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Dulce de Leche Cheesecake Recipe

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4.1 from 46 reviews

This Dulce de Leche Cheesecake is a rich, creamy dessert featuring a crunchy pecan and graham cracker crust, a smooth cream cheese and dulce de leche filling, and a luscious dulce de leche topping. Baked in a water bath for perfect texture, it’s a crowd-pleasing sweet treat ideal for special occasions or any time you’re craving an indulgent dessert.

  • Total Time: 7 hours 30 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 16 (62 grams) Honey Maid graham crackers
  • 1 cup (125 grams) pecans, lightly toasted
  • ¼ cup (50 grams) brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon Kosher salt
  • ½ cup (113 grams) unsalted butter, melted

Cheesecake Filling

  • 4 (8oz) blocks (904 grams) full-fat cream cheese, softened to room temperature
  • ½ cup (115ml) heavy cream
  • ½ cup (100 grams) sugar
  • 1 tablespoon (7.5 grams) cornstarch
  • ¼ teaspoon Kosher salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 4 large eggs
  • 1 cup (225 grams) dulce de leche

Topping

  • ½ cup (115ml) heavy cream
  • 1 ½ cups (340 grams) dulce de leche

Instructions

  1. Make the crust: Preheat the oven to 350ºF with a rack positioned in the middle. Combine graham crackers, toasted pecans, brown sugar, cinnamon, and salt in a food processor and pulse until finely ground. Add melted butter and pulse until mixture resembles wet sand. Grease a 9 or 10-inch springform pan and wrap the outside tightly with foil. Press the crumb mixture firmly into the bottom and up the sides of the pan, ensuring it is compact.
  2. Bake the crust: Bake the crust for 8 to 10 minutes, then remove and let cool completely at room temperature.
  3. Prepare cheesecake batter: Using a hand mixer, beat the cream cheese, heavy cream, sugar, cornstarch, salt, vanilla extract, and lemon juice until smooth. Add eggs one at a time, beating well after each addition. Fold in the dulce de leche gently, being careful not to overmix.
  4. Set up water bath: Boil a kettle of water. Pour the cheesecake batter into the cooled crust. Place the springform pan into a roasting pan, then place the roasting pan in the oven. Carefully pour boiling water into the roasting pan until it reaches about 2 inches up the sides of the springform pan.
  5. Bake cheesecake: Bake for 55 minutes until the cheesecake is almost set – the center should jiggle slightly when shaken but the edges will be firm. Turn off the oven and crack the door open, using a wooden spoon to keep it ajar. Let the cheesecake cool in the oven for 1 hour.
  6. Chill cheesecake: Remove cheesecake from the oven and water bath and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  7. Make topping: Heat heavy cream in a saucepan over medium-low heat until it begins to boil. Add dulce de leche and stir constantly until slightly thickened, about 5 to 8 minutes. Remove from heat and allow to cool; the sauce will thicken more as it cools.
  8. Serve: Remove cheesecake from fridge and springform pan 30 minutes before serving. Run a knife around the edges to loosen. Pour cooled dulce de leche sauce over the cheesecake and serve.

Notes

  • Press crumbs firmly into the pan to avoid a crumbly crust.
  • Be careful not to overmix the cheesecake batter once eggs and dulce de leche are added to maintain smooth texture.
  • Wrapping the springform pan with foil prevents water from seeping into the cheesecake during the water bath.
  • The water bath ensures even baking and prevents cracking on the cheesecake surface.
  • Allowing the cheesecake to chill thoroughly enhances flavor and texture.
  • The dulce de leche topping can be prepared ahead of time and refrigerated; gently reheat before serving if desired.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/dulce-de-leche-cheesecake-recipe/