Description
Indulge in the rich, velvety goodness of this Creamy Dulce de Leche Cheesecake. Featuring a buttery graham cracker crust, a silky-smooth cream cheese filling swirled with luscious dulce de leche, and a glossy caramel-like topping, this dessert is pure decadence in every bite. Perfect for special occasions or whenever you crave a luxurious treat, this cheesecake delivers a melt-in-your-mouth texture with the perfect balance of sweetness and tang.
Ingredients
Scale
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream, at room temperature
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup (320g) dulce de leche (plus extra for topping)
For the Topping:
- ½ cup (160g) dulce de leche, warmed
- Sea salt flakes (optional, for garnish)
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or a flat-bottomed glass to even it out.
- Bake the crust for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and beat until well combined, scraping down the sides as needed.
- Mix in the sour cream and vanilla extract until smooth.
- Add the eggs one at a time, beating on low speed after each addition just until combined (avoid overmixing).
- Gently fold in the dulce de leche until evenly swirled throughout the batter.
Bake the Cheesecake:
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath (this helps prevent cracks).
- Carefully transfer to the oven and bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Chill and Add the Topping:
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight.
- Before serving, warm the remaining dulce de leche slightly and spread it evenly over the top of the chilled cheesecake.
- Sprinkle with sea salt flakes if desired for a sweet-salty contrast.
Notes
- For an extra-decadent twist, drizzle melted chocolate over the top or serve with whipped cream.
- You can substitute the graham crackers with digestive biscuits or speculoos for a flavor variation.
- If you prefer a firmer texture, add an extra egg to the filling.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: Latin American-inspired / Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Fat: 28g
- Carbohydrates: 35g
- Protein: 6g