Best 4 Dulce De Leche Pumpkin Swirled Cheesecake Recipes
**Indulge in a Symphony of Flavors: Dulce de Leche Pumpkin Swirled Cheesecake**
Prepare to tantalize your taste buds with a culinary masterpiece that harmoniously blends the rich, caramel notes of dulce de leche with the warm, autumnal flavors of pumpkin in a velvety cheesecake. This delectable dessert is a symphony of textures and flavors that will leave you craving more.
The dulce de leche pumpkin swirled cheesecake is a multi-layered masterpiece that begins with a graham cracker crust, providing a sturdy and subtly sweet base for the creamy filling. The filling is a delightful combination of cream cheese, sugar, eggs, and pumpkin puree, swirled with dulce de leche to create a marbled effect that is both visually appealing and bursting with flavor.
Topped with a layer of whipped cream and a sprinkle of cinnamon, this cheesecake is a feast for the senses. The smooth and creamy texture of the cheesecake melts in your mouth, while the swirl of dulce de leche adds a touch of sweetness and caramel complexity. The pumpkin puree infuses the cheesecake with a warm, autumnal flavor that perfectly complements the dulce de leche.
This recipe also includes variations to cater to different preferences and dietary restrictions. For those who prefer a gluten-free option, a gluten-free graham cracker crust is provided. Additionally, for those with dairy sensitivities, a dairy-free version of the cheesecake filling is available, ensuring that everyone can savor this delightful treat.
Whether you're hosting a special occasion or simply seeking a sweet indulgence, the dulce de leche pumpkin swirled cheesecake is a surefire crowd-pleaser. Its rich flavors, creamy texture, and beautiful presentation make it a dessert that will impress your guests and leave them craving more.
DULCE DE LECHE PUMPKIN SWIRLED CHEESECAKE
I'm absolutely in LOVE with Dulce De Leche. The whole process of turning a can of sweetened milk into thick caramel goodness is amazing, and what better thing to do with it than to swirl it into a pumpkin cheesecake. This is a delicous recipe for special occassions or holidays, as it is a rather involved process. ENJOY!
Provided by Donna Dixon
Categories Cakes
Time 4h25m
Number Of Ingredients 16
Steps:
- 1. Pulse the cookies and sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 10-inch spring-form pan. Chill for 5 minutes and then bake for 10 minutes at 350 degrees. Let cool.
- 2. In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth. Add in the sugar, flour and sour cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking. Pour 1/3 of the batter into a separate bowl. Add ½ cup dulce le leche. Mix until combined. Add the pumpkin and spices into the remaining 2/3 of the batter. Pour 1/3 of the pumpkin batter into the prepared crust. Drop in spoonfuls of the dulce de leche on top. Pour in another 1/3 of the pumpkin batter and repeat the spoonfuls of the dulce de leche. Pour in the rest of the pumpkin batter. And drizzle the dulce le leche over the top and swirl all with a knife. Place in the oven and turn it on to 400 degrees F It should NOT be preheated. Bake for 10 minutes and then turn it down to 200 degrees (F). Bake for 3 hours. Turn the oven off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill for a full 24 hours before removing the spring-form pan's side and serving. •Dulce De Leche a thick, caramel-like milk-based Latin American sauce or spread can be found in your Mexican food isle. Or you can make it homemade by slow simmering an UNOPENED can of sweetened condensed milk for 3 hrs making sure your level of water is ALWAYS over the top of the can. Let cool about an hour. I've always made mine homemade, mostly because I usually have sweetened milk in my pantry and it's more readily available this way. And no, my can never exploded this way;) just make sure to keep an eye on the water! As a side note if you're wondering what the white swirls on top are, it is a frosting I made out of white chocolate. You can experiment with this, I did.
DULCE DE LECHE CHEESECAKE
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. -Sonia Lipham, Ranburne, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.
Nutrition Facts : Calories 468 calories, Fat 28g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 327mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate cream cookies, butter, dulce de leche, cream cheese, vanilla extract, heavy cream, strawberries
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Crush cookies and mix with butter.
- Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
- Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
- Spread mixture over pie crust.
- Refrigerate the pie for at least 4 hours or overnight. (If you're in a hurry, you could also freeze the pie for 1-2 hours.)
- Top with strawberries, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 52 grams, Fat 47 grams, Fiber 1 gram, Protein 9 grams, Sugar 44 grams
DULCE DE LECHE SWIRL CHEESECAKE
Make this delicious Dulce de Leche Swirl Cake recipe! Swirl in a can of dulce de leche for a sweet, creamy, caramel desert that the whole family will love!
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Remove 1-1/4 cups cheesecake batter; mix with dulce de leche. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.
- Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 145 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
Tips:
- Use a high-quality pumpkin puree for the best flavor. Fresh or canned pumpkin puree can be used, but avoid using pumpkin pie filling, which contains added sugar and spices.
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients, to ensure a smooth and creamy filling.
- Don't overbeat the cheesecake batter, as this can cause it to become dense and crumbly.
- Bake the cheesecake in a water bath to prevent it from cracking.
- Allow the cheesecake to cool completely before refrigerating it, to prevent it from sinking in the center.
- For a richer flavor, use full-fat cream cheese and sour cream.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the edges of the graham cracker crust so that it fits snugly into the pan.
- To make the dulce de leche swirl, you can use store-bought dulce de leche or make your own. To make your own, simply simmer a can of sweetened condensed milk in a pot of water for 2-3 hours, or until it has thickened and turned a deep caramel color.
- For a more festive presentation, garnish the cheesecake with whipped cream, chopped nuts, or fresh berries.
Conclusion:
The Dulce de Leche Pumpkin Swirled Cheesecake is a delicious and impressive dessert that is perfect for any occasion. The creamy pumpkin filling is swirled with rich dulce de leche, creating a unique and flavorful cheesecake that is sure to be a hit with everyone who tries it. Whether you're hosting a dinner party or just looking for a special treat, this cheesecake is sure to please.
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