Dulce de Leche Cheesecake

13  Ratings
  • 15 min prep
  • 7 hr total
  • Makes 16 servings, 1 piece (95 g) each.

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Dulce de Leche Cheesecake Recipe


  • 1 can (300 mL) sweetened condensed milk
  • 1-1/4 cups Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs


  • Heat  oven to 425ºF.
  • Pour  condensed milk into 9-inch pie plate; cover with foil. Place in shallow pan filled with boiling water to 1-inch depth. Bake 1 hour. Remove pie plate from water bath. Beat milk with whisk until smooth. Cool 1 hour. Remove 1/2 cup sauce; refrigerate remaining sauce for later use.
  • Heat  oven to 350ºF. Mix crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until well blended. Add 1/2 cup sauce; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake  40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Pour  remaining sauce into microwaveable bowl when ready to serve cheesecake. Microwave on HIGH 15 sec. or until warmed; stir. Drizzle over cheesecake.

Recipe Tips

Make AheadThe dulce de leche sauce can be stored in refrigerator up to 1 week before using as directed.

ShortcutPrepare using 1 cup prepared dulce de leche sauce. Look for it in gourmet food stores.

Size-WiseDessert can be part of a balanced diet but remember to keep tabs on portions.


Nutrition Information

Makes 16 servings, 1 piece (95 g) each.

Nutrition per serving:

  • Calories 320 
  • Total fat 21 g
  • Saturated fat 13 g
  • Cholesterol 110 mg
  • Sodium 320 mg
  • Carbohydrate 26 g
  • Dietary fibre 0 g
  • Sugars 23 g
  • Protein 7 g
  • Vitamin A 20 %DV
  • Vitamin C 2 %DV
  • Calcium 10 %DV
  • Iron 2 %DV