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Dulce de leche cheesecake is the creamiest, most decadent dessert with a swirl of caramel in every bite. It’s sure to become the centerpiece of your dinner table!
Making cheesecake from scratch can be intimidating, but once you succeed, you’ll want to make it again and again. Then try his tried-and-true cheesecake recipes, including Bailey’s Cheesecake, Biscoff Cheesecake, and Classic New York Cheesecake.
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Dulce de leche cheesecake recipe
I don’t know why it took me so long to post this recipe on my blog. This amazing dessert combines two of my favorites: dulce de leche and homemade cheesecake. If you love caramel and are looking for a great dessert to satisfy your sweet tooth, you’ve come to the right place.
This recipe begins with a buttery graham cracker crust topped with creamy vanilla cheesecake. But what really makes this dessert special is the swirl of dulce de leche. This milky caramel sauce makes the cheesecake dreamy.
Table of ingredients
You don’t need a lot of ingredients to make this dulce de leche cheesecake. Just some pantry staples and canned dulce de leche sauce! (Exact measurements are in the recipe card at the end of the post.)
crust
- Graham cracker crumb: Fundamentals of the Earth’s Crust. To change things up, you can also use chive wafer crumbs.
- sugar: Makes the crust sweet.
- melted butter: Helps add richness and bring the whole thing together. I used unsalted butter because I added salt separately.
- a pinch of salt:In other words, the taste is not bland.
cheesecake filling
- Cream cheese: Since it is at room temperature, it mixes smoothly.
- sour cream: Makes the cheesecake filling even softer.
- Granulated sugar: Therefore, the filling is sweet and tasty.
- big eggs: Again, you can make a smooth cheesecake batter at room temperature.
- vanilla:Pure vanilla essence is the best! Adds the perfect warm flavor to your cheesecake.
- dulce de leche: Easily prepared using canned dulce de leche! If you’re up for a challenge, you can also use homemade dulce de leche. You will need about 1 1/4 cups.
More caramel flavor
If you want to add a caramel flavor, replace some or all of the granulated sugar with brown sugar.
How to make dulce de leche cheesecake
This may seem like a lot of steps, but bear with me. Creating the perfect homemade cheesecake is a labor of love. And it’s worth it!
- Preheat the oven and prepare the bread: Preheat oven to 325 degrees Fahrenheit. Prepare a 9- or 10-inch springform pan by spraying it well with pan spray. Then set aside.
crust
- crust mixture: Mix graham cracker powder, sugar, and melted butter. This will look like wet sand.
- add to pan: Add the crumb mixture to the prepared springform pan, pressing it evenly into the bottom. Press firmly using the bottom of a flat glass or measuring cup to get a nice, even batter. You can also press it into the bottom and then halfway up the sides, depending on the style of crust you prefer.
- bake: Bake for 10 minutes. Set aside until completely cool.
cheesecake filling
- beet cream cheese: Place the softened cream cheese in the bowl of a stand mixer and mix with the paddle on medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few more seconds until smooth.
- mix sugar and sour cream: Add sugar and sour cream and mix on medium-low speed. Scrape the bowl again and mix for 10 seconds.
- add eggs and vanilla: Add eggs and vanilla and mix on low speed (about 30 seconds to 1 minute). Scrape the bowl again. At this point, the dough should be smooth and quite runny.
- wrap in foil: Prepare a springform pan by carefully wrapping the outside with four 18-inch pieces of heavy-duty aluminum foil. You can use regular foil, but you may need a few more to keep water out of the pan.
- Put it in a deep pan: Place the wrapped bread in a deep roasting pan. You can also use a baking sheet as long as the sides are about 2 inches deep.
- Add batter and caramel sauce: Add half of the cheesecake batter to the pan. Spoon about half of the warmed dulce de leche onto the dough and stir with a knife, being careful not to go too deep into the dough. There is no need to tap the dough with a knife.
- layer: Layer remaining cheesecake batter on top and stir remaining dulce de leche on top.
baking
- Preparing the water bath: Add boiling water to the baking pan until there is about 1 1/2 inches of water around the springform pan. Carefully place the pan on a rack in the lower third of the oven.
- bake: Bake for 1 to 1.5 hours. After about an hour of baking, check the consistency of the cheesecake. You’ll know if the bread is ready or needs more time when it jiggles slightly (while still in the oven). The cheesecake should be jiggly, but not liquid. If it still looks liquid, wait another 15 minutes and check again.
- nice: When the cheesecake is almost set and just a little wobbly in the center, turn off the oven and leave the cheesecake in the oven for another hour or so until the oven has cooled. During this time, resist the temptation to open the oven. The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. This will prevent the cheesecake from cracking. Because one of the biggest reasons cheesecakes crack is the sudden temperature change from a hot oven to a much cooler kitchen.
- remove foil: Once the oven and dulce de leche cheesecake have cooled, remove from the oven and carefully remove the foil inside the mold.
- Chill: Chill in the refrigerator for at least 6 hours.
- remove from bread: Before serving, run a knife around the edge of the pan to make it easier to remove the springform.
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Tips for a successful dulce de leche cheesecake
To make sure your dulce de leche cheesecake turns out great, keep a few extra tips in mind. Making cheesecake isn’t all that difficult, but there are a few important things to remember to get the best flavor and texture.
- Don’t overdo it: Be aware that overbeating the batter will introduce unwanted air into the mix. This can cause the dough to rise uncontrollably or flatten during baking.
- Grease a spring form pan. Even if your trusty springform pan has a non-stick surface, don’t skip oiling it. Think of this as giving your cheesecake extra insurance for a smooth, effortless release. You don’t want your hard work to go to waste!
- No peeking allowed: After struggling to create the perfect water bath for cheesecake, it’s important to let it work its magic. So don’t look! Every time you open the oven door, valuable steam is released and you risk exposing your delicate cheesecake to sudden temperature changes. This may cause cracks.
- Let cool: You’ll know it’s done when the center of the cheesecake is a little wobbly. Do not put knives or thermometers inside. This may cause cracks. After baking, turn off the oven and allow the oven to come to room temperature. This will take approximately 1 hour. Patience is the key!
- Adjust the consistency of the dulce de leche. You can also thin the dulce de leche by adding a tablespoon or two of cream before heating it. Once heated, stir until smooth. If it’s not thinned, it’s best to spoon it over the cheesecake batter so it doesn’t settle to the bottom in large clumps.
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store leftovers
Leftover dulce de leche cheesecake can be stored in the refrigerator in an airtight container or covered with plastic wrap for up to 5 days.
Can dulce de leche cheesecake be frozen?
yes! Once baked and cooled, place it in the refrigerator until completely cooled. Place the cheesecake on a baking sheet lined with parchment paper and freeze for 4 to 6 hours or until firm. Double or triple wrap the entire cheesecake in plastic wrap for extra protection, then top with a layer of aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator when ready to enjoy again.
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Then try these other cheesecake recipes:
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crust
Combine graham cracker flour, sugar, and melted butter. This will look like wet sand.
Add the breadcrumb mixture to the prepared springform pan, pressing it evenly into the bottom. Press firmly using the bottom of a flat glass or measuring cup to get a nice, even batter. You can also press it into the bottom and then halfway up the sides, depending on the style of crust you prefer.
Bake for 10 minutes. Set aside until completely cool.
cheesecake filling
Add the softened cream cheese to the bowl of a stand mixer and beat with the paddle on medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few more seconds until smooth.
Add sugar and sour cream and mix on medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
Add eggs and vanilla and mix on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl again. At this point, the dough should be smooth and quite runny.
Prepare a springform pan by carefully wrapping the outside with four 18-inch pieces of heavy-duty aluminum foil. You can use regular foil, but you may need a few more to keep water out of the pan.
Place the wrapped bread in a deep roasting pan. You can also use a baking sheet as long as the sides are about 2 inches deep.
Add half of the cheesecake batter to the skillet. Spoon about half of the warmed dulce de leche onto the dough and stir with a knife, being careful not to go too deep into the dough. There is no need to tap the dough with a knife.
Top with remaining cheesecake batter and swirl remaining dulce de leche on top.
baking
Add boiling water to the baking pan until there is about 1 1/2 inches of water around the springform pan. Carefully place the pan on a rack in the lower third of the oven.
Bake for 1 to 1 1/2 hours. After about an hour of baking, check the consistency of the cheesecake. You’ll know if the bread is ready or needs more time when it jiggles slightly (while still in the oven). The cheesecake should be jiggly, but not liquid. If it still looks liquid, wait another 15 minutes and check again.
When the cheesecake is almost set and just a little wobbly in the center, turn off the oven and leave the cheesecake in the oven for another hour or so until the oven has cooled. During this time, resist the temptation to open the oven. The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. This will prevent the cheesecake from cracking. Because one of the biggest reasons cheesecakes crack is the sudden temperature change from a hot oven to a much cooler kitchen.
Once the oven and cheesecake have cooled, remove from the oven and carefully remove the foil inside the mold.
Chill in the refrigerator for at least 6 hours.
Before serving, run a knife along the edge of the pan to make it easier to remove when removing the springform.
calorie: 524kcalcarbohydrates: 42gprotein: 8gfat: 36gSaturated fat: 20gPolyunsaturated fats: 2gMonounsaturated fats: TengTrans fat: 0.2gcholesterol: 166mgsodium: 369mgpotassium: 171mgfiber: 0.4gsugar: 35gVitamin A: 1350IUVitamin C: 0.2mgcalcium: 113mgiron: 1mg
Nutritional information is automatically calculated and should only be used as a rough guide.