce bottle of Goya dulce de leche is used for the entire recipe.
Can I make this cheesecake in advance?
Yes, chilling it overnight is recommended for the best flavor and texture.