Dulce de leche pumpkin swirled cheesecake is a delectable dessert that combines the rich and creamy flavors of dulce de leche and pumpkin in a smooth and velvety cheesecake. This unique cheesecake features a swirl of dulce de leche, adding a touch of caramel sweetness that complements the pumpkin cheesecake filling perfectly. It's a perfect fall treat that is sure to impress your family and friends.
Let's cook with our recipes!
DULCE DE LECHE CHEESECAKE
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. -Sonia Lipham, Ranburne, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.
Nutrition Facts : Calories 468 calories, Fat 28g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 327mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
DULCE DE LECHE SWIRL CHEESECAKE
Make this delicious Dulce de Leche Swirl Cake recipe! Swirl in a can of dulce de leche for a sweet, creamy, caramel desert that the whole family will love!
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Remove 1-1/4 cups cheesecake batter; mix with dulce de leche. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.
- Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 145 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate cream cookies, butter, dulce de leche, cream cheese, vanilla extract, heavy cream, strawberries
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Crush cookies and mix with butter.
- Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
- Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
- Spread mixture over pie crust.
- Refrigerate the pie for at least 4 hours or overnight. (If you're in a hurry, you could also freeze the pie for 1-2 hours.)
- Top with strawberries, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 52 grams, Fat 47 grams, Fiber 1 gram, Protein 9 grams, Sugar 44 grams
PUMPKIN CHEESECAKE TOPPED CHOCOLATE BUNDT CAKE W. DULCE DE LECHE
This is a recipe I made up, so try at your own risk ;). Just kidding. It actually works. I've tested it twice and so have a few friends. This cake gets moister the longer it sits, so it's a good make ahead if you like really moist cakes.
Provided by Claire312
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
- In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
- While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth - if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
- In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
- By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips.
- Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
- Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
- Before serving, drizzle with dulce de leche or caramel sauce.
- Store cake in refrigerator.
Nutrition Facts : Calories 465, Fat 28.2, SaturatedFat 16.2, Cholesterol 124.6, Sodium 372.1, Carbohydrate 51.1, Fiber 3.4, Sugar 37.3, Protein 7.5
CHEESECAKE DE DULCE DE LECHE
This cheesecake is to-die-for. A velvety, scrumptious dulce de leche cheesecake baked to perfection, ideal for serving as a dessert or with coffee among friends.
Provided by AbuMartha
Categories Desserts Cakes Cheesecake Recipes
Time 5h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Combine digestive biscuits, 1/4 cup chopped walnuts, and melted butter in a bowl; mix well. Press biscuit mixture into the bottom of the prepared springform pan using the back of a spoon.
- Bake in the preheated oven until crust is set, about 5 minutes. Set aside to cool.
- Beat double cream in a bowl using an electric mixer until soft peaks form. Combine cream cheese and sugar together in a separate bowl until well mixed; add 11.5-ounce jar dulce de leche and eggs, 1 at a time and mixing well after each addition. Avoid over-mixing the cream cheese mixture. Fold double cream mixture into cream cheese mixture until well combined; spoon over the cooled crust.
- Bake in the oven for 1 hour 15 minutes. Do not open the oven door while baking. Cool at room temperature for 30 minutes; refrigerate until chilled, at least 3 hours to overnight.
- Decorate cheesecake with 2 tablespoons dulce de leche and 1 tablespoon chopped walnuts.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 40 g, Cholesterol 116.2 mg, Fat 32.5 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 17.5 g, Sodium 333.1 mg, Sugar 27.8 g
DULCE DE LECHE CHEESECAKE
Recieved this from Taste of Home, and love but caramel and cheesecakes, so this is a natural to save. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing.
Provided by Bonnie G 2
Categories Cheesecake
Time 1h40m
Yield 1 cheese cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches up sides of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
- Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
- Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
- Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
- In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
- In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.
- Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Nutrition Facts : Calories 322.2, Fat 24.2, SaturatedFat 13.2, Cholesterol 93.2, Sodium 193.7, Carbohydrate 24.6, Fiber 0.9, Sugar 22.1, Protein 4.6
DULCE DE LECHE PUMPKIN SWIRLED CHEESECAKE
I'm absolutely in LOVE with Dulce De Leche. The whole process of turning a can of sweetened milk into thick caramel goodness is amazing, and what better thing to do with it than to swirl it into a pumpkin cheesecake. This is a delicous recipe for special occassions or holidays, as it is a rather involved process. ENJOY!
Provided by Donna Dixon @Doughknut
Categories Cakes
Number Of Ingredients 16
Steps:
- Pulse the cookies and sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 10-inch spring-form pan. Chill for 5 minutes and then bake for 10 minutes at 350 degrees. Let cool.
- In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth. Add in the sugar, flour and sour cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking. Pour 1/3 of the batter into a separate bowl. Add ½ cup dulce le leche. Mix until combined. Add the pumpkin and spices into the remaining 2/3 of the batter. Pour 1/3 of the pumpkin batter into the prepared crust. Drop in spoonfuls of the dulce de leche on top. Pour in another 1/3 of the pumpkin batter and repeat the spoonfuls of the dulce de leche. Pour in the rest of the pumpkin batter. And drizzle the dulce le leche over the top and swirl all with a knife. Place in the oven and turn it on to 400 degrees F It should NOT be preheated. Bake for 10 minutes and then turn it down to 200 degrees (F). Bake for 3 hours. Turn the oven off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill for a full 24 hours before removing the spring-form pan's side and serving. •Dulce De Leche a thick, caramel-like milk-based Latin American sauce or spread can be found in your Mexican food isle. Or you can make it homemade by slow simmering an UNOPENED can of sweetened condensed milk for 3 hrs making sure your level of water is ALWAYS over the top of the can. Let cool about an hour. I've always made mine homemade, mostly because I usually have sweetened milk in my pantry and it's more readily available this way. And no, my can never exploded this way;) just make sure to keep an eye on the water! As a side note if you're wondering what the white swirls on top are, it is a frosting I made out of white chocolate. You can experiment with this, I did.
Tips:
- For a creamier cheesecake, use full-fat cream cheese and sour cream.
- Make sure the cream cheese and sour cream are at room temperature before mixing them together. This will help to prevent lumps.
- Do not overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving. This will help the cheesecake to set properly.
Conclusion:
This Dulce de Leche Pumpkin Swirled Cheesecake is a delicious and festive dessert that is perfect for any occasion. The combination of pumpkin, dulce de leche, and cheesecake is sure to please everyone. With its creamy texture and rich flavor, this cheesecake is sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love