Creamy Dulce de Leche Cheesecake Recipe for Easy Dessert
This Dulce de Leche Cheesecake combines a buttery graham cracker crust with a creamy cream cheese filling enriched with dulce de leche, topped with a sprinkle of sea salt flakes for a perfect balance of sweet and salty in every bite.
- Prep Time: 25 minutes
- Cook Time: 1 minutes
- Total Time: 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Ingredients
Units
Scale
Crust
- 16 graham crackers (Note 1)
- 1/4 cup granulated sugar
- 10 tablespoons unsalted butter (melted)
Filling
- 24 oz cream cheese (softened Note 2)
- 1/3 cup granulated sugar
- 1 (14oz) can dulce de leche (divided)
- 1/2 cup sour cream
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 3 large eggs (at room temperature)
Topping
- Sea salt flakes for dusting
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.
- Form the crust: 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 oven: 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.
- Mix in ingredients: 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: 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 batter: 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: Bake the cheesecake for 1 hour, or until the edges of the cheesecake is set, but the center is slightly wobbly.
- Cool in oven: Turn off the oven heat and cool the cheesecake in the oven slowly for 1-2 hours.
- Remove and chill: Remove from the oven and cool completely. Then cover with a plastic wrap and refrigerate it for at least an hour, or preferably overnight.
- To serve: When ready to serve, run an offset spatula (or a butter knife) around the edges, and remove springform sides.
- Finish topping: Spread the reserved dulce de leche on top and sprinkle flakey sea salt, if desired.
Notes
- Note 1: Use graham crackers for best crust texture.
- Note 2: Soften cream cheese before mixing for smooth filling.