Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup for an even press.
- 3
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Filling Preparation
- 4
Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add the Sweetened Ingredients
Gradually add in the sweetened condensed milk and dulce de leche, mixing until fully incorporated.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract until combined.
- 7
Combine Filling and Crust
Pour the filling mixture into the cooled crust, spreading it evenly.
- 8
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned. Ensure the center has a slight jiggle.
- 9
Cool the Cheesecake
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, or overnight for best results.
Topping Preparation
- 10
Prepare the Topping
Once the cheesecake is chilled, spread the additional dulce de leche evenly over the top.
- 11
Add Whipped Cream
Pipe or spread the whipped cream over the dulce de leche layer.
- 12
Garnish (Optional)
Sprinkle chopped nuts over the whipped cream if desired for extra texture and flavor.
