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Ingredients

Crust:
8- Chocolate Chunk with Salty Caramel Cookie pucks Item #04314 at room temperature.
  • Pan release spray 9”
  • Parchment paper circle
  • Caramel Swirl
  • Dulce de Leche
 
Filling:
  • 3 (8-ounce) packages cream cheese at room temperature
  • 3 large eggs
  • 1/3 cup sour cream
  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 2 teaspoon pure vanilla extract

 

 

Preparation

Preheat oven to 350°F.
 
For Crust:
  • Spray bottom of 9” round spring form cake pan w/ pan release and place parchment circle in pan.
  • Press cookie pucks into and up sides of pan.
  • Bake for 8-10 minutes.
  • Cool and reserve.
 
For Filling:
  • Combine sugar and corn starch and set aside.
  • Beat cream cheese with vanilla extract until smooth on medium speed.
  • Add sugar mix to cream cheese on medium speed, mix until incorporated.
  • Add sour cream and mix until incorporated.
  • Add eggs 1 at a time, mix together until well combined.
  • Pour filling onto crust, add random dollops of dulce de leche on top.
  • Create swirls on top of cheesecake by pulling a paring knife through the filling and dulce de leche and swirl.
  • Bake for about 1 hour.
  • Remove from the oven and let sit for 45 minutes to an hour.
  • Cover with plastic wrap and refrigerate for minimum of 4 hours to overnight.