Dulce De Leche Cheesecake

Sweet oozing milk caramel + baked cheesecake — a heavenly combination! I recently came across this post on Kitchen Koala’s blog  on how to make your own Dulce De Leche (DDL) by slow cooking sweetened condensed milk (SCM) and have been itching to try it since, so when I found a recipe for ‘Dulce De Leche Baked Cheesecake’ I knew this was my chance!

Dulce De Leche Cheesecake

I have read about the volatility of making DDL on the stove top by cooking cans of SCM for a few hours and was a little turned off by the chance of exploding cans and potential kitchen mess :S So the slow cooker method, although taking 3x longer seemed like a more controlled and safe environment.  It worked perfectly for me and was so simple!

Dulce De Leche Cheesecake

Slow Cooker Dulce De Leche:

Remove the labels from your store bought can(s) of Sweetened Condensed Milk, line the base of your slow cooker with al-foil, place the can on top and completely cover the can in water. Cook on ‘low’ in your slow cooker for 8 hours, then remove tin and leave to cool completely before opening and Voila! Milk caramel to fill all your tarts, cakes, buns, cookies….. the list goes on :) hmmm…. what about Caramel Choc Chip Scolls or Caramel Apple Scrolls both sprinkled with Cinnamon sugar! — my next scroll project?!?

Dulce De Leche Cheesecake

Baked Dulce De Leche Cheesecake

Recipe from the April 2010 edition of Delicious

  • 300g (10 oz) sweet, plain biscuits/cookies
  • 90g (3 oz) unsalted butter, melted
  • 750g (26.4 oz) cream cheese, chopped
  • 2tbs cornflour/cornstarch
  • 3 eggs
  • 120g (4 oz) caster sugar
  • 2tsp vanilla extract
  • 2x 450g (15.8 oz) dulce de leche
  • 600ml sour cream
  1. Preheat oven to 160c (320f) and grease a 23cm spring form pan.
  2. Finely crush biscuits in a processor, then pour in melted butter and pulse to combine. Press mixture into the base of the pan.
  3. Place cream cheese in cleaned processor bowl with cornflour, eggs, 100g (3.5 oz) sugar and 1 tsp vanilla until smooth, then add 1 can of dulce de leche and process until smooth and combined.
  4. Pour mixture over biscuit base and bake for 45 minutes until set.
  5. Meanwhile, place sour cream in a bowl with remaining sugar and 1tsp vanilla. Beat with a wooden spoon to combine.
  6. Remove cheesecake from oven and top with sour cream mixture, then bake cake for a further 15 minutes until set. Leave in the switched-off oven with the door ajar until completely cooled, then chill overnight.
  7. When ready to serve, add 2-3 tbs of boiling water to the remaining can of dulce de leche until you have a smooth sauce consistency then drizzle over cheesecake.

Dulce De Leche Cheesecake

Dulce De Leche Cheesecake

5 comments to Dulce De Leche Cheesecake

  • Hey, I found your blog on google and read allot of your other recipes. I love what you have towright. I just added you to my Google News Reader. Keep up the good work . Look forward to reading more from you in the future.

  • Oh my goodness! My family would love this cheesecake. It looks fabulous.

  • Kat

    My teenage son has put in a request for me to make him a cheesecake during the school holidays. So I’ve been looking at different recipes to try out and of course had a look on your blog as well. Mmmm mmmm mmmmm, this sounds delicious!! I know which one I am making tomorrow :) Off to get the slow cooker out of hibernation lol and will be back with son’s verdict tomorrow.

  • Kat

    Divine!! The cheesecake turned out perfectly and thumbs up all round from a bunch of enthusiastic taste testers.

    The dulche de leche was also a big hit. After opening the first tin and using it for the cheesecake, I actually decided to cook the other tin even longer to get a deeper caramel flavour. All up it would have been cooking for about 12 hours (I guess everyone’s slow cookers are slightly different).

    I would highly recommend this cheescake :)

  • Newsitian

    If you have one of those very small slow cookers, you can make caramel pie with sweetened condensed milk. You need the small one because the heat comes from the sides of the cooker, not the bottom. Open two cans of the milk and pour them into the cooker. Put the lid on and cook on high for one hour. Remove lid and stir. Put the lid back on, reduce heat to low, and cook for another hour. Remove lid and stir. Keep cooking for an hour at a time unit the milk reaches a deep caramel color. Pour into a graham cracker crust and put into the refrigerator until very cold – at least 4 hours. Can top with whipped cream and chocolate chips. Yum!

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