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Dulce De Leche Cheesecake combines the creamy, dreamy texture of the best cheesecake with the rich, caramel sweetness of dulce de leche, all on a delightful graham cracker crust.
Get ready for a dessert that will knock your socks off – the incredible Dulce De Leche Cheesecake!
It’s a perfect dessert that’s bound to get rave reviews from anyone who tries a bite. Even for those who don’t already love cheesecake!
Making this cheesecake is as fun as eating it. It’s a great recipe that’s simple enough for beginners but delicious enough to impress even the most experienced dessert aficionados, haha!
I’ve always loved dulce de leche cake. It’s been a favorite of mine for years. That rich, creamy texture and flavor is hard to beat!
So, this cheesecake recipe idea really caught my attention. Could there really be such an amazing dessert? Dulce de leche combined with cheesecake?
The answer is yes; it is absolutely doable. I’ve got the recipe for you in this post!
Whether it’s your first time making cheesecake or you’re a seasoned pro, this dulce de leche cheesecake is about to become one of your all-time favorites.
Some of our other favorite cheesecake recipes we have on our site include: Lemon Raspberry Mini No Bake Oreo Cheesecake, Easy No Bake Cherry Cheesecake Recipe, and Easy No-Bake Pumpkin Cheesecake Recipe.
WHY THIS RECIPE WORKS:
- Simple Tools: You only need a hand mixer and a few kitchen staples to create this masterpiece.
- Accessible Ingredients: Every ingredient is a pantry staple, easily found at any grocery store.
- Utterly Delicious: The mix of dulce de leche and cream cheese creates a creamy dulce de leche cheesecake that’s just irresistible.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Graham cracker crumbs
- Sugar
- Cinnamon
- Melted butter
- Cream cheese
- White granulated sugar
- Dulce de leche
- Lemon juice
- Vanilla extract
- Eggs
- Heavy cream
- Sea salt
HOW TO MAKE DULCE DE LECHE CHEESECAKE:
- Prepare a 9×9 square baking dish with parchment paper and set aside. Preheat the oven to 350°F.
- Add the graham cracker crumbs, sugar, and cinnamon to a mixing bowl and stir to combine.
- Add the melted butter and combine until a crumbly mixture is formed. Pour this into the prepared pan and press the mixture into the bottom of the pan.
- Bake in the oven for 8 minutes, remove from the oven, and cool on a wire rack while you make the filling.
- Add the cream cheese to a large bowl. Blend alone until smooth and creamy to prevent clumps in the cheesecake later.
- Add the sugar to the cream cheese and blend again with a hand mixer until smooth and fluffy.
- Add the dulce de leche caramel. Blending together once more.
- Add the vanilla, lemon juice, and one egg. Mix together with the hand mixer until just combined.
- Add in the other 2 eggs, one at a time, mixing in between. Once thoroughly combined, you should have a nice, smooth, and slightly orange/brown batter.
- Pour this on top of the graham cracker crust and smooth it out.
- Bake in the oven for 35-40 minutes or until the cheesecake has started to puff and has some cracks in the center. When out of the oven, the center will likely still be a little jiggly. Let this cheesecake cool for 1 hour on a wire rack. Place in the fridge to cool completely, 4 hours.
- To make the topping, add the dulce de leche and heavy cream to a medium mixing bowl. Whip with an electric mixer until the caramel has lightened a few shades and become fluffy.
- After the cheesecake is cool, pour the caramel topping on it. Spread evenly across the top.
- To finish, sprinkle with some sea salt. Cut into bars and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS DULCE DE LECHE?
It’s a magical caramel sauce from South America, known for its creamy texture and sweet, milk-based flavor.
Making your own delicious dulce de leche cheesecake adds a personal touch to the classic!
CAN I USE HOMEMADE DULCE DE LECHE?
Definitely! Store-bought dulce de leche can be tasty, but homemade is always better!
Making it yourself not only brings a sense of accomplishment but also enhances the creamy dulce de leche cheesecake with its unique taste.
ANY ADDITIONS?
Feel free to add a little bit of this or that as you please. I love changing things up!
- A swirl of extra dulce de leche on the creamy cheesecake for a richer caramel flavor
- A sprinkle of chocolate chips or shavings for a chocolatey contrast
- Fresh berries or banana slices for a fruity layer
- A hint of cinnamon or nutmeg mixed into the cheesecake filling for spice lovers
- A dollop of whipped cream atop each mini cheesecake for added creaminess
- Crunchy nuts like pecans or walnuts for texture
- Toasted coconut flakes for a tropical twist
- A drizzle of caramel sauce for double caramel delight
- Crushed candy bars for a sweet surprise
ANY SUBSTITUTIONS?
While it will likely change the flavor and texture of the dulce de leche cheesecake batter, you go right ahead and sub!
- Crushed vanilla wafers or shortbread cookies in place of regular graham crackers
- Substitute brown sugar for white in the crust for a deeper sweetness.
- Natural sweeteners like agave syrup can be used instead of granulated sugar for health-conscious bakers.
- Dark chocolate dulce de leche offers a gourmet twist on the traditional topping.
HOW TO STORE:
Refrigerator: Keep this delicious cheesecake in an airtight container to maintain its perfect cheesecake texture for up to 5 days.
Freezer: For longer storage, freeze individual slices wrapped in plastic wrap and enjoy whenever the craving hits.
DANA’S TIPS AND TRICKS:
- Ensure all ingredients, especially the cream cheese, are at room temperature for a smooth, even cheesecake mixture.
- Mix at a low to medium speed to avoid introducing too much air into the cheesecake filling.
- For clean slices, use a sharp knife dipped in hot water, wiping it between cuts.
- Needs to be stored in the refrigerator, also can be frozen, see tips above.
Dulce De Leche Cheesecake brings joy with every bite. You’ll never want plain cheesecake again after this!
Whether it’s the golden brown crust, the creamy cheesecake layer, or the luxurious dulce de leche topping, each element combines to create a perfect dessert experience.
So, preheat your oven, grab your hand mixer, and prepare to bake a cheesecake that’s sure to become a beloved addition to your dessert repertoire. Enjoy every creamy, caramel-infused bite!
If you like this recipe, you might also like:
If you’ve tried this DULCE DE LECHE CHEESECAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Dulce de Leche Cheesecake Bars Recipe
Equipment
- electric hand mixer
Ingredients
Graham Cracker Crust
- 2 ¼ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¾ cup unsalted butter melted
Cheesecake Filling
- 3 – 8 ounce packages of cream cheese
- 1 cup granulated sugar
- ½ cup dulce de leche
- 1 tablespoon lemon juice fresh squeezed
- 2 teaspoons vanilla extract
- 3 large eggs
Topping
- ⅔ cup dulce de leche caramel
- 3 tablespoons heavy cream
- flakey sea salt
Instructions
- Prepare a 9×9 square baking dish with parchment paper and set aside. Preheat the oven to 350°F.
- Add the graham cracker crumbs, sugar, and cinnamon to a mixing bowl and stir to combine.2 ¼ cup graham cracker crumbs, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon
- Add the melted butter and combine until a crumbly mixture is formed. Pour this into the prepared pan and press the mixture into the bottom of the pan.¾ cup unsalted butter
- Bake in the oven for 8 minutes, remove from the oven, and cool on a wire rack while you make the filling.
- Add the cream cheese to a large bowl. Blend alone until smooth and creamy to prevent clumps in the cheesecake later.3 – 8 ounce packages of cream cheese
- Add the sugar to the cream cheese and blend again with a hand mixer until smooth and fluffy.1 cup granulated sugar
- Add the dulce de leche caramel. Blending together once more.½ cup dulce de leche
- Add the vanilla, lemon juice, and one egg. Mix together with the hand mixer until just combined.1 tablespoon lemon juice, 2 teaspoons vanilla extract, 3 large eggs
- Add in the other 2 eggs, one at a time, mixing in between. Once thoroughly combined, you should have a nice, smooth, and slightly orange/brown batter.
- Pour this on top of the graham cracker crust and smooth it out.
- Bake in the oven for 35-40 minutes or until the cheesecake has started to puff and has some cracks in the center. When out of the oven, the center will likely still be a little jiggly. Let this cheesecake cool for 1 hour on a wire rack. Place in the fridge to cool completely, 4 hours.
- To make the topping, add the dulce de leche and heavy cream to a medium mixing bowl. Whip with a hand mixer until the caramel has lightened a few shades and become fluffy.⅔ cup dulce de leche caramel, 3 tablespoons heavy cream
- After the cheesecake is cool, pour the caramel topping on it. Spread evenly across the top.
- To finish, sprinkle with some sea salt. Cut into bars and serve.flakey sea salt
Notes
- Ensure all ingredients, especially the cream cheese, are at room temperature for a smooth, even cheesecake mixture.
- Mix at a low to medium speed to avoid introducing too much air into the cheesecake filling.
- For clean slices, use a sharp knife dipped in hot water, wiping it between cuts.
- Needs to be stored in the refrigerator, also can be frozen, see tips above.
Nutrition
Love This Recipe?
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I’m not sure I’m familiar with dulce du Leche. Is it in a can?
Could I substitute my homemade caramel instead?
Yes, it is in a can. It is much thicker than caramel sauce, so I’m not sure if it would work the same.