Dulce de Leche Cheesecake
This Dulce de Leche Cheesecake combines a creamy, silky cheesecake base with rich, caramelized dulce de leche for an indulgent, flavorful dessert. Perfect for dessert lovers and special occasions, this recipe features simple ingredients and a luscious marbled effect, finished with a glossy dulce de leche topping for a truly decadent treat.
- Author: Gloria
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes (including chilling time)
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free Option (if gluten-free crust used)
For the Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 oz (675 g) full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup dulce de leche (divided: half folded into filling, half reserved for topping)
- Prepare the Crust: Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a springform pan to form a firm crust and refrigerate while making the filling.
- Whip the Cream Cheese Filling: Beat softened cream cheese with sugar until smooth. Add eggs one at a time, mixing fully after each addition. Incorporate vanilla extract for aromatic depth.
- Incorporate Dulce de Leche: Gently fold about half of the dulce de leche into the cream cheese mixture to create a marbled effect. Set aside the remaining dulce de leche for topping.
- Bake the Cheesecake: Pour the filling over the chilled crust. Bake in a preheated oven at 325°F (160°C) for 50–60 minutes until edges are set and center is slightly jiggly.
- Cool and Add Topping: Allow the cheesecake to cool completely at room temperature. Spread the remaining dulce de leche evenly on top for a glossy finish, then refrigerate for at least 4 hours or overnight to set perfectly.
Notes
- Use room temperature cream cheese and eggs to avoid lumps in the batter.
- Beat just until combined to prevent cracking.
- Bake in a water bath to maintain even heat and avoid cracks.
- Chill thoroughly for the best texture and flavor melding.
- Choose high-quality dulce de leche for maximum decadence.
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 430
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: dulce de leche cheesecake, caramel cheesecake, creamy dessert, marbled cheesecake, no bake crust option, dulce de leche dessert