Go Back
+ servings
dulce de leche apple cheesecake topped with apples

Apple Dulce de Leche Cheesecake

This is a Dulce de Leche Cheesecake, topped with apples, featuring a shortbread crust.
Course Dessert
Cuisine American
Keyword apple, cheesecake, dulce de leche
Prep Time 1 hour
Cook Time 1 hour 5 minutes
Servings 10 people
Calories 500 kcal
Author camila


Shortbread Crust

  • 1/2 cup  unsalted butter softened 4 oz, 113 grams
  • 1/2 cup  powdered sugar 2.25 oz, 63.78 grams
  • teaspoon  vanilla extract
  • 1 1/2  cups  all-purpose flour  6.75 oz, 191 grams

Dulce de Leche Cheesecake

  • 32 oz. cream cheese softened (907 grams)
  • 1/2 cup sugar 3.5 oz, 100 grams
  • 1/3 cup sour cream
  • 2/3 cup dulce de leche 6.3 oz, 180 grams
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Apple Topping

  • 4 cups chopped apples 3-4 apples, 13 oz, 370 grams
  • 1/4 cup brown sugar 1.75 oz, 50 grams
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cornstarch
  • 1 tablespoon water


Shortbread Crust

  1. Place butter in the mixer bowl. Cream on medium high for 2 minutes. The butter will work best if it’s softened, but not too soft.
  2. With the mixer off, add powdered sugar. Mix on low until combined. Raise speed to medium-high and cream for 1 minute.
  3. Add vanilla. Mix to combine.
  4. Add flour, mix on low until the dough just comes together.
  5. Coat a 9 or 8 inch springform pan with a bit of oil, or non-stick spray.
  6. Now put the crust dough in the pan and start to pat the dough down to line the whole bottom of the springform pan.

  7. Pre-heat oven to 350ºF. While the oven pre-heats place the pan in the freezer for 10-15 minutes.

  8. Bake the crust in the oven for 15 minutes, until golden. Remove and let it cool down. While it cools, make the filling.

Dulce de Leche Cheesecake

  1. Pre-heat the oven to 350ºF.
  2. Place cream cheese in a large bowl. Cream with an electric mixer until creamy, about 2 minutes.
  3. Add sugar, cream for another minute.
  4. Add sour cream and 2/3 cup of dulce de leche. Cream again, until combined.
  5. Add eggs, one at a time, mixing fully before adding the next egg.
  6. Add vanilla extract, cinnamon, and nutmeg. Stir to combine.
  7. Pour cheesecake batter over the cooled crust.

  8. Wrap the bottom of the pan in foil.
  9. Place cheesecake pan in a large roasting pan, or any pan with tall sides that will fit the cheesecake pan.
  10. Pour water on the bottom of the pan to create a water bath for the cheesecake.
  11. Place it in the oven.
  12. Bake for about 60 minutes. The cheesecake should be jiggly in the middle, but not wet, or soupy. The edges should look done and solid. Use a knife to gently run around the edges of the cheesecake, so the sides won't get stuck to the pan and make the cheesecake crack.

  13. Turn the heat off, crack open the oven door, leave the cheesecake in there for 30 minutes.
  14. Remove the cheesecake.
  15. Let it cool completely. Remove the ring around the springform pan, place it in the fridge overnight or for at least 6 hours.

Apple Topping

  1. Place chopped apples, brown sugar, lemon juice, nutmeg, and cinnamon in a small saucepan.
  2. Bring it to a boil and then reduce heat to medium low. Cook mixture, stirring occasionally, for about 5-10 minutes, just until the apples begin to soften, but not so much that they are falling apart.
  3. The cooking time will depend on the kind of apples you are using. I used honeycrisp, and they were very firm, so they took about 8 minutes to soften up.
  4. Mix cornstarch and water. Add to the pan with the apples. Stir and cook for about 1-2 minutes, until the liquid on the bottom of the pan is thick and coating the apples.
  5. Remove apples to a small bowl. Let them cool down in the fridge.

To serve

  1. Spoon cooled apples on top of cold cheesecake.
  2. Slice and serve.


  1. Store cheesecake for up to 5 days in the fridge.
Nutrition Facts
Apple Dulce de Leche Cheesecake
Amount Per Serving
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.