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Dulce De Leche Cheesecake

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Silky smooth, creamy dulce de leche cheesecake topped with a rich layer of milky dulce de leche and crushed pretzels is an awesomely delicious treat!

Ingredients

Scale

Graham Cracker Crust 

  • 1 3/4 Cups (252 g) Graham Cracker Crumbs
  • 7 Tablespoons (3.5 oz) Unsalted Butter, Melted, Cooled to Room Temperature
  • 2 Tablespoons (26 g) Brown Sugar, Light or Dark

Dulce De Leche Cheesecake 

  • 24 Ounces (3 packs) Cream Cheese, Full-Fat, Room Temperature
  • 3 Large Eggs, Room Temperature
  • 1/2 Cup (4 oz) Dulce De Leche, Homemade/Store-Bought, Room Temperature
  • 1/4 Cup + 2 Tablespoons (78 g) Brown Sugar, Light or Dark
  • 1/4 Cup (60 ml) Heavy Cream, Room Temperature
  • 1 Tablespoon (9 g) Cornstarch (Optional)
  • 1 1/2 Teaspoon Vanilla Extract 
  • 3–4 Cups Hot Water (For Water Bath)

Assembly 

  • 1/2 Cup (4 oz) Dulce De Leche
  • 1 Tablespoon (15 ml) Heavy Cream
  • Pretzels, Crushed or Whole 

Instructions

Graham Cracker Crust

  1. Preheat oven to 325F(165C). Double wrap an 8 or 9 inch springform pan with heavy duty aluminum foil. Lightly grease the sides and base of pan.
  2. In a medium mixing bowl, add the graham cracker crumbs and brown sugar. Use a fork to mix ingredients together to combine.
  3. Pour melted, cooled butter over graham cracker mixture and mix until mixture appears completely moisten.
  4. Transfer graham cracker mixture to prepared springform pan. Use the back of a measuring cup or hands to evenly press mixture into the base and about 1/2 inch up the sides of the pan.
  5. Bake graham cracker crust for 10-12 minutes or until crust becomes fragrant and takes on a rich golden brown color.
  6. Set aside crust to cool as dulce de leche cheesecake batter is prepared. Reduce oven temperature to 300F (150C).

Dulce De Leche Cheesecake

  1. In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held electric mixer, add the cream cheese, dulce de leche, brown sugar and cornstarch (optional). Cream ingredients together at medium speed until batter appears smooth without any lumps, about 3-4 minutes. Stop mixer and use a rubber spatula to scrape the sides and base of mixing bowl.
  2. Mix in the vanilla extract and heavy cream into dulce de leche cheesecake batter at medium speed, about 1 minute.
  3. Reduce mixer speed to low and beat in the eggs into dulce de leche cheesecake batter one at a time.
  4. Stop mixer and use a rubber spatula to scrape the sides and base of mixing bowl. Mix batter for additional minute at low speed. 
  5. Pour dulce de leche cheesecake batter into cooled graham cracker crust.
  6. Transfer cheesecake filled springform pan into a larger baking/roasting pan and place in oven. Carefully pour hot water into larger pan about 1-2 inches (halfway) up the sides of springform pan.
  7. Bake dulce de leche cheesecake for 60-75 minutes. Cheesecake is ready when the edges appears slightly puffed and the center jiggles a little when the springform pan is gently shaken.
  8. Cool dulce de leche cheesecake in oven with the door ajar for one hour. 
  9. Remove dulce de leche cheesecake from oven and run an offset spatula along the sides to help separate cheesecake from the sides of pan.
  10. Cool dulce de leche cheesecake at room temperature, about 2-3 hours before refrigerating set for a minimum of 4 hours or overnight.

Assembly

  1. In a small saucepan under medium low heat, add the dulce de leche and heavy cream. Heat while stirring until mixture takes on a pourable consistency, about 1-2 minutes. Remove from heat and allow to cool to room temperature.
  2. Remove dulce de leche cheesecake from springform pan and transfer to a serving platter.
  3. Pour cooled dulce de leche sauce into center of cheesecake and use an offset spatula to spread sauce into an even layer.
  4. Decorate dulce de leche cheesecake with crushed or whole pretzels (optional) before serving. 

Notes

  • Make sure to read my essential cheesecake tips in post before setting out to make dulce de leche cheesecake. It contains a lot of helpful information on how to achieve the perfect cheesecake.
  • Slice dulce de leche cheesecake securely stored in an airtight container will last up 4-5 days in the refrigerator and 1-3 months in the freezer.
  • If you prefer, dulce de leche may be substituted with homemade or store bought caramel sauce.
  • In place of pretzels, dulce de leche cheesecake may be topped with sea salt. I find that adding some savory element to cheesecake nicely enhances the flavor of the dulce de leche. 
  • Adding cornstarch to cheesecake batter is optional. Cornstarch give dulce de leche cheesecake a firmer texture similar to the consistency of a New York style cheesecake. 

 

Find it online: https://nourishedendeavors.com/dulce-de-leche-cheesecake/