Dulce de leche Swirled Cheesecake

Creamy cheesecake baked on a honey graham cracker crust and swirled with dulce de leche.

This dulce de leche swirled cheesecake is perfect. It’s rich and creamy. Baked on a crumbly honey graham cracker crust and swirled with dulce de leche. All the flavors come together so perfectly! And who doesn’t like cheesecake with a graham cracker crust?

This is a small batch cheesecake that is baked in a loaf pan. I got around 5 slices, so don’t be surprised if it’s gone in one sitting! But what I like about this small batch dessert, is that it’s very simple and quick to make. You can make this delicious cheesecake all within an hour! It’s that simple.

Ingredients needed

• Honey graham crackers
• Sugar: You will be using granulated sugar. It will go in the crust and the cheesecake.
• Butter: To bind the crust.
• Cream cheese: Make sure the cream cheese is room temp! This will help the batter be smooth and lump free.
• Half and half: To make the cheesecake rich and creamy.
• Dulce de leche: You will need about ⅓ of a 14 oz. can.

Making the cheesecake

1. Make the crust: Mix crushed honey graham crackers with melted butter and sugar. Press into lined loaf pan, and set aside.
2. Make the cheesecake: In a mixer beat cream cheese with sugar until light and fluffy. Then add the egg, vanilla extract and half and half. Beat until smooth. Pour the cheesecake batter into prepared crust. Place dollops of dulce de leche and swirl using a knife.
3. Bake. Bake for 30-35 minutes, or until almost set. Cool before removing the cheesecake from pan.

This cheesecake tastes best after it has had some time to chill in the refrigerator for at least 4 hours. This helps the cheesecake to firm up, and for the flavors come together.

How to make dulce de leche

You can make your own dulce de leche or buy it at the store. Making your own is very simple. There are a few different methods, but I prefer to cook mine on the stove top. All you need is a can of sweetened condensed milk.

• To make your own: Fill medium sauce pan with water, making sure that the can of sweetened condensed milk is FULLY covered. On medium/low heat bring to a boil. Cook for 2 ½ – 3 hours. The longer you cook the sweetened condensed milk the thicker and darker the dulce de leche will be. MAKE SURE THAT THE WATER LEVEL NEVER FALLS BELOW THE CAN! This is very important because if the water level falls below the can, it can explode! ADD water as you cook the dulce de leche when you notice the water level is falling. After cooking, let the dulce de leche cool BEFORE taking it out from the sauce pan. Then cool completely.

Store the cheesecake in a refrigerator for up to 5 days, tightly covered with a plastic wrap or in air tight container.

HAPPY BAKING!

If you made this recipe, I would love to hear from you! Comment, rate and share your photo by tagging tasty_treat_pantry.

Print

Recipe