Side Pannel
Sugar Free Dulce de Leche Cheesecake
Sugar Free Dulce de Leche Cheesecake
- Recipe Submitted by maryjosh on 05/01/2018
Ingredients List
- 1 ½ pounds low-fat cream cheese
- 1 cup granular sugar substitute
- 1 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 3 eggs
- ⅓ cup 2% milk
- ½ cup dulce de leche
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter (melted)
Directions
Preheat oven to 400F.
Mix graham cracker crumbs with the butter until thoroughly combined and press into the bottom of a 9 inch spring form pan. Place the pan on a baking sheet and bake for 8-10 minutes; remove to cool. Reduce oven heat to 325F.
Place the cream cheese in a large bowl; add the sugar substitute and flour. Using an electric mixer beat until smooth. Add the vanilla and mix until well blended and then beat in the eggs one egg at a time, and then add in the milk , mixing until well blended. Spoon mixture onto the crust in the spring form pan.
Separate ½ cup of the cheese mixture into a small bowl, add the dulce de leche, and using a spoon mix until well blended. Place tablespoons of the mixture over the batter and gently swirl it in with the edge of a knife or spatula.
Bake at 325 for 45 – 55 minutes or until center is almost set. Remove from the oven and run a knife around the edge to help keep the cheese cake from cracking.
Cool for 20 minutes, cover, and chill for at least 6 hours before serving.
Mix graham cracker crumbs with the butter until thoroughly combined and press into the bottom of a 9 inch spring form pan. Place the pan on a baking sheet and bake for 8-10 minutes; remove to cool. Reduce oven heat to 325F.
Place the cream cheese in a large bowl; add the sugar substitute and flour. Using an electric mixer beat until smooth. Add the vanilla and mix until well blended and then beat in the eggs one egg at a time, and then add in the milk , mixing until well blended. Spoon mixture onto the crust in the spring form pan.
Separate ½ cup of the cheese mixture into a small bowl, add the dulce de leche, and using a spoon mix until well blended. Place tablespoons of the mixture over the batter and gently swirl it in with the edge of a knife or spatula.
Bake at 325 for 45 – 55 minutes or until center is almost set. Remove from the oven and run a knife around the edge to help keep the cheese cake from cracking.
Cool for 20 minutes, cover, and chill for at least 6 hours before serving.
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