Dulce de Leche Cheesecake

Indulge in the rich and creamy flavors of this decadent dulce de leche cheesecake. Follow our step by step guide to create this irresistible dessert for your next special occasion.

Course Dessert

Cuisine American

Keyword Cheesecake, Dulce de Leche

Prep Time 35

Cook Time 50

chill time 4

Total Time 5 25

Servings

Calories 263kcal

Author sanna

Equipment

Ingredients

For the Graham Crust

1 ¼ cup honey graham crumbs
¼ cup melted unsalted butter

Dulce de Leche Filling

2 x 250 grams cream cheese softened (2 blocks)
1 300 ml can dulce de leche I used Eagle Brand (divided)
2 tbsp. whipping cream
2 tbsp. sugar
¼ tsp salt
1 tsp vanilla extract
1 tsp lemon juice
2 large eggs room temperature

Instructions

Prepare the Crust

First, wrap the outside of an 8-inch springform pan with 2 layers of aluminum foil. This protects the pan from any seepage from the water bath during baking.
In a large mixing bowl, mix melted butter and graham crumbs until the crumbs are moistened. Pour the mixture to an 8 inch spring form pan.
Using your fingers, press the mixture against the bottom of the pan, letting some go up the sides. Note that the crumbs will not cover the entire height of the pan. Use the bottom of a glass or a measuring cup to gently pack the crumbs tight. Chill this while you make the dulce de leche filling.

Make the Filling

Preheat the oven to 350 F. Set aside 3 tbsp of the dulce de leche. In a mixing bowl, beat cream cheese until fluffy and creamy. Beat in the remaining dulce de leche (this will be about 1 cup) until combined and smooth. Beat in the sugar, whipping cream, vanilla, salt and lemon juice.
Beat in the eggs until incorporated.
Set the springform pan inside a 9x 13 inch baking pan. Pour the cheesecake mixture to the spring form pan. Pour hot water to the 9x13 inch pan until it reaches less than half way of the height of the spring form pan.
Bake at 350 ℉ for 50-60 minutes, or until the edges are set and the center has a very slight jiggle to it. Remove the cheesecake from the water bath and let it cool on a wire rack. Chill the cheesecake for at least 4 hours.
Before serving, pour the remaining dulce de leche over the top of the cheesecake. Spread it out using an offset spatula. Slice and serve!

Notes

You can use other Dulce de Leche brands. The Eagle Brand is thick but pourable, almost like condensed milk, so keep that in mind when looking for the consistency of dulce de leche. You can also make your own. This Dulce de Leche bread rolls uses homemade dulce de leche. However you may want to cook it for a less period of time to keep the pourable consistency.

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