Pumpkin Cheesecake with Dulce de Leche and Toasted Coconut
Pumpkin Cheesecake with Dulce de Leche and Toasted Coconut
Pumpkin cheesecake with dulce de leche and toasted coconut is the perfect addition to your fall dessert menu.
Pumpkin Cheesecake with Dulce de Leche and Toasted Coconut
Pumpkin Cheesecake with Dulce de Leche and Toasted Coconut
Pumpkin cheesecake with dulce de leche and toasted coconut is the perfect addition to your fall dessert menu.
Servings
8servings
Servings
8servings
Ingredients
  • 6ounces Maria-style cookiesfinely crushed
  • 1/2stick unsalted butter
  • 2tablespoons brown sugar
  • 1/3teaspoon pumpkin spiceplus more for cheesecake filling
  • 8ounces cream cheeseat room temperature
  • 12ounces sweetened condensed milk
  • 1/2teaspoon vanilla extract
  • 2large eggs
  • 2cups pumpkin pie puree
  • 1/3teaspoon ground cinnamonor to taste
  • 1/2cup dulce de leche
  • 1/2cup toasted coconut(I use flaked, unsweetened coconut that can be found in most bulk food sections of your grocery stores)
You Will Also Need
  • 19-inch springform panor large pie pan
  • Parchment papera round piece cut out to fit inside pan
Instructions
  1. Preheat oven to 350ºF. Add the crushed Maria cookies to a bowl. Add 1/2 cup melted butter, 2 tablespoons brown sugar and 1/3 teaspoon pumpkin spice. Stir well to combine and transfer a 9-inch springform pan that has been lined with parchment paper. Use your hands to push crumbs down and slightly up the sides of pan. Bake for 10 minutes in preheated oven. Remove and set aside.
  2. In the blender, add cream cheese, condensed milk, vanilla and 2 eggs. Blend until smooth and pour out 1/4 cup into a small bowl. To the mixture remaining in the blender, add the pumpkin puree, remaining pumpkin spice and cinnamon. Blend until smooth. Pour into prepared cookie crust in springform pan. Drizzle in the reserved cheesecake batter and use a knife to swirl in. Reduce heat on oven to 300ºF. Transfer the cheesecake in the pan to a baking sheet and bake for 1 hour to 1½ hours. Remove when center becomes firm and knife comes out mostly clean. Let cool slightly, then chill in refrigerator overnight.
  3. Before serving, remove cheesecake from refrigerator and let sit for 20 minutes. Using a knife, loosen the sides of cake before unlocking and releasing the springform pan. You can serve it as is and let everyone add their own toppings if you prefer. If adding the toppings, warm the dulce de leche for a few seconds to soften. Drizzle over top of cake and sprinkle with toasted coconut flakes.
Recipe Notes

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I prefer using an unsweetened flaked coconut instead of the sweetened shredded variety. The natural sweetness and coconut flavor are delicious, and when toasted, it really brings out more of the flavors.

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