Decadent Dulce De Leche Cheesecake
Indulge in this rich and creamy Dulce De Leche Cheesecake, a delightful twist on the classic dessert that melds the smoothness of cream cheese with the caramel-like depths of dulce de leche. This exquisite cheesecake is perfectly balanced with a hint of lemon and vanilla, making it an ideal centerpiece for special occasions or a sweet treat for any day. With a simple preparation method, this dessert makes an impressive statement while being a breeze to create. Top it off with a warm drizzle of homemade dulce de leche sauce for an unforgettable finish that will leave your guests raving!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
whipping cream
1/2 cup (none)
dark brown sugar
1/2 cup (firmly packed)
sweetened condensed milk
1/4 cup (none)
cream cheese
12 ounces (softened)
granulated sugar
1/2 cup (none)
all-purpose flour
1 tablespoon (none)
whipping cream or milk
1 tablespoon (none)
vanilla extract
1 teaspoon (none)
grated lemon peel
1/2 teaspoon (none)
egg
1 (none)
Keebler ready crust shortbread pie crust
1 (6 ounce) (none)
Instructions
1
In a heavy small saucepan, combine the whipping cream and dark brown sugar. Cook over medium heat, stirring frequently, until the sugar has completely dissolved.
2
Bring the mixture to a steady boil. Allow it to boil uncovered for about 5 minutes until it reduces to 1/2 cup, stirring occasionally. Add the sweetened condensed milk and mix well. Remove from heat and refrigerate to cool.
3
In a mixing bowl, beat the softened cream cheese, granulated sugar, and all-purpose flour together on medium speed with an electric mixer until fluffy.
4
Add the tablespoon of cream, vanilla extract, and grated lemon peel. Beat until combined.
5
Carefully add the egg and mix on low speed until just combined; do not overmix.
6
Pour the cream cheese mixture into the Keebler ready crust shortbread pie crust. Place the crust on a baking sheet.
7
Drizzle half of the cooled brown sugar mixture over the cheesecake filling and gently swirl it through with a knife for a marbled effect.
8
Bake in a preheated oven at 350°F for 30 to 35 minutes, or until the center is set but slightly jiggly.
9
After baking, cool the cheesecake on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight for best results.
10
Before serving, warm the remaining brown sugar mixture gently in a small saucepan over low heat. Cut the cheesecake into wedges and serve drizzled with the warm dulce de leche sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Dulce De Leche Cheesecake?
It is a rich and creamy dessert that combines the smooth texture of cream cheese with the deep, caramel-like flavor of dulce de leche, accented with hints of lemon and vanilla.
What are the primary ingredients for the homemade sauce?
The sauce is made from a combination of whipping cream, dark brown sugar, and sweetened condensed milk.
How long should I boil the cream and brown sugar mixture?
The mixture should be boiled uncovered for approximately 5 minutes until it reduces to about 1/2 cup.
When should the sweetened condensed milk be added?
Add the sweetened condensed milk after the cream and sugar mixture has finished boiling and has been removed from the heat.
Should the cream cheese be softened before mixing?
Yes, for the best texture, the cream cheese should be softened to room temperature before being beaten with the sugar and flour.
What is the correct oven temperature for baking this cheesecake?
The oven should be preheated to 350 degrees Fahrenheit.
How do I create the marbled effect in the cheesecake?
Drizzle half of the cooled brown sugar mixture over the filling and gently swirl it through with a knife.
How long does the cheesecake need to bake?
Bake the cheesecake for 30 to 35 minutes.
How can I tell if the cheesecake is done baking?
The cheesecake is done when the center is set but still remains slightly jiggly.
How long should the cheesecake cool before being refrigerated?
It should cool on a wire rack for 1 hour after being removed from the oven.
What is the minimum refrigeration time required?
The cheesecake needs to be refrigerated for at least 4 hours, though overnight is recommended for the best results.
Can I use milk instead of whipping cream in the batter?
Yes, the recipe allows for one tablespoon of either whipping cream or milk in the cream cheese mixture.
What type of crust is used for this recipe?
The recipe uses a 6-ounce Keebler ready crust shortbread pie crust.
What flavor extracts and zests are included?
The recipe includes 1 teaspoon of vanilla extract and 1/2 teaspoon of grated lemon peel.
Should the egg be mixed in at high speed?
No, the egg should be mixed in on low speed until just combined to avoid overmixing.
How should the remaining dulce de leche sauce be served?
The remaining sauce should be warmed gently over low heat and drizzled over the cheesecake wedges before serving.
Is this recipe suitable for special occasions?
Yes, it is described as an impressive statement piece that is ideal for special occasions.
How much cream cheese is required for this recipe?
You will need 12 ounces of cream cheese.
Does the recipe call for granulated or brown sugar in the filling?
The cream cheese filling uses 1/2 cup of granulated sugar, while the sauce uses dark brown sugar.
Is the sauce mixture refrigerated before swirling?
Yes, the recipe specifies that the brown sugar mixture should be refrigerated to cool before drizzling it over the filling.
What is the purpose of adding all-purpose flour to the batter?
A tablespoon of all-purpose flour is added to help stabilize the cheesecake filling.
What size is the shortbread pie crust?
The recipe uses one 6-ounce ready crust.
How many eggs are needed for this cheesecake?
This recipe requires one egg.
Is the lemon peel optional?
The recipe lists 1/2 teaspoon of grated lemon peel as a standard ingredient to provide a hint of lemon flavor.
Can I use light brown sugar instead of dark brown sugar?
While dark brown sugar is specified for its deep flavor, light brown sugar can be used as a substitute, though it may change the richness of the sauce.
Should the baking sheet be used for the pie crust?
Yes, placing the crust on a baking sheet makes it easier to handle and ensures even heating.
What tags are associated with this recipe?
The recipe is tagged with cheesecake, dulce de leche, dessert, cream cheese, caramel, sweet, baking, and special occasions.
Is this a difficult recipe to make?
No, despite its impressive appearance, it is described as a breeze to create with a simple preparation method.
What is the final texture of the cheesecake?
The cheesecake is rich, creamy, and smooth with a marbled caramel-like swirl.
How should I slice the cheesecake?
The cheesecake should be cut into wedges after it has been fully chilled in the refrigerator.