Dulce De Leche Cheesecake
Indulge in the luscious decadence of this Dulce de Leche Cheesecake—a rich and creamy dessert that combines the velvety smoothness of classic cheesecake with the irresistible caramel-like sweetness of dulce de leche. Crafted atop a buttery graham cracker crust, this luxurious cheesecake features a swirl of dulce de leche throughout the filling for a marbled effect that’s as beautiful as it is delicious. Baked to perfection in a water bath for a silky texture, it’s topped with a glossy dulce de leche glaze and a sprinkle of sea salt for a perfectly balanced finish. Ideal for special occasions or an elevated treat, this show-stopping dessert is as unforgettable as it is easy to prepare. Perfect keywords: dulce de leche cheesecake, creamy cheesecake, caramel cheesecake recipe, homemade dessert, elegant cheesecake.
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Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 150 grams granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 120 grams sour cream
- 250 grams dulce de leche
- 60 milliliters heavy cream
- 1 pinch sea salt (optional, for garnish)
Directions
Step 1
Preheat your oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
Step 3
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Step 4
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Step 5
Mix in the vanilla extract and sour cream until fully combined.
Step 6
Pour half of the cheesecake batter into the prepared crust, then dollop 3-4 tablespoons of dulce de leche over the batter. Swirl gently with a skewer or knife. Pour the remaining batter on top and smooth the surface.
Step 7
Wrap the outside of the springform pan with aluminum foil and place it into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Step 8
Bake for 50-60 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Step 9
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Step 10
Before serving, warm the remaining dulce de leche with the heavy cream over low heat until smooth and pourable. Spread it over the top of the chilled cheesecake. Optionally, sprinkle with a pinch of sea salt for garnish.
Step 11
Release the cheesecake from the springform pan, slice, and serve. Enjoy!
Nutrition Facts
| Serving size | (1703.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5913.8 |
| Total Fat 403.6g | 0% |
| Saturated Fat 235.9g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 1688.9mg | 0% |
| Sodium 4190.1mg | 0% |
| Total Carbohydrate 492.6g | 0% |
| Dietary Fiber 5g | 0% |
| Total Sugars 357.2g | |
| Protein 97.4g | 0% |
| Vitamin D 143IU | 0% |
| Calcium 1670.3mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2098.0mg | 0% |
Source of Calories