Dulce De Leche Cheesecake Recipe

I know making cheesecake from scratch can be intimidating, but once you nail it the first time you’ll want to make it again and again. Try these other tried and true cheesecake recipes next: Bailey’s cheesecake, Biscoff cheesecake, and classic New York cheesecake!

Dulce De Leche Cheesecake Recipe

Why it’s taken me so long to get this recipe on the blog, I’ll never know. This amazing dessert combines two of my favorite things- dulce de leche, and homemade cheesecake! If you love all things caramel and are looking for an amazing dessert to satisfy your sweet tooth with, you’re in the right place. This recipe starts with a buttery graham cracker crust, topped with creamy vanilla cheesecake. What really makes this dessert special, though, is the dulce de leche that gets swirled in. This milky caramel sauce makes the cheesecake a dream.

Ingredient List

You don’t need a bunch of ingredients to put this Dulce de Leche cheesecake together. Just a few pantry staples and canned Dulce de Leche sauce! (Exact measurements are in the recipe card at the end of the post.)

Crust

Graham Cracker Crumbs: The foundation of the crust. To switch things up, you could also use Nilla Wafer crumbs! Sugar: Sweetens up the crust. Melted Butter: Adds richness and helps to hold everything together. I used unsalted butter since we add salt separately. Pinch Salt: So the crust doesn’t taste bland.

Cheesecake Filling

Cream Cheese: Room temperature so everything mixes together smoothly. Sour Cream: Makes the cheesecake filling extra tender. Granulated Sugar: So the filling is nice and sweet. Large Eggs: Again, at room temperature so you have a smooth cheesecake batter. Vanilla: Pure vanilla extract is best! It adds the best warm flavor to the cheesecake. Dulce De Leche: I used canned Dulce de Leche for easy prep! You can also use homemade Dulce de Leche if you’re up for the challenge, you’ll need about 1 ¼ cup.

How to Make Dulce de Leche Cheesecake

I know it looks like a lot of steps, bear with me here! Making the perfect homemade cheesecake is a labor of love. And so worth it!

Crust

Cheesecake Filling

Baking

Don’t Overbeat: Remember, overbeating your batter invites unwanted air into the mix. This can cause the batter to rise uncontrollably or fall flat during baking. Grease Your Spring Form Pan: Even if your trusty springform pan has a non-stick surface, don’t be tempted to skip greasing it. Think of it as giving your cheesecake an extra layer of insurance for a smooth and effortless release. You don’t want all that hard work to end up falling apart! No Peeking: After all the effort you’ve put into creating the perfect water bath for your cheesecake, it’s crucial to let it work its magic. So don’t peek! Every time you open the oven door, you release that precious steam and risk exposing your delicate cheesecake to sudden temperature changes. This can cause it to crack. Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Don’t stick a knife or a thermometer inside it. It will cause it to crack. Once it’s done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour. Patience is key! Adjust Dulce De Leche Consistency: You may thin your dulce de leche down by adding a tablespoon or two of cream before you warm it. Once it has been heated, stir until it’s smooth. If it’s not thinned, it’s best to spoon it over the cheesecake batter so it doesn’t go on in giant blobs and sink to the bottom.

Can I Freeze Dulce de Leche Cheesecake?

Yes! Once baked and cooled, leave the cheesecake in the fridge until completely chilled. Place the cheesecake on a parchment-lined baking sheet and freeze for 4-6 hours, or until solid. Double or triple-wrap the whole cheesecake with plastic wrap for more protection, followed by a layer of aluminum foil. Freeze for up to 3 months and then thaw overnight in the fridge when you’re ready to enjoy it again.