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Dulce De Leche Cheesecake with Churro Tot Crust

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Cuisine: American
Prep Method: Baked



Prep Time

15 Mins

Cook Time

45 Mins


Serves 12


  • 3 cups Frozen Tots
  • 3 tablespoons Unsalted butter
  • ½ cup Granulated Sugar
  • 3 tablespoons Cinnamon
  • 4 pkg. (8 ounces) Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 4 each Large Eggs
  • ½ tablespoon Vanilla extract
  • As Needed Salted Caramel Sauce
  • As Needed Whipped Cream (Optional)
  • As Needed Baked Tater Tots tossed in Cinnamon Sugar (Optional)


  1. Preheat the oven to 400 °F
  2. Arrange the tater tots on a baking sheet and bake them until crispy about 12-15 minutes. While the tater tots are baking make the Cheesecake filling.
  3. Place the 4 packages of cream cheese and 1 cup sugar in a bowl, using a hand mixer or a stand mixer beat the cream cheese and the sugar until smooth. With the mixer running on low speed add the eggs one at a time until the batter is smooth.  Add the vanilla extract. Set the cheesecake filling aside.
  4. Remove the tots from the oven and lower the oven temp to 325 °F. Chop the tots into small pieces. Place into a bowl and combine with the melted butter, 1/2 cup of sugar and cinnamon.
  5. Place the chopped tater tots into the bottom of a springform cheesecake pan, press the tots down slightly to compact the crust. Pour the cheesecake batter on top of the crust and place the cheesecake into the 325 °F oven.  Allow the cheesecake to bake for 45 minutes.
  6. Remove the cheesecake from the oven and allow it to cool under refrigeration for at least 4 hours.
  7. Top the cheesecake with whipped cream, salted caramel sauce, and cinnamon sugar tots if desired.


This recipe can be modified for a much shorter prep time by using a purchased “No Bake Cheesecake Filling” Simply follow the steps for the crust, then pour the filling on top.  Allow to set for 15 minutes in the fridge, before slicing and serving (pictured).


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Nutrition Facts Per Serving









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