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Dulce de Leche (Caramel Cheesecake)

Dulce de Leche (Caramel Cheesecake)

February 5, 2018

  • Yields: 1 Pie
Dulce de Leche (Caramel Cheesecake)


1Position a rack in the center of the oven and preheat to 400°F. Lightly spray the inside of a 9-inch spring form pan with the cooking spray.

2To make the crust, mix the crumbs and melted margarine in a medium bowl until the crumbs are evenly moistened. Press the crumb mixture evenly into the bottom of the prepared pan.

3Bake until the crust is lightly browned, about 7 minutes. Reduce the oven temperature to 325°F.

4To make the filling, mix the cream cheese, Splenda, and flour together in a large bowl with a spoon or fork until blended. Add vanilla and mix on medium until smooth, adding the milk while mixing. Mix until smooth.

5Transfer ½ cup of the batter to a small bowl. Add the dulce de leche and whisk until combined. Pour the plain batter into the crust. Add dulce de leche by spoonfuls to top of the batter. Insert a butter knife into the batter and swirl the two batters together for a marbling effect.

6Bake until the sides of the filling are slightly puffed and the center is almost set, 45 to 55 minutes.

7Cool on a wire cake rack. Cover with plastic wrap and refrigerate until chilled, at least 8 hours or overnight


Non-stick cooking spray

4 sheets low-fat graham crackers

2 tablespoons margarine

3 8-ounce packages reduced-fat cream cheese, softened

1 cup Splenda

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

3 large eggs, at room temperature

1/3 cup fat-free milk

½ cup dulce de leche


Nutrition Facts

Serving Size1/8th of Pie
Total Fat17g
Total Carbohydrates28g
Dietary Fiber0g

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