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sliced dulce de leche cheesecake on a white serving platter.

Dulce de Leche Cheesecake

Prep Time: 20 minutes
Cook Time: 1 hour
4 hours
Total Time: 5 hours 30 minutes
Servings: 12 servings
Calories: 432kcal
Author: Shinee
Enjoy this flawlessly creamy and smooth dulce de leche cheesecake with a sprinkle of sea salt.
Print Recipe

Ingredients

For curst:

  • 16 graham crackers Note 1
  • ¼ cup (50g) granulated sugar
  • 10 tablespoons (140g) unsalted butter melted

For cheesecake filling:

  • 24 oz (700g) cream cheese softened Note 2
  • 1/3 cup (65g) granulated sugar
  • 1 can (400g/14oz) dulce de leche divided
  • ½ cup (125g) 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.)

Instructions

To prepare the pan:

  • Layer 2 large heavy-duty foil and put a 9-inch springform pan in the middle, as pictured. Tightly wrap the pan with foil, being careful not to make a hole.

To make the crust:

  • Crush graham crackers in a food processor until fine crumbs form. And add sugar and then 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 filling:

  • In a mixing bowl with paddle attachment, beat cream cheese on medium speed until fluffy, about 2 minutes.
  • Stir in sugar, about ¾ of dulce de leche, sour cream, vanilla extract and salt. Beat the mixture until smooth, about 2 minutes, scraping the sides of the bowl halfway.
  • Add eggs one at a time, mixing well after each addition on medium low speed. Scrape the sides of the bowl again and mix for another 30 seconds.
  • Pour the batter into the prepared crust. Tap it on the counter couple of times to burst any trapped air bubbles.

To bake:

  • Place the cheesecake in a large roasting pan and pour 1 cup of hot water into the roasting pan. (Alternatively, place a baking pan of water on the bottom rack, if you don't have a large enough roasting pan to fit the cheesecake pan.)
  • Bake the cheesecake for 1 hour, or until the edges of the cheesecake is set, but the center is slightly wobbly.
  • Turn off the oven heat and cool the cheesecake in the oven slowly for 1-2 hours.
  • Remove from the oven and cool completely. Then cover with a plastic wrap and refrigerate it for at least an hour, or preferably overnight.
  • When ready to serve, run an offset spatula (or a butter knife) around the edges, and remove springform sides.
  • Spread the reserved dulce de leche on top and sprinkle flakey sea salt, if desired.

Notes

Note 1: You'll need 2 sleeves of graham crackers, equivalent to 260g of crackers.
Note 2: Use full fat, brick-style cream cheese. No whipped or reduced fat cream cheese for the best result.
Storing Tips:
- This cheesecake is a perfect make-ahead dessert. Store cooled cheesecake, tightly covered, in the fridge for up to 3 days. Or freeze for up to 1 month.
- Refrigerate leftover cheesecake, in an airtight container, for up to 5 days.

Nutrition

Servings: 1 slice
Calories: 432kcal
Carbohydrates: 27g
Protein: 6g
Fat: 34g
Sugar: 16g
Sodium: 378mg