Dulce de Leche Cheesecake
If you're a fan of dulce de leche, this cheesecake is one of the best desserts you can make to highlight it. It's smooth and rich, with just the right amount of this caramel spread. It can be made ahead and kept in the fridge for several days or frozen.
Servings 8 servings
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.
Notes
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 to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Respect the cooling and chilling times given in the recipe card's instructions. This is important for texture and flavor.
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.
Topping: if you're piping it (my recommendation), 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.
