Dulce de leche cheesecake

Here’s a creamy, indulgent Dulce de Leche Cheesecake recipe — rich, smooth, with a buttery crust and a caramel swirl or topping that takes it over the top. Perfect for special occasions or serious dessert cravings!

🍰 Dulce de Leche Cheesecake

🧂 Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs (or Maria cookies/digestive biscuits)

• ¼ cup sugar

• ½ cup (1 stick) butter, melted

• Optional: Pinch of cinnamon

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup dulce de leche (plus more for topping)

• ¾ cup sugar

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or heavy cream

Optional Topping:

• ¼–½ cup dulce de leche, warmed

• Sea salt flakes (for salted caramel lovers)

🔥 Instructions:

1. Prep the Crust:

• Preheat oven to 325°F (160°C).

• Mix graham crumbs, sugar, melted butter, and cinnamon.

• Press into the bottom of a 9-inch springform pan.

• Bake for 8–10 minutes. Let cool while making the filling.

2. Make the Filling:

• In a large bowl, beat cream cheese until smooth (about 2–3 minutes).

• Add sugar and mix until combined.

• Add eggs one at a time, mixing on low speed.

• Add vanilla and sour cream (or cream), and mix until just combined.

• Fold in 1 cup dulce de leche gently.

3. Assemble & Bake:

• Pour filling into crust.

• Optional: Swirl in a few tablespoons of extra dulce de leche on top before baking.

• Tap the pan gently on the counter to release air bubbles.

• Bake in a water bath* at 325°F (160°C) for 55–70 minutes, or until edges are set and the center jiggles slightly.

*To do a water bath: wrap the springform pan tightly with foil and place in a larger pan filled with 1 inch of hot water.

4. Cool & Chill:

• Let cheesecake cool in the oven with the door cracked for 1 hour.

• Refrigerate at least 6 hours or overnight before serving.

5. Serve:

• Warm a little dulce de leche and drizzle over the top.

• Optional: Sprinkle with flaky sea salt for that salted caramel magic.

• Slice with a clean, warm knife for perfect cuts.

🧊 Storage:

• Store covered in the fridge for up to 5 days.

• Freezes well (wrap tightly without toppings).

📝 Tips:

• Use store-bought dulce de leche, or make your own by simmering sweetened condensed milk.

• For extra depth, add a splash of espresso or bourbon to the filling.

Want a no-bake version or individual mini cheesecakes? I can share those too!