Dulce de Leche Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1½ cups graham cracker crumbs (about 12 full graham crackers, crushed)
02 -
¼ cup granulated sugar
03 -
½ cup (1 stick) unsalted butter, melted
04 -
A pinch of salt
→ Cheesecake Filling
05 -
3 (8 oz) packages cream cheese, softened
06 -
1 cup granulated sugar
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 cup dulce de leche (store-bought or homemade)
10 -
2 tablespoons all-purpose flour
11 -
½ cup sour cream (optional, for extra creaminess)
12 -
A pinch of salt
→ Topping
13 -
Additional dulce de leche (for drizzling)
14 -
Whipped cream (optional, for serving)
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper or lightly grease it. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand. Press firmly into the bottom of the pan. Bake for 8-10 minutes until lightly golden. Set aside to cool.
02 -
Beat softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes). Add sugar and vanilla extract, continuing to beat until fluffy. Add eggs one at a time, beating well after each. Mix in dulce de leche and flour until smooth. If using, incorporate sour cream for extra creaminess.
03 -
Pour the filling into the cooled crust. For a swirl pattern, warm extra dulce de leche for 10-15 seconds, drop spoonfuls on top, and use a toothpick to create a marbled effect.
04 -
Bake at 325°F for 1 hour 10 minutes until mostly set but slightly jiggly in center. Turn off oven and leave cheesecake inside for 1 hour to cool slowly (prevents cracking). Remove and cool completely at room temperature.
05 -
Cover with plastic wrap and refrigerate for at least 4-5 hours or overnight to set fully and develop flavors.
06 -
Remove from springform pan and place on a serving platter. Drizzle with extra dulce de leche and add whipped cream if desired. Slice with a clean, sharp knife between cuts.
# Notes:
01 -
Slow cooling in the oven helps prevent the cheesecake from cracking
02 -
Can be made a day ahead for best flavor development
03 -
For clean slices, wipe knife between each cut