Diana's Desserts - www.dianasdesserts.com
See more recipes in Cheesecakes

Dulce de leche Cheesecake

in Guest Recipe Book

Average Rating: 
(total ratings: 70)
[Read reviews] [Post a review]
Servings: 16
 
Comments:
Dulce de leche (the name means "sweet milk" or sometimes referred to as "sweet candy") is a traditional dairy product from Argentina. It is used as a topping for ice cream or fresh fruit, like bananas, as a filling for cakes, cheesecakes and cookies, or as a simply decadent spread for toast. Thick and intensely flavored, it should be slightly warmed to make it pourable, for topping ice cream. It makes a great flavoring for crème brûlée, rice pudding, bread pudding, crème anglaise, and ice cream.

In this wonderful dessert, dulce de leche is used to give the cheesecake a delicious caramel flavor.

Ingredients:
Crust:
1 cup graham cracker crumbs or crushed vanilla wafers
3 tbsp. butter, melted

Filling:
3 (8 oz.) packages cream cheese (24 oz. total)
1 cup superfine granulated sugar
2 tbsp. all-purpose flour
2 tsp. vanilla extract
3 eggs
1/3 cup whole milk
1/2 cup ready-made or homemade Dulce de leche sauce* (see recipe below for Homemade Dulce de leche)

For Serving:
Extra Dulce de leche sauce

Instructions:
1. Preheat oven to 400°F (200°C).

2. Mix crust ingredients together, and press into the bottom of a lightly buttered 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

3. Reset oven temperature to 325°F (160°C).

4. With an electric mixer beat cream cheese, sugar and flour together until well mixed and smooth. Add vanilla and beat until smooth. Add eggs one at a time, beating well after each addition. Beat until smooth. Add milk and mix until well blended.

5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add Dulce de Leche sauce and stir until well combined.

6. Pour plain batter over crust. Top with Dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.

7. Bake in preheated 325°F (160°C) oven for 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 to 6 hours or overnight before serving. If desired, serve each slice drizzled with a little bit of dulce de leche sauce, or pass around a bowl of dulce de leche sauce for guest's to help themselves.

Makes 16 servings.

Homemade Dulce de leche

Makes about 2 cups

Ingredients:
4 cups whole milk
1 1/4 cups granulated sugar
1/2 tsp. baking soda
2 tbsp. butter (optional)

Instructions:
In a heavy bottomed 5 to 6-quart saucepan over medium-high heat, stir the whole milk, the sugar and the butter (if using) until sugar is dissolved and mixture is boiling. Stir in the baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours. Pour through a fine strainer into a bowl; discard residue. Let cool. Use immediately or refrigerate for later. Before serving, reheat in a saucepan on medium-low heat, or heat slightly in the microwave to make it pourable.

Makes about 2 cups.

Date: October 14, 2004

Reviews

Reviewer: Veronica
Rating: 
Review:
It looks very good! I can't wait to try it!

 
Reviewer: Steven
Rating: 
Review:
Su Dulce hecho en casa de leche es todo incorrecto. Éste no es cómo se hace en la Argentina. ¡Su receta para ella no es Dulce de leche!

 
Reviewer: Cristina
Rating: 
Review:
The cheesecake is very good, but as Steven says the Dulce de Leche recipe is not right, I mean in Latin America we don´t do Dulce de Leche like Diana does. So Dulce de leche is not good.

 
Reviewer: Vanessa
Rating: 
Review:
I tried the recipe and made my own dulce de leche and it was perfect! wonderful! It was a great hit at my get-together.

 
Reviewer: Phillip
Rating: 
Review:
Este dulce de leche es muy mal!

 
Reviewer: Milagros
Rating: 
Review:
el cheesecake no es muy mal, pero el dulce de leche no esta correcto

 
Reviewer: Janine
Rating: 
Review:
This was out of this world. The only change I made was I mixed the can of dulce de leche in the entire batter. Sprinkled some pecans and chocolate chips on top. TO DIE FOR !! This will be my standard cheescake recipe. There were no cracks!!! Yeah!!

 
Reviewer: Diana
Rating: 
Review:
One of my favorite cheesecake recipes. I used the canned dulce de leche sauce and made this recipe super easy. I also used fat free cream cheese and was just as good.

 
Reviewer: Steve
Rating: 
Review:
Great cheesecake. As for the dulce de leche, some of you people are dense. Sweetened condensed milk is milk that has had sugar added to it and has been reduced. Dulce de leche has been around a lot longer than modern canning processess so the idea that authentic dulce de leche is made by using a canned product is absurd. The only potentially unusual part about Diana's recipe is the butter. However that is probably added to make the filling creamier. Please people use a little common sense before you criticize.

 
Reviewer: Anna
Rating: 
Review:
My opinion, the cheesecake was a hit at several parties. My boss loved it, my neighbors loved it. Although some say it is not the authentic latin version but then again you can add the latin touch. For example there are many ways to make tortilla soup. The changes I made are I used an already made graham cracker crust, served it slightly warm with a hint of hazelnut pieces and on the side extra dulce de leche sauce. This is a dessert where you can just sit around a family gathering and enjoy.

 
Reviewer: Nelllie
Rating: 
Review:
I made this cheesecake with the desert topping "dulce de leche" makes it taste out of this world according to the people whom I make it for. Its found in the ice cream isle with the fudge toppings and such. Should try it!

 
Reviewer: Sharon
Rating: 
Review:
I served this cheesecake to family members visiting from other states. Several asked for the recipe. They really loved it.

 
Reviewer: Janette
Rating: 
Review:
I also poured the whole container of dulce de leche. I bought a container of dulce at an argentian store..and the taste was truly authentic!! Very good recipe!!

 
Reviewer: Tatiana
Rating: 
Review:
asi como muchos dicen el dulce de leche esta corecto solo que es mas espeso y pues he encontrado muchas recetas argentina sobre el dulce de leche que llamamos arequipe y es exactamente como esa!!!

 
Reviewer: Jeana Villarreal
Rating: 
Review:
OK! So "real" dolce de leche isn't the canned "condensed milk" that you buy in the store, BUT it IS easier to use that than having to start from scratch! To get dolce de leche from the canned condensed milk, you just have to "cook" it for a while. Here is what do do: Take 1 can of sweetened condensed milk and EMPTY it into a slow cooker. (I would NOT recommend keeping it IN the can!) Cover and cook on low for 7 to 8 hours until milk is rich, caramel color, stirring every 45 minutes to an hour.

Here are a couple of other methods for making it.

Oven method: Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in a larger shallow pan. Fill larger pan with hot water. Bake at 425 for 1 hour or until thick and caramel-colored. Beat until smooth.

Stovetop method: Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1d hours, or until thick and caramel colored, stirring occasionally. Beat until smooth.

Microwave method: Pour 1 can sweetened condensed milk into 2-quart glass measuring cup. Cook on 50 percent power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30 percent power (medium low) 20 to 25 minutes or until very thick and caramel colored, stirring briskly every 4 minutes, during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes. I hope that this helps.

 
Reviewer: Karina
Rating: 
Review:
This dulce de leche recipe is not for dulce de leche. It is for caramel which is different if you have tasted true dulce de leche. By the way, dulce de leche does not contain butter or baking soda. It has milk, vanilla bean and sugar. If you cannot make it because it does take very long use the canned version mentioned in the above reviews. It is very difficult for a person that is not from the original culture to provide a recipe that is authentic. It is improper and confusing. It is a good idea to research before representing a country delicacy.

 
Reviewer: JNA
Rating: 
Review:
People, people, people... Stop with this "Latin Flavour" horsecrap. Dulce de leche originates from France – confiture de lait. Don't like the ingredients specified here, just buy a can of sweetened condensed milk and boil it. Better yet, go to any store that carries French or South American products and snag some confiture de lait or dulce de leche. If the latter, I recommend a Uruguayan brand by the name of "Conaprole" – it's BY FAR the best dulce de leche out there. As for this cheesecake, it's simply outstanding. Cheers!

 
Reviewer: Hugo
Rating: 
Review:
I thought that the recipe was excellent. It was only lacking the latin flavor of true dulce de leche.

 
Reviewer: Sina
Rating: 
Review:
My sister, her friend and I are making this delicious cheesecake as we speak.

 
Reviewer: jenny
Rating: 
Review:
I love this cheesecake. It is my favorite, it is awesome!!!!!

 
Reviewer: erika
Rating: 
Review:
Sounds good, but real Dulce de Leche is made by boiling the heck out of a can of condensed milk. Over 1 hour in baño maria (submersed under water). Just keep adding water or can will explode! Or 20 minutes in a pressure cooker. Yum.

 
Reviewer: thaddious Echols
Rating: 
 
Reviewer: CARY
Rating: 
Review:
CHEESECAKE IS VERY GOOD, BUT THE RECIPE FOR DULCE DE LECHE LACKS THAT LATIN FLAVOR. SETTLE FOR CANNED (Dulce De Leche) IF YOU CAN'T SWING IT.

 
Reviewer: Hilarie Lloyd
Rating: 
Review:
I agree with the spanish respondants, the recipe for dulce de leche is totally wrong, but if you use real dulce de leche, the cheesecake is pretty good.

 
Reviewer: Shirl
Rating: 
Review:
Tried it at Burger King and loved it. I will try this and I know I will love it.

 
Reviewer: David Varner
Rating: 
Review:
This is a very good Cheesecake. It has a light taste like Caramel. Customers love this dessert!

 
Reviewer: maria
Rating: 
Review:
This is a fabulous recipe! Perfect cheesecake! It was a hit among my family.

 
Reviewer: Duane
Rating: 
Review:
Excellent!! I have a number of diabetics in my family, I substituted all the sugar in the recipe with Splenda (regular, NOT the baking blend, as it still contains white sugar) and no one could even tell it was sugar free! I would recommend, if you're making the dulche de leche, make it the day before.

 
Reviewer: Kathy
Rating: 
Review:
I have not tried it yet however there is a restaurant here in Fayetteville NC called on the border (tex-mex) and they have a caramel cheesecake that is to die for. A whole cake is $40 so I am hoping to find a recipe that is really close to the one from on the border mexican cantina resturant....Any ideas?

 
Reviewer: Marco
Rating: 
Review:
I love Dulce de leche cheesecake! I've made this one twice and the flavor of the cheesecake base is perfect. I recommend canned dulce de leche that you can buy at a store, the recipe to make it is incorrect and takes a bunch of times to master. I'm just having a problem with it cracking! Any solutions?

 
Reviewer: Nichole
Rating: 
Review:
It looks good but I would have to use a different Dulce de leche

 
Reviewer: Diane
Rating: 
Review:
As everyone said, the dulce de leche isn't correct (it doesn't even sound good, as this recipe calls for baking soda, etc., I just boiled the can). However I have one question. How do you swirl the dulce de leche onto the cheesecake batter? I put it, and with the tip of my knife, it swirled but very little showed (not like the picture!) How can pull it off?

 
Reviewer: Bernadette Negron
Rating: 
Review:
this recipe was out of this world and the sauce was delicious

 
Reviewer: kk
Rating: 
Review:
YUMMY YUMMY YUMMY YUMMY!!!!

 
Reviewer: Jessie
Rating: 
Review:
I love cheesecake. I could eat it every day if allowed. CHEESECAKE IS AWESOME!!!

 
Reviewer: tom barca
Rating: 
Review:
this was the best cheesecake ive ever eaten and i would love to make in the future

 
Reviewer: Kaitlin Nelson
Rating: 
Review:
someone said that this was the best thing they had ever tasted

 
Reviewer: Sadiquah
Rating: 
Review:
THIS IS THE BEST CHEESECAKE EVER ESPECIALLY WHEN IT IS FROM THE CHEESECAKE FACTORY!!!! I LOVE IT! I'LL TRY THE RECIPE

 
Reviewer: Casandra
Rating: 
Review:
Delicious! This recipe was better than the cheesecake factory! I bought the dulce the leche in a can from the spanish section, used splenda and skim milk. Wonderful, thanks!

 
Reviewer: Beatriz
Rating: 
Review:
Ive read some comments and: this is CHEESECAKE, the one some people refer to as the "original" is FLAN, not cheesecake. So this recipe isn't wrong; it's something different.

 
Reviewer: Paco
Rating: 
Review:
wow, who would have expected the spanish inquisition! I was unaware that there was only one way to make sweets. I would suggest that you try it as per the recipe...or not. It is up to you. If you think that the Argentinian Govt. (or French) is going to come for you if it isn't the exact same recipe as the President's great grandmother that she brought over from the olde world, you shouldn't make this. Although, you are allowed to make "authentic" alterations to the recipe to cover your butt. I actually know people that...change the recipe to suit their taste!!! (whoa, crazy I know) I for one add brown sugar and mexican vanilla to just about everything. mmmmmmmm cheesecake! I like...

 
Reviewer: Jill
Rating: 
Review:
You guys are a tough crowd. There are so many variations in all sorts of dishes that does it matter if it isn't exactly made to the T. If you want authentic, go to Argentina. I'm sure it was never intended to top a cheesecake, but here we are arguing about a topping on a cheesecake? Get a real problem. Its a cheesecake with caramel, dulce du leche...whatever!! Who cares...it was good.

 
Reviewer: Kristie
Rating: 
Review:
I made this last night and it is delicious! I used a different method to make dulce de leche and this was the perfect recipe to use it in. Wonderful and easy to make.

 
Reviewer: Anon.
Rating: 
Review:
What's with all the "True Latin Flavor" stuff? So it doesn't taste the way the original does. A zillion people have already pointed this out before you. Give it rest.

 
Reviewer: Carlitos
Rating: 
Review:
Traditional methods used slow cooking for 8-12 hours over wood, and often used sour milk. Ashes probably added to the flavor and affected the chemistry.

The reason baking soda is used is to prevent curdling of the milk as it is heated. Dulce de leche was originally a recipe to use left over milk, often milk that was souring. This acidification would cause it to curdle, and even fresh milk is slightly acid, as as it concentrates it can curdle, especially if heating it too fast. Baking soda helps with this and allows it to be cooked more quickly. Since condensed milk is already thickened, it does curdle and does not require baking soda. Baking soda also aids in darkening the caramelized milk and sugar.

Other than the somewhat dangerous and dubious cook in the can method - most recipes use sodium in the form of salt or baking soda or both to enhance the flavor. As to the traditional cooking in the can - traditionally cans were leaded, and are lined with things I prefer to avoid eating - 3 hours of boiling must leach some of the can lining into the food.

 
Reviewer: Ana
Rating: 
Review:
THIS IS THE BEST CHEESECAKE!!! I LOVED IT!!!

 
Reviewer: Adriana
Rating: 
Review:
Ok I seriously needed to write something because I just couldn't take all the nonsense!!!!

The recipe for dulce de leche posted is just perfect. Dulce de leche IS milk with sugar that has been cooked for a long time so it gets so condensed it becomes a thick spreadable "jam".

People now buy condensed milk to make dulce de leche because it's easier but obviously our ancestors didn't have condensed milk at hand!

Now the dulce de leche can be made without baking soda but it will tend to curdle more. The baking soda doesn't really alter the flavor and prevents the curdling. Many Latin American brands of dulce de leche have sodium bicarbonate as an ingredient. Some even put glucose to make it more "runny".

Butter is simply "milk fat" so some people use it to make the dulce de leche "richer".

My mom, a born and bred Uruguayan, used to make dulce de leche in her ranch with milk straight from the cow, which was VERY RICH. So when she moved to the city, she actually put some butter on the dulce de leche so it would taste richer.

Finally, if you're a pure bred "latin american" like myself (I'm argentinian), you do "put up" with the canned condensed milk method, but the result is QUITE different from "real" dulce de leche. I don't know what they put to the condensed milk, but the texture it's too much like "jello", even after whipping it a little bit.

 
Reviewer: jacob
Rating: 
Review:
REALLY GOOD!!

 
Reviewer: Carmen
Rating: 
Review:
Great Recipe. I just wanted to share that Dulce de Leche is not authentically Argentinian...it's all over Latin America- Central and South America.

 
Reviewer: niki
Rating: 
Review:
Wonderful. Used canned dulce de leche and white oreos instead of graham crackers.

 
Reviewer: Tera
Rating: 
Review:
Marc- If you check back to read this...if you want a cheesecake that doesn't crack this cooking method won't get you one.....ever.

Oven 275 one pan of water on the lower rack. place cheesecake on rack above. Cook 1 hr. 20 min. Turn off oven and open door wait 60 seconds. Close door. Leave cheesecake in the oven 1 hour. Then rest on the counter for 30 minutes or until room temperature. Refrigerate for 4 hours. And then enjoy a fine cheesecake.

It will be sinfully creamy everytime. I promise..

This was a fun read too btw. Drama drama drama. Are there any losers in a battle over cheesecake when the confrontation is whether "condensed milk carmel" can officially be called dulce de leche or not?

.....I betting there isn't.

 
Reviewer: Natalia
Rating: 
Review:
Ok grumpy people !!! First, thank you for the smart person (JNA), that said that Uruguay's dulce de leche is the best (Conaprole brand) Well you are right. The dulce de leche problem is like the Gardel problem is in Argentinian or Uruguayan, as a person that had the real dulce de leche and also tasted Dulce de leche made out of goat's milk(very good by the way) there are different ways to make it. And people read again the butter was OPTIONAL, she suggested because someone that cooks knows, is used to thicken any sauce. If you don't like it don't make it, buy it.

 
Reviewer: Ginny
Rating: 
Review:
I made this today and I topped it with a caramel mousse and homemade vanilla whipped cream. It was so awesome!!!! Thanks for the recipe.

 
Reviewer: Tammy
Rating: 
Review:
Just for the record, the person who posted that the Dulce de Leche recipe is really caramel...very untrue. The caramel color of this product is a result of the maillard reaction with the sugars and proteins in the milk. True caramel can only be achieved by caramelizing the sugar alone (or with water) then adding cream, flavoring and butter after. Sorry for the science lesson. I think this is a terrific tasting recipe!

 
Reviewer: liz marie fernandez (MIDDLETOWN)
Rating: 
Review:
Note from Diana at Diana's Desserts: This review is in Spanish. Hope some of you can read it and translate.

Review:

Este pastel de dulce de leche-yo lo hice para mi esposo y a mi me encanto, pues espero que muchos lo agan = es rico (dulce de leche y arequipe) es la misma cosa yo soy boricua y mi esposo es colombiano por eso es que se del arequipe, lo e probado y es lo mismo que dulce de leche... que pena que muchos de ustedes no sepan lo que realmente es bueno *_^ good , good esta ricooooo!!! att: lizmarie

 
Reviewer: Susan
Rating: 
Review:
I haven't made this particular cheesecake but intend to make it for my husband's 50th birthday. After a trip to Chile, I have discovered dulce de leche is very easy to make. Use the recipe above, but omit the butter and baking soda. Perfecto! Takes forever, but so worth it, and no 'canned' flavor like using sweetened condensed milk. Patience, my friends, and you'll have an incredible dulce de leche! Your eyes will roll back and your mouth will say "YUMMY!"

 
Reviewer: Ginny
Rating: 
Review:
Have made this twice now. It's very delicious! I top mine with a caramel mousse. Part of the reason is because both times I made it, the top cracked and also because the caramel mousse makes it so yummy.

 
Reviewer: squirely girly
Rating: 
Review:
Stop fighting everybody, its just cheesecake. How about everybody just make it how they want it and not fight about how its supposed to taste like.....Why waste your time on fighting over desserts......not worth it.

 
Reviewer: Susan Petrina
Rating: 
Review:
First, I admit I have not tasted the cheesecake yet, so I chose a neutral review. What I have done is explored the dulce de leche question. I live in Sweden and no form of dulce de leche, lait de confiture or cajeta is available. I made my own using milk, vanilla bean and sugar. It was divine, but when I tried to repeat it cause I wanted more, I had a couple of failures. Tried the baking soda method next, and had a decent result, although not as good, and then, just out of curiousity, tried the sweetened condensed milk over boiling water. The result with the condensed milk doesn't even come a close second to either of the other two. It just tastes sweet, not particularly good. I wouldn't bother with this recipe if you can't buy or make a tasty dulce de leche.

 
Reviewer: Mel
Rating: 
Review:
You need condensed milk to make dulce de lehe!

 
Reviewer: Bill Spaniel
Rating: 
Review:
I made this for an office pot luck. Everyone loved it. Fortunately, enough was left over for me to take home and dine on with my wife. Use the dulce de leche in the can for the cake and use the remainder in brownies. By a squeeze bottle of dulce de leche and drizzle over the slices when serving.

 
Reviewer: Ivette
Rating: 
Review:
I made this and it came out fantastic. And I used the store bought "Cajeta" by Nestle. There was none left. People were fighting for a 2nd piece. Some people need to get over the method for the dulce de leche. It comes out wonderful anyway. Thanks Diana!!

 
Reviewer: burke va
Rating: 
Review:
cook a closed can of sweet condensed milk in a pot of water, always covering the can with water and cook for 2 and 1/2 hours and you we'll have the best dulce de leche"" very important always cover the can with water"" let can cool completely and eat it with a spoon.

 
Reviewer: Phyllea
Rating: 
Review:
It sounds pretty good !

 
Reviewer: Connie Martinez
Rating: 
Review:
This is an excellent recipe. I bake it for 55 minutes with a pan of hot water set on a rack right below. I grease the sides of the springform pan and I crack my oven door when done and leave it in there for an hour or more to cool and then placing overnight in fridge. As for the Dulce de Leche, I agree with some previous reviewers., either purchase "Dulce de Leche" from the store, (conapole if you can find it) or just boil a can of condensed milk for 2 hours (be very careful the water does not run out and punch a small whole in top of can to release pressure). Yes, it is not the "real" Dulce de leche, but a very good and close enough proximity.

 
Reviewer: jilian
Rating: 
Review:
Made this for Thanksgiving, I only swirled the dulce de leche on top and it was AMAZING with a side of whipped cream.

 
Reviewer: darling rodriguez
Rating: 
 
Reviewer: Trace
Rating: 
Review:
This is an awesome cheesecake recipe. The base itself is great, and I have used it to make pumpkin cheesecake. I have made the dulce de leche using this recipe and it's delicious, but I think I'll stick to using condensed milk as a starter. It's a lot quicker and very hard to screw up.

 
Reviewer: Melissa
Rating: 
Review:
This cheesecake (all comments about its proper title aside) was awesome! It turned out beautifully, and was super tasty! I made a light caramel mousse for the top using more of the (gasp!) dulce de leche - ish concoction which I'd prepared the night before. I found the can thing to be a little intimidating, so I used what my Italian mother used to do - poured a can of condensed milk evenly between two half pint canning jars and submerged them in water one inch deeper than the lid of the jar and let those babies cook in the crock pot for about 9 hours. Perfection. For me, anyway! AND for everyone I served it to. Good grief people - enjoy the cheesecake. It's divine.

Make a mousse or drizzle for the top - no one cares if it's cracked unless you're trying to sell it.

EAT! It makes people happier.

 
Reviewer: Jordan Shemwell
Rating: 
Review:
I loved this cheesecake. I used the sauce recipe from Martha Stewart though. Im making this again tomorrow!!! Thank you!!!

 

Add Your Review

  YOUR NAME (required)
  YOUR EMAIL ADDRESS (required)
 (Excellent)
 (Very Good)
 (Good)
 (Could be Better)
 (Poor)
  RATING (required)
YOUR REVIEW:

More Recipes in this Section

Mango Cheesecake Mango Swirl Cheesecake Maple and Pecan Cheesecake Maple and Pecan Topped Pumpkin Cheesecake Marble Baked Cheesecake Marbled Pumpkin Cheesecake with a Brownie Crust Mars Bar Cheesecake Mascarpone Cheesecake with Dulche de Leche Sauce Mini Oreo Cheesecakes Momma's Cheesecake Neapolitan Cheesecake New York Deli Style Cheesecake New York Style Caramel Apple Cheesecake New York Style Cheesecake No Crust Cheesecake No-Bake Blueberry Cheesecake No-Bake Chocolate Cheesecake Nutella Black and White No-Bake Cheesecake Orange Chocolate Swirl Cheesecake Oreo Cookie Cheesecake with Chocolate Glaze Peach and Mascarpone Cheesecake with Peach Coulis Pineapple-Strawberry Cheesecake Praline Cheesecake Pumpkin Marble Cheesecake Red Velvet Cheesecake Rhubarb-Strawberry Glazed Mascarpone Cheesecake Rocky Road Cheesecake Sadie's Fudge Toffee Cheesecake Special Occasion Amaretto Cheesecake Strawberry Cheesecake Strawberry Cheesecake with Fresh Strawberry Sauce Strawberry Gelee' Cream Cheese Delight Toblerone Cheesecake Triple Chocolate Cheesecake Tropical Coconut Cheesecake Turtle Cheesecake Vanilla Bean Cheesecake Vanilla Bean Cheesecake with Cranberry Topping Velvet Cheesecake Walnut-Crusted Caramel-Bourbon Cheesecake White Chocolate Cheesecake White Chocolate Cheesecake White Chocolate Cheesecake with Macadamia Sauce White Chocolate Hazelnut Raspberry Cheesecake White Chocolate Mousse Cheesecake White Chocolate Pistachio Cheesecake White Chocolate Raspberrry Ripple Cheesecake White Chocolate Toblerone and Raspberry Cheesecake