Dulce de Leche Cheesecake – a delicious recipe with condensed milk, Honey, butter, Cream Cheese, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425 degrees F.
2
Pour condensed milk into 9-inch pie plate; cover with foil.
3
Place in shallow pan filled with boiling water to 1-inch depth.
4
Bake 1 hour.
5
Remove pie plate from water bath.
6
Beat milk with whisk until smooth.
7
Cool 1 hour.
8
Remove 1/2 cup sauce; refrigerate remaining sauce for later use.
9
Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
10
Beat cream cheese and sugar in large bowl with mixer until well blended.
11
Add 1/2 cup sauce; mix well.
12
Add eggs, 1 at a time, beating on low speed after each just until blended.
13
Pour over crust.
14
Bake 40 to 45 min.
15
or until centre is almost set.
16
Run knife around rim of pan to loosen cake; cool before removing rim.
17
Refrigerate 4 hours.
18
Pour remaining sauce into microwaveable bowl when ready to serve cheesecake.
19
Microwave on HIGH 15 sec.
20
or until warmed; stir.
21
Drizzle over cheesecake.
956
kcal
Calories
73
g
Fat
57
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 can (300 mL) sweetened condensed milk, 1-1/4 cups Honey Maid Graham Crumbs, 1/4 cup butter, melted, 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, and more.
Yes, Dulce de Leche Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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