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Dulce de Leche Cheesecake Brownie

This Dulce de leche brownie cheesecake is moist, with crispy edges and little puddles of dulce de leche here and there.
Course Dessert
Cuisine South America
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24
Calories 250kcal
Author Lizet Bowen


  • 1 cup vegetable oil (236ml)
  • 2 cups of sugar (400g)
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup of flour (125g)
  • 2/3 cup cocoa powder (78.6g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the cheesecake:

  • 4 tablespoons butter (56.7g)
  • 6 oz. / 170gr. cream cheese at room temperature
  • 1/4 cup dulce de leche
  • 2 eggs
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/3 cup dulce de leche


  • In a large bowl, mix oil, vanilla, sugar, and eggs. Add the flour, cocoa powder, baking powder and salt. Mix well and set aside.
  • For the filling, beat with an electric mixer butter, cream cheese and 1/4 cup of dulce de leche until creamy. Add eggs, flour and vanilla; mix well.
  • In a 9x13 inch greased baking dish, pour the brownie batter. With the help of a spoon, drop cheesecake batter over the brownie batter. Use a teaspoon to drop dulce de leche in between the cheesecake batter.
  • Swirl with a knife to create a marbled effect. Bake at 350°F. / 176.6C°. for 35 to 40 minutes. Cool completely before cutting. Store in refrigerator.


Once cooled, these brownies can be frozen for up to 3 months.