Description
Irresistible caramel cheesecake squares blend creamy philadelphia cream cheese with rich dulce de leche for a luxurious dessert. Sweet layers of graham cracker crust and silky caramel create a memorable treat you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 16 oz (454 g) cream cheese, softened
- 2 large eggs
- 1 cup dulce de leche
- 1 1/2 cups graham cracker crumbs
Crust and Binding Ingredients:
- 1/2 cup (113 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
Flavoring and Finishing Ingredients:
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) sour cream
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) heavy cream
Instructions
- Prepare the oven by heating to 325F (163C) and line a 9×13-inch baking dish with parchment paper, ensuring overhanging edges for easy removal.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly and evenly into the prepared pan, creating a compact crust foundation.
- Whip cream cheese and sugar in a separate bowl until silky smooth. Incorporate eggs individually, blending thoroughly after each addition. Gently fold in sour cream and vanilla extract until well integrated.
- Carefully distribute the cream cheese mixture over the prepared crust, ensuring an even and level surface.
- Create the caramel topping by gently warming dulce de leche and heavy cream in a saucepan, stirring until achieving a seamless consistency. Artfully drizzle the mixture across the cream cheese layer, using a knife to create delicate swirling patterns.
- Place the pan in the preheated oven and bake for 35-40 minutes. The surface should appear set while maintaining a subtle jiggle in the center.
- Remove from oven and allow complete cooling at room temperature. Refrigerate for a minimum of 4 hours or ideally overnight to achieve optimal texture and flavor melding.
- Utilize the parchment paper overhang to lift the cheesecake from the pan. Slice into precise, uniform squares using a sharp knife.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing to achieve a silky cheesecake texture.
- Avoid overmixing the batter to prevent air bubbles that can cause cracking during baking.
- Use a water bath method by placing the baking dish in a larger pan filled with hot water to create even, gentle heat and prevent surface cracking.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 300
- Sugar: 21 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg