What I have to say about this cheesecake with dulce de leche is that everyone should try it. The combination of this caramel-like spread and a classic cheesecake batter is superb—sweet but not cloying, smooth and just plain fantastic!
My favorite cheesecake? Probably
This might be my flagship cheesecake recipe, being as I am from Argentina where dulce de leche rules.
What I have to say about a cheesecake with dulce de leche is that everyone should try it. I'm biased, I know. But yes, I think everyone should take a bite.
This cheesecake is not as tall as others. It's rich and creamy, and I felt smaller slices were the way to go. But you can go back for another slice and solve that issue.
The key to this cheesecake?
It has just the perfect amount of dulce de leche, allowing it to shine through while maintaining its undeniable cheesecake texture.
I tried swirling in more natural dulce de leche or adding a layer on top, but it didn't really work. It was too gooey and sometimes cloying. So it ended up being simple, without much of a topping or decoration.
I'd say it's the best one, but hey, I'm biased.
Type of dulce de leche to use
I use and recommend regular dulce de leche (as opposed to pastry or baking dulce de leche, which is thicker and used for fillings), as it will thicken as it bakes.
- To make your own, I have posted two ways of making it and both work for this cheesecake: 1 ingredient dulce de leche with sweetened condensed milk (my first recommendation), and my family's traditional dulce de leche recipe.
- Or simply buy it. It's easily available online or in some supermarkets and specialty stores. Look for the traditional one and not the one labeled 'repostero'. For my favorite brands, go to the ingredients page.
Steps to make dulce de leche cheesecake
I have posted two ways of making this spread, and both work for this cheesecake: 1 ingredient dulce de leche, and my family's traditional dulce de leche recipe.
Room temperature
The ingredients must be at room temperature, or they will not integrate quickly and well. You should be able to mix the batter with a hand whisk.
Final batter
The dulce de leche cheesecake batter is golden brown and a little thicker than regular ones. Make sure it's evenly colored with no streaks.
Baking
The cheesecake needs to cool down and be refrigerated for several hours before serving. Run a flat knife around the edges to loosen up any stuck parts before removing the springform ring.
Topping
if you're piping it, you need pastry or confectioners' dulce de leche, which is thicker and holds well. If you only have regular dulce de leche (the same you used for the batter), simply spread a thin layer on top. Or leave it plain.
Vintage Kitchen Tip
Follow the recipe's instructions for cooling down and refrigerating the cheesecake before serving. These steps are important to achieve a creamy dessert, so don't skip them.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Use regular dulce de leche, not pastry or the one labeled 'repostero'.
- Respect the cooling and chilling times given in the recipe card's instructions. This is important for texture and flavor.
- Storage: keep leftovers refrigerated in an airtight container or covered with plastic wrap.
- Make ahead: cheesecakes can be made up to 5 days ahead and kept refrigerated in the pan, well covered with plastic wrap so they don't dry out.
- Can you freeze this cheesecake? Yes, you can, and it's a great way to plan ahead. It keeps frozen for a month. Cover it in plastic wrap and then aluminum foil. Thaw at room temperature, uncovered. Or overnight in the fridge.
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Dulce de Leche Cheesecake
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Ingredients
Graham cracker crust:
- 1 ⅓ cups ground graham crackers, store-bought or homemade graham crackers
- ¼ cup unsalted butter, melted
For the cheesecake filling:
- 1 ¼ cups cream cheese, regular, full fat, at room temperature
- ¾ cup sour cream, regular, full fat, at room temperature
- ¼ cup brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup regular dulce de leche, not pastry, see Notes below
- pinch of salt
- ¼ cup heavy cream, at room temperature
Topping:
- ½ cup dulce de leche, optional (see Notes below)
Instructions
- Turn on the oven to 325°F (170ºC). Grease or spray an 8-inch (22cm) round pan with a removable bottom (springform pan).
Graham crumb crust:
- Stir 1 ⅓ cups ground graham crackers with ¼ cup unsalted butter, melted, until it’s integrated and looks like wet sand.
- Press it to cover the bottom of the pan and bake it for 10-15 minutes, until very lightly browned. Let it cool on a cooling rack but do not turn off the oven.
Dulce de leche cheese mixture:
- In a large bowl, beat 1 ¼ cups cream cheese until smooth. I use a hand whisk, but you can use an electric mixer at low speed. Add ¾ cup sour cream and mix well.
- Add ¼ cup brown sugar and mix until well combined.
- Add 2 eggs and 1 teaspoon vanilla extract and stir until well without beating. Use a whisk to integrate well. We don't want to incorporate unnecessary air so the cheesecake bakes without puffing up much.
- Add ¾ cup regular dulce de leche, pinch of salt and ¼ cup heavy cream. Mix until well combined and the mixture is even in color. Don't beat.
- Pour the batter into the prepared pan.
- Bake for 10 minutes at 325°F (170°C). Lower the temperature to 275°F (140ºC) and bake for about 40 minutes. It might be more, depending on the oven.
- It should still be a little jiggly in the middle (flan type), with the edges a little puffed with some cracks. Turn off the oven and leave the door ajar with the cheesecake inside for 20 more minutes.
- Turn off the oven and leave it inside for 20 more minutes.
- Let it cool completely on a wire rack.
- Wrap the pan in plastic wrap or aluminum foil and put it in the refrigerator for at least 6 hours. I like to make cheesecakes the day before. At this point, you can keep it in the fridge for 3 days or freeze it for a month, always well-wrapped.
To serve:
- Run a smooth-bladed knife around the edges of the pan to release any parts that might've stuck. Carefully remove the springform ring and with a spatula, transfer the cheesecake to the serving plate.
- Pipe pastry dulce de leche around the cake (see Notes below), spread a thin layer of regular dulce de leche or leave it plain. Cut into servings and serve.
- Store leftovers, covered, in the fridge for a few days or freeze for a month.
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