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Ingredients
    Crust

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup C&H® Light Brown Sugar
  • 1/4 tsp cinnamon powder
  • 6 tbsp unsalted butter

    Cheesecake Batter

  • 32 oz Cream Cheese

  • 1 cup C&H® Dark Brown Sugar
  • 1/4 cup C&H® Granulated Sugar
  • 1/2 cup Sour Cream 
  • 4 Large Eggs at room temperature 
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Salt
  • 1 cup Dulce de Leche
  • 1/2 tsp Cinnamon powder

    Topping

  • 2/3 cup Dulce de Leche

  • 1 tbsp Graham Cracker Crumbs sprinkled on top

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Instructions
Prep Time: 30 minutes / Cook Time: 1 hour 15 minutes / Yields: 10 Servings
Crust
Step 1

Preheat the oven to 325°F. Into a bowl with crushed graham crackers mix in brown sugar, cinnamon and melted butter. Mix to combine.

Step 2

Press mixture into the bottom of the cheesecake pan. Bake for 10 minutes, then let it cool.

Batter
Step 1

Beat cream cheese for 3 minutes until creamy. Add Dark Brown sugar and Granulated sugar, beat for 2 more minutes.

Step 2

Add sour cream and mix. Add eggs one at a time, mixing gently then mix in vanilla and salt.

Dulce de Leche Swirl
Step 1

Mix 1 cup of cheesecake batter with dulce de leche and cinnamon in a bowl.

To assemble
Step 1

Pour plain batter over the cooled crust.  Add spoonfuls of the Dulce de Leche batter and swirl. Repeat layering and swirling until all batter is used.

Step 2

Place the pan in a roasting pan and add hot water for a water bath and bake for 65-85 minutes.

Step 3

Turn off the oven and leave cheesecake inside for 1 hour, then refrigerate for at least 6 hours. Before serving, spread dulce de leche on top and sprinkle with graham cracker crumbs.

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Recipe by

Karina

@lov.kari

Hi, I'm Karina, a wife, mom of two, and passionate cook. Inspired by my mother's recipes, I specialize in Mexican cuisine and love sharing delicious, authentic dishes that celebrate our rich flavors. Join me as I bring the taste of Mexico to your kitchen!