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.
Ingredients
Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
Cheesecake Filling:
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24 oz cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 cup sour cream
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1/2 cup dulce de leche
Topping:
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1/2 cup dulce de leche, warmed
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1/4 cup heavy cream
Instructions
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Preheat oven: Set oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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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.
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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.
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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.
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Chill: Refrigerate for at least 4 hours or overnight for best results.
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Make topping: Stir together warmed dulce de leche and heavy cream until smooth. Pour over the chilled cheesecake before serving.
Notes
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For extra indulgence, sprinkle flaky sea salt over the caramel topping.
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Use a hot knife for clean slices.
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Store in the fridge for up to 5 days.