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
Categories Cakes
Time 4h25m
Number Of Ingredients 16
Steps:
- 1. 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.
- 2. 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.
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Niloy Ahmed Rangpur
[email protected]I can't wait to make this cheesecake again!
Abdul wasiu rukayat Atinuke
[email protected]This cheesecake is perfect for a fall gathering.
bts kim
[email protected]I would recommend this cheesecake to anyone who loves pumpkin and dulce de leche.
Tania Tahmina
[email protected]This cheesecake is very time-consuming to make, but it's worth the effort.
Nelson Mashinela
[email protected]I'm not sure if I did something wrong, but my cheesecake didn't turn out as creamy as I expected.
Sarojkarki67 Sarojkarki67
[email protected]This cheesecake is very rich and decadent. A little goes a long way.
Manish Dangi
[email protected]I had a hard time finding dulce de leche, but it was worth the effort. This cheesecake is amazing!
Bhf Hdjjd
[email protected]The crust was a bit dry, but the filling was delicious.
faze chris 2015
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good.
Daren Howe
[email protected]I would definitely make this cheesecake again. It's a delicious and impressive dessert that's perfect for any occasion.
Sesra Rube
[email protected]This cheesecake is a bit pricey to make, but it's worth every penny. The ingredients are high-quality and the end result is a truly special dessert.
WiStill ALearn
[email protected]I love the combination of dulce de leche and pumpkin in this cheesecake. It's a unique and delicious flavor combination that I've never had before.
kuki 82
[email protected]This cheesecake is perfect for a special occasion. It's beautiful and delicious, and it's sure to impress your guests.
Sunday Precious
[email protected]I'm not a baker, but I was able to make this cheesecake without any problems. The instructions were easy to follow and the end result was delicious.
Sadiq Jano
[email protected]I made this cheesecake for my boyfriend's birthday and he loved it. He said it was the best cheesecake he's ever had.
olisedeme christian
[email protected]I followed the recipe exactly and my cheesecake turned out perfect. It was creamy and smooth, with just the right amount of sweetness.
Sub Boom
[email protected]This cheesecake was a lot of work, but it was worth it. The end result was stunning and delicious.
Iqrar Awan
[email protected]I've never been a big fan of pumpkin desserts, but this cheesecake changed my mind. The dulce de leche added a richness and depth of flavor that made it irresistible.
Farooq Rajpoot
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The dulce de leche and pumpkin flavors were perfectly balanced, and the crust was the perfect combination of crunchy and crumbly.