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Dulce de Leche Cheesecake

Dulce de Leche Cheesecake
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This Dulce de Leche Cheesecake is a creamy, decadent dessert that combines rich caramel flavors with smooth cheesecake texture. Ready in under an hour, it’s perfect for last-minute treats or special occasions. Featuring a buttery graham cracker crust and luscious dulce de leche-infused filling, it delivers bakery-quality taste with simple ingredients and minimal effort.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker or digestive biscuit crumbs
  • 6 tablespoons unsalted butter, melted

For the Filling

  • 24 oz (680g) cream cheese, at room temperature
  • 1 cup dulce de leche
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Crush the graham crackers or digestive biscuits into fine crumbs and mix with melted butter. Press the mixture firmly into the base of a springform pan to form an even crust. Chill the crust while preparing the filling to help it set properly.
  2. Make the Filling: Beat the cream cheese until smooth and creamy. Gradually add sugar, then incorporate the eggs one at a time, mixing thoroughly but gently. Fold in the dulce de leche and vanilla extract until the batter is smooth and velvety.
  3. Bake Your Cheesecake: Pour the filling onto the chilled crust, smooth the top, and bake in a preheated oven at 325°F (160°C) for 40-45 minutes. Bake until the edges are set but the center still has a slight wobble to ensure a creamy texture.
  4. Cool and Chill: Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight. This chilling step enhances the flavors and helps the texture to fully set.
  5. Serve and Enjoy: Remove the cheesecake from the pan carefully. Slice and serve with your favorite toppings or enjoy as-is for rich dulce de leche bliss.

Notes

  • Cream cheese should be at room temperature for smooth mixing without lumps.
  • Bake low and slow to prevent cracks and maintain creaminess.
  • Use a water bath (wrap pan in foil) to keep moisture and avoid cracks, although it’s optional.
  • Do not overmix to prevent air bubbles that cause cracks or dense texture.
  • Choose quality dulce de leche for best flavor results.
  • Store cheesecake covered in the refrigerator for up to 5 days.
  • Freeze by wrapping tightly, keep for up to 2 months, thaw overnight in fridge before serving.
  • Best served chilled; if preferred softer, let sit at room temperature for 15-20 minutes before serving.

Nutrition

Keywords: dulce de leche cheesecake, caramel cheesecake, quick cheesecake recipe, easy dessert, creamy cheesecake, no-bake crust option

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