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Dulce de Leche Cheesecake

Dulce de Leche Cheesecake
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Calories 571 cals
Total Fat 35 g
Cholesterol 123 mg
Dietary Fiber 1 g
Sodium 657 mg
Protein 10 g
Total Carbohydrate 57 g
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Prep Time: 30 Minutes

Time to Table: 6 Hours

Serves: 12

Ingredients

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 4 ounces bittersweet chocolate
  • 1/2 cup unsalted butter
  • 1 1/2 cups sugar, divided
  • 2 large eggs
  • 1/4 cup milk
  • 3 teaspoons vanilla extract, divided
  • 20 ounces cream cheese, softened
  • 1 cup Daisy Sour Cream
  • 13.4 ounce can dulce de leche, divided
  • 1/2 teaspoon flakey sea salt

Directions

Preheat the oven to 325 degrees. Grease and place a parchment round in the bottom of a 9-inch spring-form pan. In a medium bowl whisk together the flour, salt, baking powder, cocoa powder and 1 teaspoon cinnamon, and cayenne pepper and set aside. Using a medium sized bowl over a double boiler melt the chocolate bar and butter together. Stir in 1 ½ cup sugar and mix well. Add the eggs and beat with a hand mixer. Beat in the milk and 1 teaspoon vanilla. Slowly add the dry ingredients to the wet and beat until well combined. Pour the brownie batter into the prepared spring-form pan and bake for 25 minutes. Remove from the oven and allow to cool. Beat the cream cheese and sour cream to combine. Add 1 ¼ cup sugar and continue beating until incorporated. Next add 2 teaspoons vanilla and 1/2 the can of dulce de leche. Mix well. Pour the cheesecake filling over the brownie and refrigerate until firm, about 3-4 hours. When ready to serve pour the remaining dulce de leche over the cheese cake and spread with a spatula to smooth, sprinkle with sea salt right before serving.

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