How to Make Dulce de Leche Cheesecake: A Heavenly Dessert Recipe

Dulce de leche cheesecake – even saying its name feels decadent. It combines the tangy creaminess of classic cheesecake with the rich, caramel goodness of dulce de leche. This recipe will guide you through creating this impressive dessert, perfect for birthdays, potlucks, or any occasion that calls for something special.

Even if you’re a baking newbie, don’t be intimidated! With simple, step-by-step instructions, we’ll have you feeling like a star baker in no time. Are you ready to wow your friends and family? Let’s get started!

Ingredients You’ll Need

For the Crust:

• 1 ½ cups (180g) graham cracker crumbs
• 5 tbsp (70g) unsalted butter, melted
• ¼ cup (50g) granulated sugar
• Pinch of salt

For the Cheesecake Filling:

• 32 ounces (907g) full-fat cream cheese, softened to room temperature
• 1 ¾ cups (350g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp pure vanilla extract
• ¼ cup (60ml) sour cream

For the Dulce de Leche Swirl:

• 1 cup (300g) dulce de leche (store-bought or homemade)

Optional Garnishes:

• Fresh berries
• Whipped cream
• Chocolate shavings

Equipment You’ll Need

• 9-inch springform pan
• Food processor (or a zip-top bag and rolling pin to crush the graham crackers)
• Mixing bowls
• Electric mixer
• Rubber spatula
• Roasting pan
• Baking sheet

Baking the Perfect Dulce de Leche Cheesecake: Step-by-Step

1. Preparing the Crust

1. Preheat your oven to 350°F (175°C).
2. In your food processor, pulse the graham crackers until they are finely ground. Add the melted butter, sugar, and salt. Pulse until the mixture resembles wet sand.
3. Press the crumb mixture into the bottom of your springform pan, creating an even layer. Use the bottom of a measuring cup or glass to pack it down firmly.
4. Bake for 10 minutes. Then, set aside to cool while you prepare the cheesecake filling.

2. Mixing the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy.
2. Add the eggs and egg yolks one at a time, scraping down the sides of the bowl after each addition, ensuring everything is well combined.
3. Stir in the vanilla extract and sour cream until just combined. Be careful not to overmix.

Expert Tip: Overmixing can incorporate too much air into the batter, leading to cracks in your cheesecake. Mix until just combined for a smooth and crack-free result.

3. Assembling the Cheesecake

1. Pour the cheesecake batter over the cooled crust. Gently tap the pan on the counter a few times to release any air bubbles.
2. Drop spoonfuls of dulce de leche over the cheesecake batter. Then, using a butter knife or toothpick, swirl the dulce de leche into the batter, creating a marbled effect.

4. The Water Bath Method for a Creamy Cheesecake

1. Wrap the bottom of your springform pan tightly with aluminum foil to prevent any water from seeping in.
2. Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.

5. Baking and Cooling

1. Bake in the preheated oven for 50-60 minutes, or until the cheesecake is just set around the edges and the center is slightly jiggly.
2. Turn off the oven and leave the cheesecake to cool in the water bath for an hour. This allows it to cool gradually and prevents sudden temperature changes that can cause cracks.
3. Remove the cheesecake from the water bath and run a thin knife around the edges to loosen it from the sides of the pan. This will prevent cracking as it continues to cool.
4. Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to fully set.

Expert Tip: For a cleaner cut, use a warm, dry knife. Dip the blade in hot water, wipe it dry, and then slice through the cheesecake for a smooth, beautiful finish.

Serving and Garnishing Your Masterpiece

Once chilled and set, your dulce de leche cheesecake is ready to be enjoyed! Carefully remove the sides of the springform pan. Slice into wedges and serve.

Get creative with garnishes! Fresh berries add a burst of color and freshness, while whipped cream adds extra indulgence. Chocolate shavings or a drizzle of melted chocolate provide a touch of elegance.

FAQs about Making Dulce de Leche Cheesecake

Can I use a different type of crust?

Absolutely! While graham cracker crust is classic, feel free to experiment with different cookie crumbs like digestive biscuits or chocolate wafers. You can even use a nut-based crust for a gluten-free option.

Can I make dulce de leche from scratch?

Yes, you can! It’s easier than you might think. Simply simmer a can of sweetened condensed milk in a pot of water for a few hours, making sure the can is always submerged.

My cheesecake cracked! What went wrong?

Don’t worry; cracks happen! Over-mixing the batter, baking at too high a temperature, or cooling the cheesecake too quickly can all cause cracks. Don’t be afraid to cover any imperfections with a generous amount of whipped cream and your favorite toppings.

How long does cheesecake last in the fridge?

Cheesecake can be stored in an airtight container in the refrigerator for up to 4 days.

Indulge in the Richness!

This dulce de leche cheesecake is a guaranteed crowd-pleaser. With its creamy texture, sweet and tangy flavors, and impressive presentation, it’s a dessert that will have everyone asking for seconds. So go ahead, bake a slice of happiness and impress your loved ones with your baking prowess!

A slice of dulce de leche cheesecake on a plate, with a swirl of dulce de leche on top, garnished with fresh berries

A dulce de leche cheesecake baking in a water bath in the oven.

We’d love to hear about your baking adventures! Share your thoughts, experiences, and photos of your delicious creations in the comments below. Happy baking!