Decadent Dulce de Leche Cheesecake
Sweet and creamy with touch of sea salt, this decadent dulce de leche cheesecake is quite a treat! All the steps are laid out for you in easy-to-follow visuals so you can achieve this decadent dessert right in your own kitchen.
It’s no secret I love cheesecakes. The taller, the creamier, the better! And preferably with lots of crust.
This time I made one with my all time favorite sweet treat: dulce de leche. I don’t know what took me so long to make this sweet deliciousness, but it did happen. Not once, but twice in one month!
Don’t let the fancy name fool you. Dulce de leche is nothing but cooked sweetened condensed milk. It’s my addiction. So simple, yet so complex. It’s one item I always have in my pantry. Here’s what I do. I buy like 10 cans of sweetened condensed milk at a time (cashiers probably think I have a problem and they’re probably not far off!), stock 5 of them in the pantry, and then boil the other 5 in a large pot of water for a few hours. Boiled cans of sweetened condensed milk are then cooled and stored in the pantry. Easy peasy, right? I shared more details of this process in this post, so I won’t go into too much detail here.
Instead let’s dive into the cheesecake. Shall we?
This cheesecake is massive! With tall, buttery, crumbly crust and smooth creamy cheesecake filling topped with more dulce de leche. To offset all the sweetness, sprinkle a little bit of sea salt! Decadent, truly decadent!
This impressive cheesecake isn’t that difficult to make. All the steps are laid out right here for you.
Couple of things to keep in mind:
- Start with softened cream cheese for the smoothest filling. Simply bring cream cheese out on the counter about an hour before you start. Bring out the eggs while you’re at it.
- When you start adding the eggs, don’t beat the batter on high speed, because you’ll incorporate too much air into the batter, which is #1 reason for cracked cheesecake.
- Another trick to prevent cracks is to run a knife between the crust and pan soon after the cheesecake is out. But don’t sweat too much about it, because crack or no crack, doesn’t matter. You’ll smear dulce de leche all over the cheesecake. (Just between you and I, this cheesecake you’re looking at actually has a pretty big crack. But who the heck cares!)
- Before serving, I highly recommend sprinkling some sea salt on top, as it balances some of the sweetness of the cheesecake. I love this Maldon sea salt flakes, it’s the best stuff!
Now, invite a few good friends for a coffee, or tea and bake this delicious cheesecake to indulge!
I really, really want you try this creamy sweet deliciousness. You have to have a major sweet tooth though! But I promise you’ll love each and every bite. So many flavors and textures going on here: creamy smooth filling, buttery crumbly crust, salty n’ sweet dulce de leche topping. Ah, I can’t even…
Hope I got you craving some cheesecake. Quick question for you: What’s your favorite cheesecake flavor? Let me know in the comments below.
Thank you so much for stopping by!
Decadent Dulce de Leche Cheesecake
Sweet and creamy with touch of sea salt, this decadent dulce de leche cheesecake is quite a treat!
Yield: 12-16 servings
- 18 full sheets of graham crackers (about 300gr cookies)
- ¼ cup (50gr) sugar
- 10 tablespoons (140gr) unsalted butter, melted
For cheesecake filling:
- 24oz (700gr) cream cheese, softened (Brick-style, full fat version)
- 1/3 cup (65gr) sugar
- 1 can (400gr/14oz) dulce de leche, divided
- ½ cup (125gr) sour cream
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- 3 large eggs, at room temperature
- Sea salt flakes for dusting, optional (I love this Maldon sea salt flakes.)
- To make the crust, crush the graham crackers in a food processor until fine crumbs form.
- Add sugar and melted butter and pulse until the crumbs are evenly moistened. Transfer the crumbs into a 9-inch springform pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.
- Preheat the oven to 350°F (175°C).
- To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Stir in the sugar. Then add about ¾ of dulce de leche (the remaining ¼ of the can will be used for spreading on top for decoration) and sour cream. Continue to mix until combined.
- Stir in vanilla extract and salt. Beat in the eggs one at a time and mix just until combined on low speed. Transfer the batter into the prepared crust.
- Bake the cheesecake for 45-50 minutes, or until the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for 2 hours. Then refrigerate to set completely for at least another 2 hours.
- When ready to serve, remove springform sides of the pan and spread the reserved dulce de leche on top. Sprinkle some sea salt, if desired. Store the cheesecake in a fridge, covered, for up to 5 days.
For step-by-step photos and additional notes, read the post above.
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