Caramel Cheesecake Layered Tres Leches Cake

Apr 19, 2018

Caramel Cheesecake Layered Tres Leches Cake

Ingredients

Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 14 ounce can sweetened condensed milk
  • 12 ounces can evaporated milk

Caramel Cheesecake Layer:

  • 2, 8 ounce packages of cream cheese
  • 8 oz. container of whipped topping
  • 1/3 caramel sauce
  • 2 tablespoons sugar

Topping:

  • 8 oz. container of whipped topping
  • Cinnamon optional
  • Strawberry slices optional

Instructions

  • Preheat oven to 350 degrees F. Grease 9×13 pan.
  • Add flour and baking powder to a small bowl, stir, set aside.
  • Using an electric mixer, beat butter and sugar until light and fluffy.
  • To the cream mixture, add eggs one at a time, incorporating well before adding each egg; beat in vanilla extract.
  • Slowly add the flour and baking soda to the cream mixture, 2 tablespoons at a time, until thoroughly combined.
  • Pour batter into prepared pan.
  • Bake at 350 degrees F for 22-28 minutes.
  • Remove cake from oven and poke several holes throughout using a fork or skewer. Allow cake to cool completely.
  • In a small mixing bowl stir together the whole, condensed, and evaporated milks. Pour over the top of the cooled cake and place in the refrigerator.

Caramel Cheesecake Layer:

  • Using an electric mixer beat together cream cheese, caramel and sugar until creamy.
  • Stir in one container of whipped topping until thoroughly combined.
  • Spread mixture evenly over the chilled cake.
  • Spread one container of whipped topping evenly over the cheesecake layer.
  • Refrigerate for at least one hour.
  • (optional) Lightly sprinkle cinnamon over the top layer. Serve with fresh sliced strawberries.
Tried this recipe?Let us know how it was!

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