Dulce de Leche Cheesecake

Short Description

Dulce de leche cheesecake is an indulgent dessert that perfectly blends the rich, caramelized sweetness of dulce de leche with the creamy smoothness of classic cheesecake. With a buttery graham cracker crust and a luscious topping of dulce de leche, this cheesecake is a show-stopping treat ideal for any special occasion.

Why You’ll Love This Recipe

• Decadently Creamy: The cheesecake filling is ultra-smooth, with a velvety texture that melts in your mouth.
• Rich Caramel Flavor: Dulce de leche adds a deep caramelized sweetness, elevating the classic cheesecake experience.
• Perfect for Any Occasion: Whether for birthdays, holidays, or dinner parties, this dessert is always a hit.
• Make-Ahead Friendly: Cheesecake requires chilling, making it a convenient dessert to prepare in advance.
• Customizable: This recipe allows for easy adaptations, from crust variations to different toppings.

Ingredients

• Graham crackers
• Butter
• Cream cheese
• Sugar
• Eggs
• Vanilla extract
• Heavy cream
• Dulce de leche
• Cornstarch
• Sour cream
• Salt

Directions

1. Prepare the Crust: Crush graham crackers into fine crumbs and mix with melted butter until well combined. Press the mixture firmly into the bottom of a springform pan. Bake at 325°F (160°C) for about 10 minutes, then let cool.
2. Make the Filling: Beat cream cheese and sugar together until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, cornstarch, and a pinch of salt.
3. Incorporate Dulce de Leche: Warm some dulce de leche slightly to loosen its texture. Gently fold it into the cheesecake batter, creating a marbled effect or fully incorporating it for a uniform caramel flavor.
4. Bake the Cheesecake: Pour the filling over the prepared crust. Use a water bath method by placing the cheesecake pan in a larger baking dish filled with hot water. Bake at 325°F (160°C) for 50-60 minutes until the edges are set but the center is slightly jiggly.
5. Cool and Chill: Turn off the oven and allow the cheesecake to cool with the door slightly open for an hour. Then, refrigerate for at least 6 hours or overnight for best results.
6. Add Topping: Spread an even layer of dulce de leche on top of the chilled cheesecake. Optionally, garnish with whipped cream or a sprinkle of sea salt for extra flavor.
7. Serve: Slice with a warm knife for clean cuts and enjoy!

Variations

• Chocolate Crust: Swap the graham crackers for crushed chocolate cookies for a richer base.
• Nutty Crunch: Add finely chopped pecans or almonds to the crust for extra texture.
• Coffee Infusion: Mix a teaspoon of espresso powder into the filling for a caramel macchiato twist.
• Salted Dulce de Leche: Sprinkle flaky sea salt over the top for a perfect balance of sweet and salty.
• No-Bake Option: Use a gelatin-based cheesecake filling and set it in the fridge instead of baking.

Servings and Timing

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Chill Time: 6 hours (or overnight)
• Total Time: About 7 hours 20 minutes
• Servings: 10-12 slices

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.
• Reheating: Cheesecake is best enjoyed chilled, but if desired, warm slices for a few seconds in the microwave for a softer texture.

FAQs

Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks and ensures even baking. If skipping, bake at a slightly lower temperature and place a pan of water on a lower rack to add moisture.

Can I use store-bought dulce de leche?

Absolutely! Store-bought dulce de leche works well, but homemade can be even richer in flavor.

How do I prevent my cheesecake from cracking?

Avoid overmixing the batter, use a water bath, and cool the cheesecake gradually in the oven before refrigerating.

What is the best way to cut clean cheesecake slices?

Use a sharp knife warmed in hot water and wipe it clean between slices.

Can I make this cheesecake ahead of time?

Yes, cheesecake tastes even better after chilling overnight, making it perfect for preparing a day in advance.

Can I substitute cream cheese with mascarpone?

Yes, but the texture will be softer, and the flavor slightly different. A mix of both can work well.

What if my cheesecake is too soft?

Ensure it is fully chilled before serving. If it still seems too soft, it may need a bit more baking time next time.

Can I use a different crust?

Yes! Try Oreo, digestive biscuits, or a nut-based crust for variety.

Can I add mix-ins to the filling?

Yes! Swirl in melted chocolate, nuts, or caramel bits for added texture and flavor.

How long should I let the cheesecake cool before refrigerating?

Allow it to cool in the oven for at least an hour, then move to the fridge for at least 6 hours before serving.

Conclusion

Dulce de leche cheesecake is the perfect fusion of caramel richness and creamy cheesecake goodness. Whether you’re celebrating a special occasion or just craving a decadent treat, this dessert is sure to impress. Try it today and experience the ultimate indulgence!

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