Description
A rich and creamy gluten free cheesecake with a buttery graham cracker crust swirled with dulce de leche, perfect for any dessert lover.
Ingredients
Scale
- 2 cups gluten free graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup dulce de leche
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
- Mix gluten free graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
- Beat the cream cheese in a large mixing bowl until smooth. Add the dulce de leche, sour cream, and vanilla extract; mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50 to 60 minutes or until the center is set and slightly jiggly.
- Let it cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Serve chilled and top with extra dulce de leche or whipped cream for added sweetness. Fresh fruit can provide a nice contrast to the richness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg