This cheesecake is a caramel lover’s dream. The dulce de leche infuses the entire dessert with a warm, toffee-like sweetness that perfectly complements the tangy cream cheese. It’s baked low and slow for a velvety finish and topped with even more dulce de leche for extra flavor and elegance. Make it ahead and let the flavors intensify overnight—it only gets better with time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham cracker crumbs
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Sour cream or heavy cream
Vanilla extract
Dulce de leche (store-bought or homemade)
Pinch of salt
Optional: whipped cream or crushed nuts for garnish
Directions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks.
In a bowl, mix graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool.
In a large bowl, beat softened cream cheese until smooth and fluffy.
Add sugar and mix until fully combined.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream (or heavy cream), vanilla extract, and a pinch of salt.
Gently fold in most of the dulce de leche, reserving some for the topping.
Pour the filling into the cooled crust and smooth the top.
Place the cheesecake pan in a larger roasting pan and fill with hot water halfway up the sides (water bath).
Bake for 60–70 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, top with reserved dulce de leche and garnish if desired.
Servings and timing
This recipe yields 10–12 servings. Prep time: 25 minutes Bake time: 1 hour 10 minutes Cooling + chilling time: 7 hours (minimum) Total time: About 8.5 hours (including chilling)
Variations
Chocolate swirl: Add melted chocolate swirled into the batter for a chocolate-caramel combo.
Nut crust: Use crushed pecans or almonds mixed with graham crumbs for added texture.
Salted caramel topping: Sprinkle a little sea salt over the dulce de leche topping for a sweet-and-salty twist.
No-bake version: Use a no-bake cheesecake base with gelatin and chill instead of baking.
Mini cheesecakes: Bake in muffin tins with liners for individual servings.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. To freeze, wrap individual slices or the entire cheesecake tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. This cheesecake is best served chilled and does not require reheating.
FAQs
What is dulce de leche?
Dulce de leche is a sweet, creamy caramel-like sauce made by slowly heating sweetened condensed milk until it thickens and browns.
Can I make dulce de leche at home?
Yes. You can simmer a sealed can of sweetened condensed milk in water for 2–3 hours, or bake it in the oven until golden and thick.
Do I need a water bath for baking?
Yes, a water bath helps prevent cracks and ensures the cheesecake bakes evenly with a smooth texture.
Can I use store-bought dulce de leche?
Absolutely. Store-bought versions work great and save time.
How do I know when the cheesecake is done?
The center should be slightly jiggly but set around the edges. It will firm up more as it cools.
Can I use a different crust?
Yes, crushed cookies like digestive biscuits or vanilla wafers also make a delicious base.
How far in advance can I make this cheesecake?
You can make it up to 2 days ahead. In fact, the flavor improves as it sits in the fridge.
What toppings go well with this cheesecake?
Extra dulce de leche, whipped cream, chopped nuts, or even chocolate shavings work beautifully.
Can I skip the sour cream?
Yes, you can substitute it with heavy cream or plain Greek yogurt for a similar result.
Why did my cheesecake crack?
Overbaking or cooling too quickly can cause cracks. Using a water bath and letting it cool slowly helps prevent this.
Conclusion
Dulce de Leche Cheesecake is a creamy, indulgent dessert that combines rich caramel notes with the silky smoothness of classic cheesecake. Whether served as the grand finale to a dinner party or enjoyed as a personal treat, this recipe is a guaranteed crowd-pleaser that looks impressive and tastes even better.
Dulce de Leche Cheesecake is a rich, creamy dessert that blends classic cheesecake with the warm, caramelized flavor of dulce de leche. With a buttery graham cracker crust and smooth filling, it’s an elegant treat for special occasions or anytime indulgence.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
24 oz (3 packages) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream or heavy cream
1 tsp vanilla extract
1/4 tsp salt
1 cup dulce de leche (divided)
Optional: whipped cream or chopped nuts for garnish
Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of the pan to form the crust. Bake for 8–10 minutes, then let cool.
In a large bowl, beat softened cream cheese until smooth and fluffy.
Add sugar and mix until fully incorporated.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream (or heavy cream), vanilla extract, and salt.
Fold in 3/4 cup of the dulce de leche, reserving 1/4 cup for topping.
Pour the filling into the cooled crust and smooth the top.
Place the cheesecake pan into a larger roasting pan and fill the outer pan with hot water halfway up the sides (water bath).
Bake for 60–70 minutes, until the edges are set and the center is slightly jiggly.
Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
Remove and cool to room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, spread or drizzle remaining dulce de leche over the top and garnish if desired.
Notes
Use store-bought or homemade dulce de leche.Water bath is essential for a crack-free, smooth texture.Cheesecake can be made 1–2 days in advance—the flavor improves over time.Top with sea salt, whipped cream, or chopped pecans for added texture and flavor.Substitute sour cream with heavy cream or Greek yogurt if needed.
