Dulce De Leche Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan. Optionally line the bottom with a circle of parchment for easier release.

Combine the graham cracker crumbs, granulated sugar and salt in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2-inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact it firmly.

Bake the crust for 10 minutes to set. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 300°F (150°C) if you prefer a slower bake for minimal cracking.

Place the room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Beat on low-medium speed until very smooth and free of lumps, about 2–3 minutes, scraping the bowl frequently.

Add the granulated sugar and beat on medium speed until combined and smooth, about 1–2 minutes. Scrape down the bowl.

Mix in the sour cream, vanilla extract, and salt on low speed until incorporated and mixture is smooth, about 30 seconds.

Add the flour (or cornstarch) and mix on low just until combined. This gives the filling extra stability.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overbeat—stop as soon as the yolk streaks disappear. Overmixing incorporates air and increases the chance of cracks.

Reserve about 3–4 tablespoons of the dulce de leche for the very top garnish. Fold the remaining dulce de leche into the filling gently with a rubber spatula until streaks remain (you want ribbons, not complete blending) OR for a uniform dulce flavor, beat it in briefly on low speed until mostly incorporated. Either approach works: swirled ribbons or fully flavored filling.

Pour the filling into the cooled crust and smooth the top with an offset spatula.

Drop dollops (about 1/2 teaspoon to 1 teaspoon each) of the reserved dulce de leche across the surface where you want swirls. Use a thin knife or skewer to make figure-eight swirls and create a marbled pattern. Do not over-swirl.

Prepare a water bath (bain-marie): wrap the outside of the springform pan tightly with two layers of heavy-duty foil (to prevent water leaks). Place the wrapped pan in a large roasting pan.

Carefully pour hot (not boiling) water into the roasting pan to reach about halfway up the sides of the springform pan. The water helps the cheesecake bake gently and reduces cracking.

Bake at 325°F (160°C) for 10 minutes, then reduce heat to 300°F (150°C) and continue baking until the center is just slightly jiggly — about 50–65 minutes more (total bake time ~60–75 minutes depending on oven). The edges should be set and lightly puffed; the center will wobble a little when you jiggle the pan.

Turn the oven off, crack the oven door open about 1–2 inches and let the cheesecake cool in the oven for 1 hour. This gradual cooldown further prevents cracking.

Remove the springform pan from the water bath and carefully discard the water. Remove the foil. Run a thin knife around the edge of the cheesecake to release it from the pan sides (this prevents condensation from tearing the edges as it cools). Leave the ring on.

Cool the cheesecake on a wire rack to room temperature, about 1–2 hours, then cover loosely with plastic wrap and refrigerate at least 8 hours or overnight for best texture and flavor.

When ready to serve, warm the reserved 1/2 cup dulce de leche slightly (15–20 seconds in microwave, stirring) until pourable but not thin. If desired, whisk the optional 1/2 cup heavy cream with 2 tbs powdered sugar to make lightly sweetened whipped cream to serve alongside slices.

Release the springform ring. Spoon the warmed dulce de leche over the top and spread or drizzle as desired. Optionally sprinkle a tiny pinch of sea salt flakes over the dulce de leche to enhance flavor. Slice with a hot, dry knife (wipe between cuts) for clean slices.