Description
Dulce de leche cheesecake combines creamy richness with caramel notes from Argentina. Layers of silky filling rest on a buttery graham cracker base, promising a luxurious dessert experience you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces / 226 grams) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup dulce de leche (store-bought or homemade)
Crust Ingredients:
- 1.5 cups graham cracker crumbs (about 12 full graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick / 113 grams) unsalted butter, melted
Additional Ingredients:
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream (optional, for extra creaminess)
- 1 pinch of salt
Topping:
- Additional dulce de leche (for drizzling)
- Whipped cream (optional, for serving)
Instructions
- Craft the foundation by blending graham cracker crumbs with melted butter and sugar into a cohesive texture. Firmly press the mixture into a 9-inch springform pan lined with parchment. Bake at 325F for 8-10 minutes until edges turn golden, then allow to cool completely.
- Whip cream cheese using an electric mixer until velvety smooth, gradually incorporating sugar and vanilla. Introduce eggs individually, ensuring thorough integration after each addition. Gently fold in dulce de leche and flour, maintaining a silky consistency. Optional: blend in sour cream for enhanced richness.
- Elegantly transfer the creamy mixture onto the prepared crust. Create visual intrigue by gently warming additional dulce de leche and artfully dropping spoonfuls across the surface. Use a toothpick to swirl, generating a mesmerizing marbled pattern.
- Position the cheesecake in the preheated 325F oven. Bake approximately 70 minutes until center displays a subtle wobble when gently nudged. Without opening the oven door, switch off heat and allow cheesecake to rest inside for one hour, preventing potential surface cracks.
- Remove from oven and let cool naturally at room temperature. Once completely cooled, cover with plastic wrap and refrigerate for minimum 4-5 hours, allowing flavors to meld and texture to set perfectly.
- Carefully release from springform pan. Embellish with additional dulce de leche drizzle and optional whipped cream dollops. Slice using a pristine, heated knife for clean, precise cuts.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake filling that blends seamlessly.
- Avoid overmixing the batter after adding eggs to prevent air bubbles that can cause cracking during baking.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to ensure even baking and prevent surface cracks.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 12
- Calories: 375
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg