Dulce de Leche Cheesecake Recipe

If you’re searching for a cheesecake that stands out with indulgent flavor and luxurious texture, this Dulce de Leche Cheesecake is the ultimate answer.

Combining the classic tang of creamy cheesecake with the deep caramel notes of dulce de leche, each slice is a decadent delight.

A buttery graham cracker crust supports a velvety, caramel-infused filling, finished with a glossy layer of dulce de leche and a touch of crunch.

Perfect for special occasions or whenever you want to impress, this recipe guides you step-by-step for flawless results every time.

Ingredients Checklist

Here’s everything you need for the crust, filling, and topping—plus tips for substitutions and enhancements.

For the Graham Cracker Crust

• 1½ cups (180g) graham cracker crumbs or digestive biscuits (finely crushed)
  Substitute: Use gluten-free graham crackers for a gluten-free version.

• ¼ cup (55g) brown sugar
  Adds depth and caramel notes to the base.

• ¼ teaspoon ground cinnamon
  Optional, but it enhances the flavor.

• 6 tablespoons (85g) unsalted butter, melted

For the Cheesecake Filling

• 4 (8oz/225g) blocks cream cheese, softened to room temperature
  Full-fat is best for creaminess; use block style, not spreadable tubs.

• 1 cup (220g) brown sugar
  Pairs beautifully with the caramel flavor.

• ¼ cup (50g) granulated sugar

• ½ cup (120g) sour cream
  Adds tang and silkiness.

• 4 large eggs, at room temperature

• 1 tablespoon vanilla extract

• ½ teaspoon salt

• 1 cup (300g) dulce de leche
  Store-bought or homemade. If using homemade, ensure it’s smooth and spreadable.

• ½ teaspoon ground cinnamon

For the Topping

• ⅔ cup (200g) dulce de leche, for drizzling or spreading on top

• Crispearls, toffee bits, or extra graham cracker crumbs for garnish (optional)

Required Equipment

• 9-inch springform pan

• Parchment paper

• Mixing bowls (large and medium)

• Electric mixer (stand or hand)

• Spatula

• Measuring cups and spoons (or digital scale)

• Roasting pan (for optional water bath)

• Aluminum foil (for water bath)

• Cooling rack

Step-by-Step Instructions

This section will guide you from the perfect crust to a silky, crack-free filling and a stunning finish.

1. Prepare the Crust

• Preheat your oven to 350°F (175°C).

• Line the bottom of a 9-inch springform pan with parchment paper for easy release.

• In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well.

• Add melted butter and stir until all crumbs are moistened and resemble wet sand.

• Press the mixture firmly into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup for an even, compact crust.

• Bake for 8–10 minutes, until lightly golden and fragrant. Set aside to cool.

• Reduce oven temperature to 325°F (160°C).

2. Make the Cheesecake Filling

• In a large bowl, beat softened cream cheese on medium speed until smooth and lump-free.

• Gradually add brown sugar and granulated sugar. Beat until fully incorporated and creamy.

• Add sour cream, vanilla, and salt; mix until combined.

• Add eggs one at a time, mixing just until each is incorporated.
  Tip: Overmixing at this stage can introduce too much air, leading to cracks.

• Gently fold in dulce de leche and cinnamon with a spatula until evenly blended.

3. Assemble and Prepare for Baking

• Pour filling over the cooled crust and smooth the top.

• If using a water bath (recommended for a silky texture):

  • Wrap the outside of the pan tightly in two layers of aluminum foil to prevent leaks.

  • Place the springform pan inside a large roasting pan.

  • Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.

4. Bake the Cheesecake

• Bake at 325°F (160°C) for 60–75 minutes, until the edges are set but the center still has a slight wobble.

• Turn off the oven, crack the oven door, and allow the cheesecake to cool inside for 1 hour (prevents sudden temperature change and cracking).

• Remove from the oven and water bath. Let cool at room temperature for 30 minutes, then refrigerate uncovered for at least 6 hours or overnight.

5. Add Dulce de Leche Topping

• Gently warm dulce de leche in the microwave (about 10–15 seconds) until pourable.

• Pour or drizzle over the chilled cheesecake, spreading gently for a smooth finish.

• Add crispearls, toffee bits, or extra graham cracker crumbs for crunch if desired.

Tips for Perfect Results

• Room Temperature Ingredients: Prevents lumps and ensures smooth mixing.

• Don’t Overbeat the Batter: Minimizes air, resulting in a denser, creamier texture.

• Water Bath: Helps regulate baking and keeps the filling creamy and crack-free.

• Gradual Cooling: Always let the cheesecake cool slowly to prevent cracks.

• Chill Overnight: Enhances both flavor and texture, making slicing easier.

• Use a Hot Knife: Dip a sharp knife in hot water and wipe dry before each cut for clean, professional slices.

Serving Suggestions

• Classic: Serve slices with a little extra dulce de leche drizzled on each plate.

• Fruit Pairing: Add fresh raspberries, strawberries, or a berry compote for a tart, fruity balance.

• Crunchy Finish: Sprinkle with crispearls, chopped toasted pecans, or a handful of toffee bits just before serving.

• Whipped Cream: Add a dollop of lightly sweetened whipped cream for an airy contrast.

• Coffee or Espresso: The caramel richness pairs beautifully with a hot cup of coffee or espresso.

Storage and Make-Ahead Tips

• Refrigerator: Store cheesecake covered in an airtight container for up to 5 days.

• Freezer: Freeze individual slices or the whole cheesecake (without topping) tightly wrapped for up to 2 months. Thaw in the fridge overnight before serving.

• Serving Leftovers: For best texture, let chilled slices sit at room temperature for 15–20 minutes before serving.

Troubleshooting and FAQs

Why did my cheesecake crack?
Cracks usually result from overbaking, rapid cooling, or overbeating the batter. Use a water bath and cool gradually for best results.

Can I use store-bought dulce de leche?
Absolutely. Just make sure it’s smooth and pourable.

Can I make this gluten-free?
Yes! Substitute gluten-free graham crackers for the crust.

Why is my cheesecake lumpy?
Always use room temperature cream cheese and beat until completely smooth before adding other ingredients.

Can I flavor the crust?
Try adding a pinch of espresso powder, or switch up the base with chocolate cookies for a new twist.

Final Thoughts

Dulce de Leche Cheesecake is the perfect blend of creamy, tangy, and caramel-sweet—guaranteed to impress at any table.

With this step-by-step recipe, pro tips, and creative serving ideas, you’ll achieve a silky, showstopping cheesecake every time.

Whether for a special celebration or a self-care dessert, this cheesecake is pure comfort and elegance in every bite. Enjoy baking, serving, and savoring this truly decadent treat!