Dulce de Leche Swirl Cheesecake

Name: Dulce de Leche Swirl Cheesecake
Prep time: 10 min
Total time: 145 min
Yield: 16
Ingredients: 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs); ¼ cup butter, melted; ¾ cup sugar, divided; 4 pkg. brick cream cheese, softened; 1 cup sour cream; 4 eggs; 1 can dulce de leche

Imagine creamy homemade New York style cheesecake topped with thick swirls of sweet caramel. This will be the best ending to a special dinner!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
¼ cup butter, melted
¾ cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sour cream
4 eggs
1 can (13.4 oz.) dulce de leche

Directions

Heat oven to 325ºF.

Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Refrigerate while preparing filling.

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 caramel spread. Pour remaining batter over crust. Gently drop spoonfuls of caramel batter 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 cheesecake 4 hours.