Dulce de Leche Cheesecake Recipe

• 1 graham cracker pie crust
• 24 ounces cream cheese, room temperature
• 1 cup superfine granulated sugar
• 2 tablespoons flour
• 2 teaspoons vanilla
• 3 eggs
• 1/3 cup whole milk
• 1 cup Dulce de leche sauce, divided

1. Preheat oven to 325°F.
2. Beat together the cream cheese, sugar, and flour until blended.
3. Beat in vanilla.
4. Beat in one egg at a time before adding the next egg. Add milk and beat until smooth.
5. Pour 1/2 cup of the mixture into a bowl. Stir in 1/2 cup of the Dulce de Leche sauce until thoroughly mixed.
6. Pour the plain batter over crust and drop the batter with the Dulce de leche batter in round spoonfuls over the plain batter.
7. Using a knife or spatula, swirl the top layer over the cheesecake.
8. Bake for 45-55 minutes. Let cool 20-25 minutes then let it chill in the refrigerator for 4 to 6 hours.
9. Use the additional Dulce de Leche to top the cheesecake if desired.

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