Dulce De Leche Cheesecake Recipe
Rich cheesecake topped with dulce de leche.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup or your fingers to pack it tightly.
- 3
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Cheesecake Filling
- 4
Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add in the granulated sugar, mixing until fully incorporated. Then, add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing.
- 7
Finish with Flour
Finally, add the all-purpose flour and mix until just combined. The batter should be smooth and creamy.
- 8
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 325°F (163°C) for about 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Afterward, remove it from the oven and refrigerate for at least 4 hours, preferably overnight.
Topping
- 10
Add the Topping
Once the cheesecake is completely chilled, spread the dulce de leche evenly over the top of the cheesecake. You can use a spatula or the back of a spoon to smooth it out.
- 11
Slice and Serve
Release the sides of the springform pan and carefully slice the cheesecake into wedges. Serve chilled and enjoy!
