Indulging in a slice of Dulce Leche Cheesecake is like taking a culinary journey through layers of creamy, caramel-infused delight. This rich dessert begins with a buttery graham cracker crust that serves as a sturdy, yet tender base. Created by blending graham cracker crumbs, melted unsalted butter, and granulated sugar, this crust offers a slightly sweet and crunchy contrast to the velvety filling above.
The luxurious filling is crafted from velvety smooth, softened cream cheese, harmoniously blended with the luscious sweetness of dulce de leche and a touch of granulated sugar. The incorporation of vanilla extract adds a hint of aromatic depth, while the addition of eggs, mixed one at a time, ensures a perfect, creamy consistency. Heavy cream and sour cream are whisked in to elevate the texture, making each bite irresistibly smooth and rich.
Once the filling is poured over the crust and baked to perfection in a preheated oven, the cheesecake is left to cool gradually, allowing it to set into a dense yet delicate masterpiece. After chilling in the refrigerator for several hours, the final layer of caramel decadence is added—a generous spread of dulce de leche, creating a glossy, inviting top. Garnished with whipped cream and a sprinkling of sea salt flakes, this cheesecake not only pleases the eye but tantalizes the palate with its combination of sweet, creamy, and subtly salty notes.
A slice of Dulce Leche Cheesecake is an elegant, indulgent treat that offers more than just flavor—it provides an exquisite experience, balancing textures and tastes in perfect harmony.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tbsp granulated sugar
3 (8 oz) packages cream cheese, softened
1 cup dulce de leche
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/4 cup heavy cream
1/4 cup sour cream
Dulce de leche for topping
Whipped cream for garnish (optional)
Sea salt flakes for garnish (optional)
Directions
1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine 2 cups of graham cracker crumbs with 1/2 cup melted unsalted butter and 2 tablespoons granulated sugar, stirring until well combined.
3. Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan to create the crust.
4. In a large mixing bowl, beat 3 (8 oz) packages of softened cream cheese until smooth and creamy.
5. Add 1 cup of dulce de leche and 1 cup granulated sugar to the cream cheese, beating until fully incorporated.
6. Mix in 1 teaspoon vanilla extract.
7. Add 3 large eggs, one at a time, beating well after each addition.
8. Blend in 1/4 cup heavy cream and 1/4 cup sour cream until the mixture is smooth and fully combined.
9. Pour the cheesecake filling onto the prepared crust in the springform pan.
10. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
11. Turn off the oven and leave the cheesecake inside with the door slightly open to cool for 1 hour.
12. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
13. Before serving, spread a generous layer of dulce de leche over the top of the cheesecake.
14. If desired, garnish with whipped cream and a sprinkle of sea salt flakes.
15. Slice and serve.