University of Illinois Extension
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Dulce de Leche (Caramel Cheesecake)
Total : 10 hours Prep : 30 min


  • Non-stick cooking spray
  • 4 sheets low-fat graham crackers
  • 2 tablespoons margarine
  • 3 8-ounce packages reduced-fat cream cheese, softened
  • 1 cup Splenda
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1/3 cup fat-free milk
  • ½ cup dulce de leche


  1. Position a rack in the center of the oven and preheat to 400°F. Lightly spray the inside of a 9-inch spring form pan with the cooking spray.
  2. To make the crust, mix the crumbs and melted margarine in a medium bowl until the crumbs are evenly moistened. Press the crumb mixture evenly into the bottom of the prepared pan.
  3. Bake until the crust is lightly browned, about 7 minutes. Reduce the oven temperature to 325°F.
  4. To make the filling, mix the cream cheese, Splenda, and flour together in a large bowl with a spoon or fork until blended. Add vanilla and mix on medium until smooth, adding the milk while mixing. Mix until smooth.
  5. Transfer ½ cup of the batter to a small bowl. Add the dulce de leche and whisk until combined. Pour the plain batter into the crust. Add dulce de leche by spoonfuls to top of the batter. Insert a butter knife into the batter and swirl the two batters together for a marbling effect.
  6. Bake until the sides of the filling are slightly puffed and the center is almost set, 45 to 55 minutes.
  7. Cool on a wire cake rack. Cover with plastic wrap and refrigerate until chilled, at least 8 hours or overnight
Exchange: 2 starch, 1 milk, 2 fat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
1/8th of pie
 Amount Per Serving
 Calories 311      Calories from Fat 158
% Daily Value 
26% Total Fat 17g
17% Cholesterol   51mg
22% Sodium   525mg
9% Total Carbohydrate   28g
0%   Dietary Fiber   0g
0%   Sugars   0g
18% Protein   9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: