Food & Drink Magazine

Caramel Cheesecake

By Veronica46


I think I am a cheesecake snob.

I have always been plane Jane about my cheesecake.

I do not want any fruit topping on it.

I do not want anything mixed in with my filling.

All I ever wanted was white yummy cream cheese.

Until now.

I have always loved caramel. So when I saw on the internet people making this dulce de leche, no less in a crock pot, I had to try it.  The first time I made it, I mixed it in some brownie mix.

Not to shabby.

Then when I was at my favorite restaurant I saw it on the menu.

I can do that, I thought to myself.

And so I did. I modified my usual plain Jane cheesecake recipe and added some dulce de leche.

I did not do the crock pot method, I actually found mine in the Spanish section of my local supermarket.


Print Recipe

Caramel (Dulce de Leche) Cheesecake


1 cup crushed graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine melted
4 packages of Cream Cheese
1 cup sugar
1 12 oz can dulce de leche
3 tablespoons four
4 eggs
1 cup sour cream
1 tablespoon vanilla


Preheat the oven to 350 degrees. In a medium bowl mix together graham cracker, sugar and margarine. Press into a 9 inch spring form pan. Bake for 10 minutes.

With your stand mixer, beat cream cheese, 3/4 of the dulce de leche (about 8 ounces)sugar and flour, mixing at medium speed until well blended. Add eggs and mix well. Blend in sour cream and vanilla. Pour over crust and bake for 1 hour and 10 minutes. Put the rest of the dulce de leche in a microwaveable bowl and microwave for 10 seconds. Using a fork drizzle the remaining dulce de leche over the cake with a fork. Cool 2 hours on the counter and then allow to cool several hours or overnight in the refrigerator
When cool, loosen cake from rim of pan. Slice and serve

Peace be with you,



Veronica Gantley (My Catholic Kitchen)
Veronica Gantley (My Catholic Kitchen)

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