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Chocolate and Dulce de Leche Cheesecake Pie

Chocolate and Dulce de Leche Cheesecake Pie

This Chocolate and Dulce de Leche Cheesecake Pie features an Oreo crust, a creamy and rich filling, topped with dulce de leche and chocolate ganache.
Course Dessert
Cuisine American, Latin
Keyword pie
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 people
Calories 320 kcal



  • 2 1/2 cups oreo crumbs about 30 Oreos
  • 4 tablespoons melted butter


  • 8 oz cream cheese softened
  • 1/3 cup granulated sugar
  • 3/4 cup sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon flour


  • 1/3 cup heavy cream 75 grams, 2.64 oz
  • 1 1/4 cup chocolate chips 150 grams, 5.29 oz

Dulce de Leche

  • 1 can of condensed milk or 1 cup dulce de leche



  1. You can process the oreos in the food processor along with the filling, don’t worry about scraping the filling off.
  2. Mix with the melted butter. Press onto the bottom and sides of a tart or pie pan. You can do a cheesecake pan and just press the crust onto the bottom too if that’s what you want, and bake it as a cheesecake. I used a 9-inch tart pan with a removable bottom.
  3. Place pan in the freezer while you make the cheesecake batter.


  1. In a mixer, start beating cream cheese until fluffy, for about 1 minute.
  2. Add sugar, beat for another minute until incorporated.
  3. Add sour cream and mix until incorporated.
  4. Add egg and mix. Scrape sides of the bowl whenever necessary.
  5. Add vanilla. Then add flour and mix to combine.

Bake the pie

  1. Pre-heat oven to 350F.
  2. Spread 2/3 cup of the dulce de leche on the bottom of the pie, right on top of the chilled crust.
  3. Pour cheesecake batter on top.
  4. Bake in pre-heated oven for about 20-30 minutes, until cheesecake sets, and jiggles slightly when you shake the pan gently.
  5. Remove and let cool. Then chill in the fridge for a couple hours.


  1. Place chocolate chips, or finely chopped chocolate in a bowl.
  2. Heat cream over medium heat until starts to bubble. Pour over chocolate. Let it stand for a minute.
  3. Stir with a spatula until all chocolate has melted. If chocolate doesn’t melt, and you still see lumps in your ganache, you might want to insert your bowl in the microwave for a few seconds at a time and stir in between until there are no more lumps and your ganache is smooth.
  4. Let it cool to room temperature.

Dulce de leche

  1. To make dulce de leche at home, you take many different approaches. Check the post above to read 3 different approaches on how to make dulce de leche from a can of condensed milk.
  2. My favorite way to make dulce de leche starts with an unopened can of condensed milk. Place sealed can in a pressure cooker with enough water to cover it plus at least 2 inches.
  3. Then, bring the water to a boil and cook under pressure for 30 minutes.
  4. Let pressure release naturally and let can and water cool down all the way before removing and opening the can.
  5. When you open the can, it will be a thick darkened caramel inside.


  1. Once pie is chilled, you can spread the remaining 1/3 cup of dulce de leche on top of the pie. Then pour cooled ganache on top, use an offset spatula to spread it if necessary.
  2. I chose to top my pie with some piped hardened ganache that I separated (about 1/2 cup)
  3. And then placed my Dulce de Leche Macarons on top of the pie.


  1. Pie will keep for up to 4 days in the fridge, covered well.
Nutrition Facts
Chocolate and Dulce de Leche Cheesecake Pie
Amount Per Serving
Calories 320
* Percent Daily Values are based on a 2000 calorie diet.