Dulce De Leche Caramel Cheesecake Recipe

Prepare pan and crust

Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil (to protect from water bath). Lightly grease the inside. In a medium bowl combine 2 cups vanilla wafer crumbs, 0.5 cups granulated sugar, 0.25 tsp salt and 6 tbsp melted butter and 1 tsp vanilla extract. Stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan. Use the bottom of a measuring cup to compact. Bake crust 8–10 minutes until set and slightly golden. Remove from oven and let cool while you prepare the filling. Keep oven on.

Make dulce de leche by boiling cans (stovetop)

Remove labels from two 14 oz cans of sweetened condensed milk. Place cans upright in a deep pot and cover completely with water (at least 1–2 inches above cans). Bring to a gentle simmer, then reduce heat to maintain a low simmer. Simmer for 2½ to 3 hours for a thick, deep caramel—check water level occasionally and add boiling water as needed to keep cans submerged. For lighter caramel simmer 2 hours. Carefully remove cans with tongs and let cool completely to room temperature before opening (important for safety). Once opened, transfer caramelized condensed milk to a bowl and whisk smooth. You should have roughly 2¼–2½ cups total; measure out 1.5 cups for the cheesecake filling, reserve 0.75 cups for the mousse and set aside ~0.25 cups for drizzle and garnish.

If short on time, substitute 2¼ cups store-bought dulce de leche; still reserve quantities as above.

Prepare filling

Lower oven to 325°F (if it increased). In the bowl of a stand mixer fitted with the paddle (or using a large mixing bowl and hand mixer), beat 32 oz room-temperature cream cheese on medium speed until very smooth and free of lumps (about 2–3 minutes). Scrape down the bowl. Add 1 cup granulated sugar and 0.25 tsp salt; beat until combined and sugar mostly dissolved (1–2 minutes).

Beat in 3/4 cup sour cream, 2 tsp vanilla extract, and 1 tbsp lemon juice until smooth. Add the 1.5 cups dulce de leche and beat on low just until incorporated—avoid overbeating. Add eggs one at a time on low speed, mixing until just combined after each addition; do not overmix (overmixing incorporates air and can cause cracks). Scrape the bowl and mix briefly to ensure an even batter.

Bake in a water bath

Pour filling over the cooled crust and smooth the top. Place the foil-wrapped springform pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is a bain-marie/water bath). Carefully transfer to preheated 325°F oven and bake 55–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Avoid overbaking.

Turn off the oven, crack the oven door, and let cheesecake sit in the oven for 30 minutes to cool gently (helps prevent cracks). Remove the cheesecake from water bath and foil when cool enough to handle. Run a thin knife around the edge to loosen from pan (optional). Let cool completely at room temperature (about 1 hour), then refrigerate uncovered for at least 4 hours — preferably overnight — to firm up (see Assembly for final chilling).

Bloom gelatin

In a small bowl sprinkle 1.5 tsp unflavored powdered gelatin over 3 tbsp cold water. Let bloom 5 minutes until the surface is spongy.

Gently warm the bloomed gelatin in the microwave for 8–10 seconds or over a very low pan just until melted (do not boil). Whisk a teaspoon of the reserved 0.75 cup dulce de leche into the melted gelatin to temper, then whisk that back into the remaining dulce de leche so it's smooth and pourable.

In a chilled mixing bowl whip 1 cup chilled heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract to soft-medium peaks. Fold about one-quarter of the whipped cream into the dulce de leche-gelatin mixture to lighten it, then gently fold in the remaining whipped cream until uniformly smooth and airy. Keep chilled until assembly.

Make almond brittle

Line a small baking sheet with parchment paper. In a medium nonstick skillet or small saucepan over medium heat combine 0.5 cup granulated sugar, 2 tbsp light corn syrup, and 2 tbsp unsalted butter. Stir continuously until sugar dissolves and turns a light amber color (watch closely, about 5–7 minutes). Remove from heat and quickly stir in 0.5 cup sliced almonds and 0.125 tsp salt until evenly coated.

Pour the hot mixture onto prepared parchment and spread thinly with a spatula. Let cool and harden completely (about 15–20 minutes). Once set, break into shards or chop coarsely for garnish. Store in an airtight container at room temperature until ready to use.

Top cheesecake

After the cheesecake has chilled and set (minimum 4 hours, preferably overnight), remove springform side. Spoon the chilled caramel mousse evenly over the cheesecake and smooth the top with an offset spatula. Refrigerate 30–60 minutes to let mousse set slightly.

Just before serving, scatter almond brickle shards over the mousse and finish with toasted almond slices. Warm 0.25 cups extra dulce de leche slightly (10–15 seconds in microwave) until pourable and drizzle over the top. Finish with a light sprinkle of sea salt flakes (about 0.5 tsp) to enhance the caramel flavor.

To slice cleanly: chill cheesecake for at least 30 minutes after decorating, then run a sharp knife under hot water, dry, and slice in between wiping knife clean between cuts. Store leftovers covered in refrigerator up to 4 days.