1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Topping:
1 can (14 oz) dulce de leche
Instructions:
Preheat your oven to 325°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to beat until well combined. Add the eggs, one at a time, and beat until just combined. Stir in the vanilla extract.
Pour the cream cheese mixture over the crust, spreading it evenly.
Drop spoonfuls of the dulce de leche over the top of the cheesecake mixture. Use a knife to swirl the dulce de leche into the cheesecake mixture.
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