Dulce de Leche Cheesecake


  1. 3 pkg. (8 oz. each) cream cheese, softened
  2. 1/2 cup sugar, divided
  3. 1 cup Mexican caramel spread (dulce de leche)
  4. 1/2 cup sour cream
  5. 3 eggs
  6. 1 cup Honey Bunches of Oats Cereal
  7. 1/2 cup thawed whipped topping


  1. Preheat oven to 350ºF. Beat cream cheese and 1/4 of the cup sugar in large bowl with electric mixer on medium speed until well blended. Add caramel spread and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into 9-inch springform pan.
  2. Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
  3. Meanwhile, heat remaining 1/4 cup sugar in medium saucepan on medium heat 4 min. or until melted and golden brown. Remove from heat; toss in cereal. Spread cereal mixture in single layer in baking pan to cool. Top cheesecake with whipped topping and sprinkle with cereal mixture just before serving.

Proudly made with

Honey Bunches of Oats