Dulce de Leche Cheesecake with Graham Cracker Crust Recipe

If you are searching for a dessert that feels like a warm hug and a celebration all in one, this Dulce de Leche Cheesecake with Graham Cracker Crust Recipe is exactly what you need. Imagine the rich, velvety cream cheese base infused with the caramelized sweetness of dulce de leche, resting atop a perfectly spiced, buttery graham cracker crust. Every bite delivers a melt-in-your-mouth experience that balances smooth texture with a gentle crunch, making this dessert an irresistible crowd-pleaser. Whether it’s an intimate gathering or a festive occasion, this Dulce de Leche Cheesecake with Graham Cracker Crust Recipe will quickly become your go-to showstopper.

Ingredients You’ll Need

This recipe uses straightforward, everyday ingredients that come together seamlessly to create something truly spectacular. Each component plays a vital role — from the buttery crust providing the perfect foundation to the rich cheesecake batter enhanced by the luscious dulce de leche, every element contributes to the cake’s incredible flavor and texture.

• Graham cracker crumbs (1 1/2 cups / 180 grams): Provides a warm, slightly sweet base with a bit of crunch.
• Brown sugar (1/4 cup + 1 cup): Adds deep caramel notes and sweetness to both crust and filling.
• Cinnamon powder (1/4 tsp + 1/2 tsp): Brings a fragrant warmth that elevates every bite without overpowering.
• Unsalted butter (6 tbsp / 85 grams, melted): Binds the crust ingredients while adding richness and moisture.
• Cream cheese (907 grams / 4 packages): The creamy heart of the cheesecake, softened for perfect texture.
• Granulated sugar (1/4 cup / 50 grams): Works alongside brown sugar for balanced sweetness and texture.
• Sour cream (1/2 cup / 120 grams): Adds tanginess and moisture, ensuring a smooth, luscious cheesecake.
• Large eggs (4, room temperature): Essential for structure and binding the cheesecake together.
• Vanilla extract (1 tbsp): Infuses the batter with a delicate, irresistible aroma.
• Salt (1/2 tsp): Enhances sweetness and brightens the flavors.
• Dulce de leche (1 2/3 cups total): The star ingredient that lends that signature caramel creaminess both folded into the cheesecake and as a topping.
• Crispearls and extra graham cracker crumbs (optional): For added texture and decorative flair.

How to Make Dulce de Leche Cheesecake with Graham Cracker Crust Recipe

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven and lining a springform pan. Combine the graham cracker crumbs, brown sugar, and 1/4 teaspoon of cinnamon in a bowl. Pour in the melted unsalted butter and mix until the crumbs are evenly coated and stick together when pressed. Press this mixture firmly into the bottom of your pan, creating an even crust layer. Bake for about 10 minutes to set the crust, then let it cool while you prepare the filling. This crust offers a golden base that contrasts beautifully with the creamy filling.

Step 2: Make the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese until super smooth and creamy, making sure there are no lumps—this is key for that silky texture. Gradually add in the brown sugar and granulated sugar, continuing to mix until fully incorporated. Blend in the sour cream for moisture and tang, then crack in the eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in vanilla extract and salt, giving the mixture a final whip. The batter should feel luscious and thick, ready to marry with the dulce de leche.

Step 3: Incorporate the Dulce de Leche

Reserve 2/3 cup of dulce de leche for the topping. Gently fold the remaining 1 cup of dulce de leche and 1/2 teaspoon cinnamon into the cheesecake batter. Take your time here so that the dulce de leche swirls perfectly throughout, creating pockets of caramel bliss in every slice. Avoid overmixing to keep some lovely texture contrast.

Step 4: Bake the Cheesecake

Pour the batter over the cooled graham cracker crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake the cheesecake at a moderate temperature for about 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when nudged. This ensures a creamy, custard-like consistency. Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for an hour to prevent cracking.

Step 5: Add the Dulce de Leche Topping and Chill

After the cheesecake has cooled to room temperature, evenly spread the reserved 2/3 cup of dulce de leche on top. For a charming crunch and added decoration, sprinkle crispearls and extra graham cracker crumbs on the surface. Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight, so it can fully set and develop its rich, indulgent flavors.

How to Serve Dulce de Leche Cheesecake with Graham Cracker Crust Recipe

Garnishes

Simple yet elegant garnishes can turn a delicious cheesecake into a stunning centerpiece. Fresh berries such as raspberries or sliced strawberries add a burst of vibrant color and a subtle tartness that offsets the richness. A dusting of powdered sugar or a drizzle of chocolate sauce can also elevate the dessert’s visual appeal. Crispearls lend a playful crunch and a professional touch, while extra cinnamon sprinkled on top enhances the warmth of flavors.

Side Dishes

This cheesecake pairs wonderfully with light accompaniments. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream complements the dense texture perfectly. For something refreshing, a citrus salad or mint-infused fruit medley cuts through the sweetness and adds balance. Hot beverages like espresso or a spiced chai tea make excellent companions to this dessert, enhancing the cozy, indulgent experience.

Creative Ways to Present

Try slicing the cheesecake into mini portions served in clear dessert cups layered with crumbled graham crackers and dulce de leche drizzle for a playful twist. Alternatively, use decorative plates with a swipe of caramel sauce artfully placed beneath each slice. If hosting a party, create a build-your-own cheesecake bar with toppings like toasted nuts, caramel popcorn, or chocolate shavings to engage your guests and make dessert time extra fun.

Make Ahead and Storage

Storing Leftovers

Once covered tightly with plastic wrap or stored in an airtight container, this cheesecake can last in the refrigerator for up to five days. The flavors deepen over time, making leftovers just as delightful as the first slice. Keeping it chilled and well-sealed prevents drying out and keeps the crust crisp.

Freezing

Your Dulce de Leche Cheesecake with Graham Cracker Crust Recipe also freezes beautifully. Wrap it securely in plastic wrap and foil before placing it in the freezer. It can be frozen for up to two months. When ready to enjoy, thaw it gently in the refrigerator overnight. This makes it a fantastic make-ahead dessert choice for special occasions or last-minute celebrations.

Reheating

While cheesecake is best served chilled, if you prefer a slightly softer texture, let it sit at room temperature for about 15 to 20 minutes before slicing. Avoid microwaving as it can affect the texture and cause the fats to separate. Instead, a gentle warming at low temperature in an oven for a few minutes can help take the chill off while preserving its lusciousness.

FAQs

Can I use store-bought dulce de leche for this cheesecake?

Absolutely! Store-bought dulce de leche works wonderfully and saves time. Just make sure to use a quality brand for the best flavor and texture in your cheesecake.

How do I prevent cracks on the surface of my cheesecake?

To avoid cracks, bake the cheesecake gently at a moderate temperature and cool it slowly by leaving the oven door ajar after baking. Also, avoid overmixing the batter and make sure all ingredients are at room temperature before starting.

Can I substitute the graham cracker crust with another type?

Definitely! You can use digestive biscuits, vanilla wafer crumbs, or even a nut-based crust if you prefer. Just adjust the sugar and butter quantities as needed to achieve a similar texture and flavor balance.

Is it possible to make this cheesecake gluten-free?

Yes! Simply use gluten-free graham cracker crumbs or cookies for the crust and double-check all other ingredients to ensure they are gluten-free. The cheesecake filling is naturally gluten-free.

How long does it take to chill before the cheesecake is ready to serve?

For the best texture and flavor, chilling for at least 6 hours is recommended, though overnight refrigeration is ideal. This allows the cheesecake to set completely and the dulce de leche to meld beautifully into the batter.

Final Thoughts

This Dulce de Leche Cheesecake with Graham Cracker Crust Recipe is a testament to how simple ingredients and heartfelt baking can come together to create pure magic. The caramel-tinged creaminess balanced by a buttery, spiced crust makes it impossible to resist. I truly hope you give this recipe a try soon and watch it become one of your all-time favorites to share with family and friends. Happy baking and even happier tasting!

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