Dulce de Leche Cheesecake – a delicious recipe with PHILADELPHIA Cream Cheese, sugar, milk, 'S, eggs, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Beat cream cheese and 1/4 cup sugar in large bowl with mixer until blended.
3
Add dulce de leche and sour cream; mix well.
4
Add eggs, 1 at a time, mixing on low speed after each just until blended.
5
Pour into 9-inch springform pan sprayed with cooking spray.
6
Bake 50 to 55 min.
7
or until center is almost set.
8
Run knife around rim of pan to loosen cake; cool before removing rim.
9
Refrigerate cheesecake 4 hours.
10
Meanwhile, cook remaining sugar in medium saucepan on medium heat 4 min.
11
or until melted and golden brown.
12
Remove from heat.
13
Stir in cereal; spread into thin layer on baking sheet.
14
Cool.
15
Top cheesecake with COOL WHIP and cereal mixture just before serving.
957
kcal
Calories
64
g
Fat
82
g
Carbs
20
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 7 ingredients. The key ingredients include: 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, 1/2 cup sugar, divided, 1 cup dulce de leche (sweetened milk caramel), 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, 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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