Dulce de Leche Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
A pinch of salt
02 -
½ cup (1 stick) unsalted butter, melted
03 -
¼ cup granulated sugar
04 -
1½ cups graham cracker crumbs (crush about 12 full crackers)
→ Cheesecake Filling
05 -
A pinch of salt
06 -
1 cup dulce de leche (homemade or from the store)
07 -
½ cup sour cream (optional for creamier texture)
08 -
2 tablespoons all-purpose flour
09 -
1 teaspoon vanilla extract
10 -
3 large eggs
11 -
1 cup granulated sugar
12 -
3 (8 oz) packages cream cheese, softened
→ Topping
13 -
Whipped cream (optional, for garnish)
14 -
Extra dulce de leche for drizzling
# Instructions:
01 -
Set your oven to 325°F (160°C). Cover the bottom of a 9-inch springform pan with parchment paper or lightly grease it. Stir together the graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until it feels like damp sand. Press the mixture firmly into the pan's base. Bake for 8–10 minutes until lightly browned, then let it cool.
02 -
With an electric mixer, whip the cream cheese until it's smooth (2–3 minutes). Gradually add the sugar and vanilla, beating until fluffy. Crack in the eggs one by one, and mix until fully blended after each. Pour in the dulce de leche and sift in the flour, mixing till smooth. For extra creaminess, stir in the sour cream if you'd like.
03 -
Spoon the filling over the cooled crust. To create a swirl design, gently warm some extra dulce de leche for 10–15 seconds, drop dollops over the top, and swirl with a toothpick to make patterns.
04 -
Place the cheesecake in the oven at 325°F for 70 minutes. It should look firm around the edges but still have a slight jiggle at the center. Turn off the oven, letting it cool inside for another hour to avoid cracks. Take it out and let it sit until fully cooled.
05 -
Wrap the cheesecake with plastic wrap and chill it in the fridge for at least 4–5 hours, or overnight if you can. This helps the flavors blend and the texture set.
06 -
Carefully release it from the springform pan and move it onto a serving plate. Pour a drizzle of extra dulce de leche on top and decorate with whipped cream, if you'd like. Use a sharp knife, wiping it clean after each slice, for neat cuts.
# Notes:
01 -
Cooling it in the oven stops cracks from forming on top.
02 -
Prepping it a day ahead gives it the best flavor.
03 -
To get neat slices, wipe the knife clean after each cut.