Dulce de Leche Cheesecake Recipe
Rich, creamy cheesecake topped with luscious caramelized dulce de leche.
If you're a caramel lover, this Dulce de Leche Cheesecake is about to become your new favorite dessert. Featuring a buttery graham cracker crust, silky cheesecake filling, and a decadent dulce de leche topping, every bite is smooth, creamy, and packed with sweet caramel flavor.
Perfect for holidays, birthdays, dinner parties, or anytime you're craving an impressive dessert.
Why You'll Love This Recipe
Ultra creamy texture
Rich caramel flavor throughout
Easy make-ahead dessert
Perfect for special occasions
Bakery-quality results at home
Prep Time
25 minutes
Cook Time
1 hour 10 minutes
Chill Time
6 hours
Total Time
7 hours 35 minutes
Servings
12 slices
Ingredients
Graham Cracker Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons brown sugar
Cheesecake Filling
3 (8-ounce) packages cream cheese, softened
1 cup dulce de leche
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons all-purpose flour
Dulce de Leche Topping
1 cup dulce de leche
2 tablespoons heavy cream
Optional Garnishes
Whipped cream
Caramel drizzle
Sea salt flakes
Toffee bits
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F.
In a bowl combine:
Graham cracker crumbs
Melted butter
Brown sugar
Mix until evenly moistened.
Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes.
Allow to cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl beat cream cheese until smooth.
Add:
Dulce de leche
Sugar
Mix until creamy.
Add eggs one at a time.
Mix in:
Vanilla extract
Sour cream
Flour
Beat just until combined.
Step 3: Bake
Pour filling into prepared crust.
Place springform pan inside a larger roasting pan.
Add hot water to create a water bath.
Bake for 65–70 minutes.
The center should still have a slight jiggle.
Turn off oven and crack the oven door.
Allow cheesecake to cool inside the oven for 1 hour.
Step 4: Chill
Remove cheesecake from oven.
Refrigerate for at least 6 hours or overnight.
Step 5: Add the Topping
Warm dulce de leche and heavy cream together until smooth.
Spread over chilled cheesecake.
Let drizzle naturally down the sides.
Step 6: Serve
Slice and garnish with whipped cream, extra caramel drizzle, or a sprinkle of sea salt.
Tips for the Best Dulce de Leche Cheesecake
Use room temperature ingredients.
Avoid overmixing once eggs are added.
Use a water bath for the creamiest texture.
Chill overnight for clean slices.
Run a knife under hot water before slicing.
Variations
Salted Caramel Dulce de Leche Cheesecake
Add 1 teaspoon flaky sea salt to the topping.
Chocolate Dulce de Leche Cheesecake
Add ½ cup melted chocolate to the filling.
Dulce de Leche Swirl Cheesecake
Swirl additional dulce de leche into the batter before baking.
What Is Dulce de Leche?
Dulce de leche is a thick caramel-like sauce made by slowly heating sweetened milk until it becomes rich, creamy, and golden brown. It is popular throughout Latin America and adds incredible flavor to cheesecakes, cakes, cookies, and pastries.
Storage
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 3 months.
Frequently Asked Questions
Can I use store-bought dulce de leche?
Yes. Store-bought dulce de leche works perfectly in this recipe.
Can I make this ahead of time?
Absolutely. Cheesecake is often better the next day after chilling overnight.
Why did my cheesecake crack?
Overbaking and sudden temperature changes are the most common causes. A water bath helps prevent cracking.
Final Thoughts
This Dulce de Leche Cheesecake is rich, elegant, and guaranteed to impress. With its silky cheesecake filling and irresistible caramel topping, it's the perfect dessert for anyone who loves sweet, creamy indulgence.
Save this recipe for your next celebration! 🤎🍰
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