Dulce de Leche Cheesecake Recipe
This Dulce de Leche Cheesecake is the perfect balance of tangy cream cheese and rich, caramelized dulce de leche, all nestled on a buttery graham cracker crust. With a silky-smooth texture and deep caramel flavor, this dessert is truly indulgent. Whether you’re making it for a special occasion or simply treating yourself, this recipe guarantees bakery-level results right in your own kitchen!
Why You’ll Love This Recipe
- Luxurious Texture – Ultra-creamy filling with a velvety mouthfeel.
- Deep Caramel Flavor – Dulce de leche adds richness without overpowering sweetness.
- No-Fail Baking Technique – Step-by-step instructions for a smooth, crack-free cheesecake.
- Perfect for Any Occasion – Whether it’s a holiday, anniversary, or casual dinner, this dessert steals the show!
- Make-Ahead Friendly – Chilling overnight enhances flavor and makes slicing effortless.
Key Ingredients for Dulce de Leche Cheesecake
Crust:
- 1 ½ cups graham cracker crumbs (about 12 full crackers, crushed)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- Pinch of salt
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup dulce de leche (store-bought or homemade)
- 2 tablespoons all-purpose flour
- ½ cup sour cream (optional, for extra creaminess)
- Pinch of salt
Topping:
- Additional dulce de leche (for drizzling)
- Whipped cream (optional, for serving)
Step-by-Step Instructions
1. Prepare the Crust
Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper or lightly grease it. In a bowl, mix graham cracker crumbs, sugar, melted butter, and salt until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake for 8-10 minutes until lightly golden. Set aside to cool.
2. Make the Cheesecake Filling
Using an electric mixer, beat softened cream cheese until completely smooth (about 2-3 minutes). Scrape the bowl frequently. Add sugar and vanilla extract, mixing until fluffy. Beat in eggs one at a time on low speed, just until incorporated. Fold in dulce de leche and flour until smooth. If using, gently mix in sour cream for extra silkiness.
3. Assemble & Swirl (Optional)
Pour the filling over the cooled crust. If you’d like a swirl pattern, warm extra dulce de leche for 10-15 seconds, then drop spoonfuls onto the surface. Use a toothpick or skewer to create a marbled effect.
4. Bake the Cheesecake
Wrap the outside of the springform pan with aluminum foil to prevent water seepage. Place the pan in a larger baking dish and pour in hot water (about 1 inch deep) for a gentle water bath. Bake at 325°F for 1 hour 10 minutes, until the edges are set but the center is slightly jiggly.
5. Cooling Process (No Cracks!)
- Turn off the oven and let the cheesecake cool inside the oven for 1 hour (prop the door open with a wooden spoon).
- Remove from the water bath and run a knife around the edges to prevent cracking.
- Cool at room temperature for another hour, then refrigerate overnight.
Serving & Garnishing
- Drizzle warm dulce de leche over the cheesecake for a glossy finish.
- Use a sharp knife dipped in hot water (wiped clean between cuts) for bakery-perfect slices.
- Add a dollop of whipped cream for extra indulgence!
Expert Tips for a Perfect Cheesecake
✔ Use Room Temperature Ingredients – Ensures smooth blending and prevents lumps. ✔ Avoid Over-Mixing – Keeps the cheesecake from becoming too dense. ✔ Don’t Skip the Water Bath – Creates a gentle, even bake and prevents cracks. ✔ Let It Cool Gradually – The slow cooling process prevents sinking and cracking. ✔ Chill Overnight – This helps develop the flavors and set the texture.
Storage & Freezing Tips
- Refrigerate: Store cheesecake covered in the fridge for up to 4 days.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
- Thawing: Let thaw overnight in the fridge before serving.
Frequently Asked Questions
→ How do I prevent my cheesecake from cracking?
Slow cooling is key! Let the cheesecake cool in the oven for 1 hour before bringing it to room temperature.
→ Can I use store-bought dulce de leche?
Absolutely! Store-bought works great, but homemade dulce de leche offers deeper caramel notes.
→ How long should I chill the cheesecake?
At least 4-5 hours, but overnight is best for the best flavor and texture.
→ Can I freeze this cheesecake?
Yes! Wrap it tightly and freeze for up to 2 months. Thaw overnight before serving.
→ What’s the best way to cut clean slices?
Use a hot knife, wiping it clean between each cut for perfect slices.
Final Thoughts
This Dulce de Leche Cheesecake is an absolute showstopper—rich, creamy, and perfectly caramel-infused. With a buttery graham cracker crust and a silky dulce de leche filling, it’s the ultimate dessert for special occasions (or anytime you crave something indulgent). Follow these steps, and you’ll have a bakery-quality cheesecake that will impress every time!
