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cheesecake with dulce de leche on top, and crispearls, on a wooden board.
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Dulce de Leche Cheesecake

This Dulce de Leche Cheesecake has swirls of dulce de leche throughout the batter, and is topped with more dulce de leche.
Course Dessert
Cuisine American
Keyword cheesecake, dulce de leche
Prep Time 1 hour
Cook Time 1 hour
Resting plus cooling time 7 hours
Total Time 9 hours
Servings 12 servings
Calories 260kcal
Author Camila Hurst

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
  • 1/4 cup brown sugar 55 grams
  • 1/4 tsp cinnamon powder
  • 6 tbsp unsalted butter melted 85 grams

Cheesecake batter

  • 907 grams cream cheese softened 4 packages of 8 oz.
  • 1 cup brown sugar 220 grams
  • 1/4 cup granulated sugar 50 grams
  • 1/2 cup sour cream 120 grams
  • 4 large eggs room temp
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1 cup dulce de leche
  • 1/2 tsp cinnamon powder

Topping

  • 2/3 cup dulce de leche
  • crispearls and graham cracker crumbs (optional)

Instructions

Graham Cracker Crust

  • Pre-heat the oven to 325ºF.
  • Place the graham cracker in a food processor and process to obtain fine crumbs.
  • Add the brown sugar, the cinnamon, and mix to combine.
  • Melt the butter and mix with the crumbs and sugar.
  • Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
  • Bake the crust in the oven for 10 minutes.
  • Remove it from the oven and let it cool down.

Cheesecake Batter

  • Grease the sides of the pan with oil spray.
  • Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
  • Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
  • Scrape the bowl and beat for another 30 seconds.
  • Add the sour cream and mix to combine. Scrape the bowl.
  • Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
  • Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
  • Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
  • Add the vanilla, salt, and mix briefly.

Dulce de Leche Swirl

  • Add the dulce de leche to a medium bowl. Pour 1 cup of batter into the bowl with the dulce de leche, and the cinnamon.
  • Stir with a spatula to combine.

Assemble

  • To assemble the cheesecake, pour some of the plain batter on the bottom of the cooled crust, you can pour just enough to cover the bottom.
  • Spread spoonfuls of the Dulce de Leche batter on top. Use a spatula to swirl it in.
  • Pour more plain batter on top.
  • Follow up with more of the Dulce de Leche batter, and swirl again.
  • Continue to do this, until you are out of batter.
  • Swirl the final batter together on top, tap the pan a few times on the counter to smooth it out.
  • Wrap the bottom of the pan with a few layers of foil.
  • Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
  • Bake the cheesecake in the pre-heated 325ºF oven for 65 to 85 minutes.
  • To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
  • Turn the oven off, and leave the cheesecake in there for 1 hour.
  • Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

To decorate

  • Before serving, spoon the dulce de leche on top of the cheesecake.
  • Spread with a spatula.
  • I sprinkled the top with caramel crispearls and graham cracker crumbs.

Notes

Dulce de Leche: Check out my dulce de leche guide here. My favorite way to make dulce de leche is to make it in the instant pot. You can also use store bought. Some easy to find brands at the grocery store are: Conchita, La Lechera, Alpina.
Storage: You can store the Dulce de Leche cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Crust: You can use digestive biscuits instead of graham crackers. Or use the Biscoff Crust recipe from this Biscoff Cheesecake.

Nutrition

Calories: 260kcal