Dulce De Leche Pumpkin Cheesecake Recipe

Name: Dulce De Leche Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE GRAHAM CRACKER CRUST:; 2 cups Graham Cracker Crumbs; 1/4 cups Sugar (optionally, You Can Use Half Brown Sugar); 5 Tablespoons Butter, Melted; _____; FOR THE CHEESECAKE FILLING:; 4 packages Cream Cheese (8 Oz. Package); 15 ounces, weight Pumpkin Puree; 2 cups Sugar; 5 whole Eggs; 3 Tablespoons All-purpose Flour; 1 teaspoon Cinnamon, Ground; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1/4 Tablespoons All Spice; 1/4 teaspoons Salt; 2 Tablespoons Vanilla Extract; 14 ounces, weight Dulce De Leche

Servings: persons

FOR THE GRAHAM CRACKER CRUST:
2 cups Graham Cracker Crumbs
1/4 cups Sugar (optionally, You Can Use Half Brown Sugar)
5 Tablespoons Butter, Melted
_____
FOR THE CHEESECAKE FILLING:
4 packages Cream Cheese (8 Oz. Package)
15 ounces, weight Pumpkin Puree
2 cups Sugar
5 whole Eggs
3 Tablespoons All-purpose Flour
1 teaspoon Cinnamon, Ground
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
1/4 Tablespoons All Spice
1/4 teaspoons Salt
2 Tablespoons Vanilla Extract
14 ounces, weight Dulce De Leche

1
Preheat oven to 325 degrees.
2
Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together. Lightly spray the sides of the springform pan with baking spray, pat into an 8 or 9-inch springform pan. Set aside.
3
Combine filling ingredients. Pour into the prepared graham cracker crust. Bake for 45- 55 minutes or until golden brown. When the 45-55 minutes are up, turn off the oven and leave the cheesecake inside for one hour. The cheesecake should look held together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Keep the oven door shut and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top.
4
After one hour, remove the cheesecake from the oven and the cheesecake is no longer jiggly. Insert knife to test for doneness; when knife comes out clean, the cheesecake is done. Let cool, remove the springform pan and spread melted dulce de leche over the top of the cheesecake. Add about 6 -8 pecans halves around the edges. I melted the dulce de leche in the microwave on the defrost setting for about 20 seconds. Chill overnight and serve.

1685

kcal

Calories

107

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE GRAHAM CRACKER CRUST:, 2 cups Graham Cracker Crumbs, 1/4 cups Sugar (optionally, You Can Use Half Brown Sugar), 5 Tablespoons Butter, Melted, and more.

Yes, Dulce De Leche Pumpkin 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.

Dulce De Leche Pumpkin Cheesecake

How did you like this recipe?

Frequently Asked Questions