Dulce de Leche Cheesecake

Dulce de Leche Cheesecake is a rich, velvety dessert that combines the creamy texture of classic cheesecake with the deep, caramel-like sweetness of dulce de leche. Featuring a buttery graham cracker crust, luscious cheesecake filling, and a glossy caramel topping, this indulgent treat is perfect for special occasions or when you want to impress with a showstopping dessert.

Why You’ll Love This Recipe

This cheesecake offers a perfect balance of creamy, sweet, and slightly tangy flavors, with the dulce de leche adding a luxurious caramel note throughout the filling and topping. It’s surprisingly simple to make, with straightforward steps and familiar ingredients. The finished cake looks and tastes like a bakery-worthy creation, ideal for sharing at gatherings or enjoying as a decadent treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust

• graham cracker crumbs

• granulated sugar

• unsalted butter, melted

For the cheesecake filling

• cream cheese, softened

• granulated sugar

• large eggs

• vanilla extract

• sour cream

• dulce de leche

For the topping

• dulce de leche, warmed

• heavy cream

Directions

1. Preheat the oven: Set oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Make the crust: In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

3. Prepare the filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and dulce de leche until fully incorporated.

4. Bake: Pour the filling over the cooled crust. Bake for 50-55 minutes, or until the edges are set but the center is slightly wobbly. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. Add the topping: In a small bowl, mix the warmed dulce de leche and heavy cream until smooth. Pour over the chilled cheesecake just before serving.

Servings and timing

This recipe yields 12 slices.
Preparation time: 20 minutes
Baking time: 50-55 minutes
Chill time: 4 hours
Total time: approximately 5 hours 15 minutes
Calories: approximately 450 kcal per slice

Variations

• Salted caramel: Sprinkle flaky sea salt over the dulce de leche topping for a sweet-salty finish.

• Chocolate swirl: Swirl melted dark chocolate into the filling before baking for a chocolate-caramel twist.

• Nut crust: Replace graham cracker crumbs with finely ground pecans or almonds for added flavor.

• Mini cheesecakes: Divide the mixture into muffin tins with liners for individual portions; adjust baking time to 20-25 minutes.

Storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before serving. This cheesecake is best served chilled and does not require reheating.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s perfect for making a day or two in advance as the flavor improves with time.

Can I use store-bought dulce de leche?

Yes, store-bought dulce de leche works well and saves time.

How do I prevent the cheesecake from cracking?

Allow the cheesecake to cool slowly and avoid overbaking. You can also bake it in a water bath if preferred.

Can I use cream cheese spread instead of block cream cheese?

Block cream cheese is recommended for the best texture and structure.

How do I know when the cheesecake is done?

The edges should be set, and the center should still have a slight wobble.

Can I reduce the sweetness?

You can slightly reduce the sugar in the filling, but the dulce de leche provides much of the sweetness.

Can I use a different crust?

Yes, try digestive biscuits, vanilla wafers, or an Oreo crust for variation.

Is this cheesecake gluten-free?

Not as written, but you can use gluten-free graham crackers for the crust.

Can I freeze the whole cheesecake?

Yes, wrap it well and freeze without the topping. Add the dulce de leche topping after thawing.

What can I serve with this cheesecake?

Fresh berries or a dollop of whipped cream complement the rich caramel flavor nicely.

Conclusion

Dulce de Leche Cheesecake is a luxurious dessert that combines smooth, creamy cheesecake with the irresistible sweetness of caramel. Simple to prepare yet impressive to serve, it’s a dessert that will delight both caramel lovers and cheesecake fans alike. Perfect for holidays, celebrations, or any time you want a truly special treat.

Dulce de Leche Cheesecake

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• Author: Douaa
• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Total Time: ~6 hours (including cooling)
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American, Latin-inspired

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Description

This Dulce de Leche Cheesecake features a buttery graham cracker crust, rich and creamy caramel cheesecake filling, and a luscious dulce de leche topping. Perfect for caramel lovers, this indulgent cheesecake makes a show-stopping dessert for any celebration.

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Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 1/2 cup dulce de leche

Topping:

• 1/2 cup dulce de leche, warmed

• 1/4 cup heavy cream

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Instructions

• Preheat oven: Set oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

• Make crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture evenly into the bottom of the pan. Bake for 10 minutes. Let cool slightly.

• Prepare filling: Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined. Stir in vanilla, sour cream, and dulce de leche until blended.

• Bake: Pour the filling over the crust. Bake for 50-55 minutes, or until edges are set and the center is slightly wobbly. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.

• Chill: Refrigerate for at least 4 hours or overnight for best results.

• Make topping: Stir together warmed dulce de leche and heavy cream until smooth. Pour over the chilled cheesecake before serving.

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Notes

• For extra indulgence, sprinkle flaky sea salt over the caramel topping.

• Use a hot knife for clean slices.

• Store in the fridge for up to 5 days.