How to make it

  • 1.Being by making the crust:
  • 2.Preheat it to 350 degrees. Line a 9x13-inch baking pan completely with foil or parchement paper.
  • 3.In a medium bowl, mix together the melted butter, sugar, vanilla and salt. Add the flour and mix just to combine. The dough will be soft, and might be somewhat oily, that's how its supposed to be. Press the dough evenly across the bottom of the prepared pan. Bake for about 20-25 minutes, or until the crust is golden brown, with the edges being slightly darker than the center. Let cool on a wire rack.
  • 4.While the crust is cooling, prepare the rest of the recipe. Lower the oven temperature to 325 degrees. Stir together the dulce de leche with the salt and set aside.
  • 5.In the bowl of an electric mixer, beat the cream cheese until smooth and creamy on medium speed. Beat in the sugar and vanilla. Beat in the eggs one at a time. Scrape down the bowl well and give it a final beating until the batter is completely smooth and well-blended. Stir 2 tablespoons of the cheesecake batter into the salted dulce de leche.
  • 6.Pour the remaining cheesecake batter over the cooled crust. Dollop the dulce de leche mixture over the cheesecake batter, leaving plenty of cheesecake batter in between. Using a butter knife, and being careful not to scrape the crust, swirl the dulce de leche into the cheesecake batter in small loopy circles until the surface is nicely marbled. Bake for 20-30 minutes, or until the filling is puffed but still jiggles like Jell-O when the pan is nudged.
  • 7.Set the pan on a cooling rack and let cool completely. Refrigerate for at least 4 hours but preferably 24 hours before cutting into squares and serving.
  • Note: Keep any leftovers refrigerated in an airtight container for up to 4 days.

Reviews & Comments 8

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  • blondezilla 7 years ago
    ooh i can't resist baking it
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  • circlemoon8 7 years ago
    Boy does this sound wonderful!
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  • debbie919 7 years ago
    This is the 3rd time I've come back and looked at this - decided I should just say how delicious it looks, and I really do want to give it a try! Just calls my
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  • notyourmomma 7 years ago
    Decadent and delicious!
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  • foodygirl1979 7 years ago
    Mmmm, cheesecake is my favorite!
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  • maureenlaw 7 years ago
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  • sharebear1 7 years ago
    Homemade Dulce de Leche:
    4-6 (14 oz.) cans sweetened condensed milk
    Remove all the paper from cans of sweetened condensed milk. Put cans into a large dutch oven or stock pot. Fill pot with water, covering cans by at least one inch. Bring to a boil. Once boiling, turn down to a simmer. Cover slightly with a lid and let simmer for 2-4 hours. The longer it simmers, the thicker the caramel will be. Remove the cans from the water and let cool for one hour. Once cooled open the cans and transfer the caramel to a glass jar. Let cool completely before attaching lids. Keep dulce de leche stored in the refrigerator.
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  • maureenlaw 7 years ago
    What section of the grocery store is the dulce de leche? This sounds really good!
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