Dulce de Leche Cheesecake

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Prep Time: 15 Min

Total Time: 310 Min

Servings: 12 servings


  1. 3 pkg. (8 oz. each) cream cheese, softened
  2. 1/2 cup sugar, divided
  3. 1 cup Mexican caramel spread (dulce de leche)
  4. 1/2 cup sour cream
  5. 3 eggs
  6. 1 cup Honey Bunches of Oats Cereal
  7. 1/2 cup thawed whipped topping


  1. Preheat oven to 350ºF. Beat cream cheese and 1/4 of the cup sugar in large bowl with electric mixer on medium speed until well blended. Add caramel spread and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into 9-inch springform pan.
  2. Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
  3. Meanwhile, heat remaining 1/4 cup sugar in medium saucepan on medium heat 4 min. or until melted and golden brown. Remove from heat; toss in cereal. Spread cereal mixture in single layer in baking pan to cool. Top cheesecake with whipped topping and sprinkle with cereal mixture just before serving.

Tips and Suggestions

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

Shortcut: Short on time? Omit crunchy cereal topping and top with 1/2 cup thawed whipped topping.

Variation Dulce de Leche Cheesecake with Bottom Crust: Prepare your favorite graham cracker crust for cheesecake. Add dulce de leche cheesecake mixture and bake as directed. Omit crunchy cereal topping.

Food Facts: Store cereal mixture uncovered at room temperature until ready to use.


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