Dulce de Leche Cheesecake
This Dulce de Leche Cheesecake recipe combines the creamy richness of traditional cheesecake with the irresistible caramel flavor of dulce de leche, making it the perfect dessert for Hispanic Heritage Month. With a graham cracker crust, smooth cheesecake filling, and a decadent dulce de leche topping, this indulgent treat is easy to make and sure to impress. Follow our step-by-step instructions and discover tips for variations, storage, and common mistakes to avoid. Ideal for parties or special occasions, this dessert will quickly become a family favorite!
Equipment
- 1 9-inch spring form pan
- Parchment paper
- Mixing bowls (various sizes)
- 1 Hand mixer or stand mixer
- 1 Spatula
- Measuring Cups and Spoons
- 1 Food processor (optional, for crushing graham crackers)
- 1 Baking sheet or roasting pan (for the water bath)
- Aluminum foil (to wrap the spring form pan)
- 1 Cooling rack
- 1 Sharp knife (for clean slices)
- 1 Saucepan (if making homemade dulce de leche)
Ingredients
Crust:
- 1½ Cups Graham cracker crumbs
- ¼ Cup Granulated sugar
- ½ tsp Cinnamon (optional, adds warmth)
- ½ Cup Unsalted butter, melted
Cheesecake Filling:
- 3 pkgs (8 oz) of cream cheese, softened
- 1 cup Granulated sugar
- 1 tsp Vanilla extract
- 3 Large eggs
- 1 Cup Dulce de leche (store-bought or homemade)
Topping:
- 1 Cup Sour cream
- ¼ Cup Powdered sugar
- ½ Cup Dulce de leche (warmed slightly for drizzling)
- Sea salt flakes (optional, for garnish)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add in the vanilla extract and mix well.
- One at a time, add the eggs, beating on low speed after each addition just until incorporated. This prevents too much air from getting into the batter, which can cause cracks during baking.
- Add the cup of dulce de leche and mix until fully combined, creating a rich and creamy filling.
Step 3: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- To prevent cracks, use a water bath: Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan, halfway up the sides of the cheesecake pan.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for about 1 hour. This slow cooling process helps prevent cracking.
Step 4: Add the Topping
- Once the cheesecake is cool, prepare the topping by mixing the sour cream and powdered sugar until smooth.
- Spread the sweetened sour cream mixture evenly over the top of the cheesecake.
- Warm the remaining dulce de leche slightly and drizzle it over the sour cream layer in any pattern you like—swirls, zigzags, or a smooth, even layer.
- Optionally, sprinkle with sea salt flakes for a contrast of sweet and salty flavors.
Step 5: Chill and Serve
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
- When ready to serve, carefully remove the cheesecake from the springform pan.
- For clean slices, run a sharp knife under hot water between each cut.
Notes
Tip: For a gluten-free option, use gluten-free graham crackers for the crust. You can also make homemade Dulce de Leche by slowly cooking sweetened condensed milk until caramelized.
Storage and Make-Ahead Tips
Storing the Cheesecake:- Refrigeration: Once your Dulce de Leche Cheesecake has fully cooled, cover it with plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for up to 4-5 days. For the best texture and flavor, keep it chilled and serve directly from the fridge.
- Freezing: If you want to store the cheesecake for longer, it can be frozen for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe container. When you’re ready to serve, let it thaw in the refrigerator overnight.
- Cheesecake: This cheesecake is perfect for making ahead of time! In fact, it often tastes even better after chilling overnight. Prepare and bake the cheesecake a day or two in advance, allowing it to set fully in the refrigerator. This makes it an ideal dessert for parties or gatherings.
- Dulce de Leche Topping: If you want to save some time on the day you serve, prepare the dulce de leche topping in advance. Store it in an airtight container at room temperature or refrigerate if making more than a day ahead. Warm it slightly before drizzling over the cheesecake for that perfect finish.