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Pumpkin Dulce de Leche Cheesecake

A silky and light cheesecake flavored with caramel-like dulce de leche and pumpkin. The crust is made with spiced speculoos cookies and the whole thing is covered in dulce de leche crowned with dollops of whipped cream. This easy, showstopping dessert is perfect for any fall get together and made using Domino® Granulated Sugar Easy Baking Tub!

For the crust
  • 7 oz Speculoos Cookies or Gingersnaps

  • 4tbsp Unsalted butter , melted
  • ¼ cup Domino® Granulated Sugar Easy Baking Tub 

For the filling
  • 2 pounds, 4 packages Cream cheese, room temperature

  • 1/2 tsp Salt
  • 1 cup Domino® Granulated Sugar Easy Baking Tub 
  • 3/4 cup Domino®Dark Brown Sugar
  • 2 tsp Vanilla extract
  • 5 Large eggs, room temperature
  • 2 tbsp All purpose flour
  • 1 cup Pumpkin Puree
  • 1/2 cup Sour cream
  • 1/3 cup Dulce de leche
  • 1 tsp Pumpkin pie spice

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Prep Time: 15 minutes / Cook Time: 2 hours and 25 minutes / Yields: One 10” cake


Step 1

Preheat the oven to 350F and wrap your springform pan in two layers of extra wide foil. Add cookies to a plastic bag then crush with a rolling pin. Transfer crumbs to a large bowl. then add sugar and cinnamon and mix to combine. Stir in melted butter and mix until well combined

Step 2

Transfer mixture to your springform pan and press into a flat layer using a measuring cup or glass. Bake for 10-15 minutes, or until fragrant and a darker golden color. Remove from oven, set aside and reduce oven temperature to 300F.


Step 1

Add room temperature cream cheese, and dulce de leche to stand mixer fitted with a whisk attachment and mix at medium speed to cream. Add Domino® Dark Brown Sugar and Domino® Granulated Sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Step 2

Add eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix a few seconds more until smooth.

Step 3

Sprinkle in the flour, add the pumpkin puree, sour cream, spices, and vanilla. Mix until incorporated, scrape the bowl down one last time, then mix on medium-low speed for 30 seconds.

Step 4

Pour the batter into the foil-wrapped 10 inch springform pan. The batter will not rise much at all during this low and slow bake, fill it up past 2/3rds. Place springform pan into a large roasting pan. Fill with boiling water a little over an inch deep and transfer to the oven.

Step 5

Bake for about 60 minutes or until cake is set but center is slightly wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight

Step 6

Run a knife around edge of cake before releasing from pan. Transfer to a serving plate and spread about ¼ cup of dulce de leche on top.

Additional Tips
  • You can enjoy the cheesecake after a few hours of chilling but it's MUCH easier to cut if you've chilled it overnight.
  • The cheesecake can be frozen for up to two months. Thaw overnight in the refrigerator then decorate with dulce de leche and whipped cream before serving.
  • (optional)To finsh, pipe dollops of whipped cream and then top with dulce de leche.
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Meet the Chef:

John Kanell


A few years ago John decided to follow his first passion in life which is culinary arts and Preppy Kitchen was born! Baking, Cooking, and the process of content creation is the perfect mix of his creative background as an artist, experience teaching math and science (so much of both goes into baking), and the lifelong education he received in the kitchen from his mother. He chose the name “Preppy Kitchen” because he believes helping people be “Prep”-ared in the kitchen allows them to feel confident and ultimately successful.