Dulce de Leche Cheesecake (Print version)
A creamy baked Dulce de Leche Cheesecake with a buttery cookie crust, caramel filling, and a glossy dulce de leche topping.
# Ingredients:
For the crust
01 -
2 cups (200 g) Maria cookie or graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
1/4 teaspoon fine salt
04 -
6 tablespoons (85 g) unsalted butter, melted
For the filling
05 -
24 oz (680 g) full-fat cream cheese, softened
06 -
3/4 cup (150 g) granulated sugar
07 -
1/2 cup (120 g) sour cream, room temperature
08 -
3/4 cup (240 g) dulce de leche
09 -
2 teaspoons vanilla extract
10 -
1/4 teaspoon fine salt
11 -
3 large eggs, room temperature
For the topping
12 -
1/2 cup (160 g) dulce de leche
13 -
2 tablespoons heavy cream
14 -
Flaky salt, optional
# Instructions:
01 -
Heat the oven to 325 F. Grease a 9-inch springform pan and wrap the outside tightly with heavy foil to protect it from the water bath.
02 -
Mix the cookie crumbs, sugar, salt, and melted butter until evenly moistened. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool while you make the filling.
03 -
Beat the softened cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes. Scrape the bowl well.
04 -
Mix in the sour cream, dulce de leche, vanilla, and salt. Add the eggs one at a time on low speed, mixing only until each egg disappears.
05 -
Pour the filling into the crust. Set the springform pan in a roasting pan and add hot water halfway up the sides. Bake 60-70 minutes, until the edges are set and the center still jiggles slightly.
06 -
Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour, then cool to room temperature and refrigerate at least 6 hours or overnight.
07 -
Warm the dulce de leche with heavy cream until spreadable. Spoon it over the chilled cheesecake, spread gently, and finish with flaky salt if desired.
# Good to know:
01 -
Chill at least 6 hours before slicing for the cleanest texture.
02 -
Use block-style full-fat cream cheese, not whipped cream cheese.
03 -
A water bath gives the smoothest baked cheesecake texture.