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Dulce de Leche Cheesecake with Graham Cracker Crust Recipe

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4.3 from 64 reviews

This Dulce de Leche Cheesecake combines a rich and creamy cream cheese filling with the luscious sweetness of dulce de leche. Featuring a crunchy graham cracker crust infused with warm cinnamon, this dessert is topped with more dulce de leche and optional crisp pearls for texture, making it an irresistible treat perfect for special occasions or indulgent gatherings.

  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (180 grams) or digestive biscuits
  • 1/4 cup brown sugar (55 grams)
  • 1/4 tsp cinnamon powder
  • 6 tbsp unsalted butter, melted (85 grams)

Cheesecake Batter

  • 907 grams cream cheese, softened (4 packages of 8 oz)
  • 1 cup brown sugar (220 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 cup sour cream (120 grams)
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1 cup dulce de leche
  • 1/2 tsp cinnamon powder

Topping

  • 2/3 cup dulce de leche
  • Crispearls and graham cracker crumbs (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, brown sugar, and cinnamon powder. Pour in the melted butter and mix until the crumbs are evenly coated and clump together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  2. Bake the Crust: Bake the crust in the preheated oven for about 8-10 minutes until set and slightly golden. Remove from the oven and allow it to cool while preparing the batter.
  3. Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the brown sugar and granulated sugar, mixing until fully incorporated and fluffy.
  4. Add Remaining Batter Ingredients: Mix in the sour cream, then add the eggs one at a time, beating gently after each addition to avoid incorporating too much air. Stir in the vanilla extract, salt, cinnamon powder, and 1 cup of dulce de leche until just combined.
  5. Assemble and Bake: Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan in the oven and bake at 350°F (175°C) for 50-60 minutes, or until the center is just set but still slightly jiggly.
  6. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually, which helps prevent cracking. Afterward, remove it from the oven and let it cool completely at room temperature.
  7. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, for the best texture and flavor development.
  8. Add Topping and Serve: Before serving, spread the remaining 2/3 cup dulce de leche on top of the cheesecake. Sprinkle with optional crispearls and additional graham cracker crumbs for extra texture and decoration. Then slice and enjoy!

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
  • The sour cream adds creaminess and tang; avoid substituting it with yogurt as it may alter texture.
  • To prevent cracks, do not overmix the batter and avoid drastic temperature changes during baking and cooling.
  • Crispearls add a delightful crunch but are optional if unavailable.
  • For easy slicing, run a warm knife blade between slices.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/dulce-de-leche-cheesecake-with-graham-cracker-crust-recipe/