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Dulce de Leche Cheesecake Recipe

Dulce de Leche Cheesecake Recipe
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★★★★★

4.8 from 6 reviews

A rich and creamy Dulce de Leche Cheesecake featuring a buttery graham cracker crust, velvety cream cheese filling blended with sweet dulce de leche, and a luscious dulce de leche topping. Perfectly baked to a smooth, slightly jiggly center and drizzled with caramel goodness for an indulgent dessert experience.

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted

For the Filling:

  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup sugar
  • 1 cup dulce de leche
  • 1 tsp vanilla extract
  • 3 large eggs

For the Topping:

  • ½ cup dulce de leche, melted

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 8 minutes to set, then remove it from the oven and allow it to cool completely before adding the filling.
  2. Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add in the dulce de leche and vanilla extract, mixing well until fully combined. Beat in the eggs one at a time, taking care to mix thoroughly after each addition to ensure a smooth filling without lumps.
  3. Bake the Cheesecake: Pour the prepared filling evenly over the cooled crust in the springform pan. Bake the cheesecake in the preheated oven for 60 minutes, or until the center is mostly set but still has a slight jiggle when gently shaken. After baking, remove the cheesecake and let it cool completely at room temperature to prevent cracking and to allow it to set further.
  4. Add Topping: Once the cheesecake has fully cooled, drizzle the melted dulce de leche evenly over the top to create a glossy, caramelized finish that enhances the flavor and appearance of the dessert.
  5. Serve: Slice the cheesecake using a sharp knife cleaned between cuts for clean slices. Serve with additional dulce de leche on the side for an extra touch of sweetness. Enjoy your indulgent Dulce de Leche Cheesecake chilled.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth batter.
  • To easily remove the cheesecake, run a knife around the edge after baking and before releasing the springform pan.
  • For best texture, chill the cheesecake for at least 4 hours or overnight before serving.
  • Dulce de leche can be melted gently in a microwave or on a stovetop for the topping.
  • If you prefer a less sweet cheesecake, reduce the sugar slightly in the filling.

Nutrition

Keywords: dulce de leche cheesecake, caramel cheesecake, graham cracker crust, creamy cheesecake dessert, Latin American cheesecake

Find it online: https://kitchenbyclara.com/dulce-de-leche-cheesecake-recipe/