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Ingredients

Crust
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.