Dulce de Leche Cheesecake

Ingredients

• Caramel sauce (for drizzling)
• Whipped cream (for serving)
• Dulce de leche (1 cup)
• Eggs (3)
• Vanilla extract (1 teaspoon)
• Granulated sugar (1/2 cup)
• Cream cheese (16 oz (2 blocks), softened)
• Unsalted butter (1/4 cup, melted)
• Graham crackers (1 1/2 cups, crushed)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Pour half of the cream cheese mixture over the crust in the springform pan.
6. Drizzle half of the dulce de leche over the cream cheese mixture.
7. Pour the remaining cream cheese mixture over the dulce de leche.
8. Drizzle the remaining dulce de leche over the top.
9. Using a knife, gently swirl the dulce de leche into the cream cheese mixture to create a marbled effect.
10. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden.
11. Remove from the oven and let cool to room temperature.
12. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
13. Serve chilled, topped with whipped cream and a drizzle of caramel sauce.