Dulce de Leche Cheesecake

This Dulce de Leche Cheesecake features a buttery graham crust, a silky caramel cheesecake layer, and a fluffy whipped dulce de leche topping finished with flaky sea salt.

Course Dessert

Cuisine American

Keyword Dulce de Leche Cheesecake

Prep Time 20

Cook Time 48

Chill Time 5

Total Time 5 8

Servings servings

Calories 226kcal

Author Jason Decker

Equipment

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

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