A deliciously smooth and balanced cheesecake with swirls of dulce de Leche throughout. Paired with a dulce whipped cream. Simply amazing!
Dulce De Leche Cheesecake
A deliciously smooth and balanced cheesecake with swirls of dulce de Leche throughout. Paired with a dulce whipped cream. Simply amazing!
Servings: 8
Equipment
- 1 springform pan
Ingredients
Graham Cracker Crust
- 12 graham cracker sheets
- 6 tbsp melted butter
- 1/3 cup sugar
Dulce De Leche Cheesecake Filling
- 24 oz cream cheese room temperature
- 1 cup sugar
- 2 tbsp all-purpose !our
- 2 tsp vanilla extract
- 3 eggs room temperature
- 1/3 cup whole milk
- 1/2 cup Dulce de Leche
Dulce Whipped Cream
- 2 cup heavy whipping cream chilled
- 1/4 cup dulce de leche
- 1 pinch salt
Instructions
Dulce Whipped Cream
- In a stand mixer or large bowl, add in the dulce de leche and chilled whipping cream. Mix until combined and peaks form. Chill until ready to serve.
Graham Cracker Crust
- Preheat the oven to 400F. Wrap a 10-inch springform pan tightly with heavy duty aluminum foil.
- Place the graham crackers and sugar in a food processor and process until completely crushed. Add the melted butter and pulse a few times until the crumbs are all moistened with the butter.
- Press the crumbs into the prepared springform pan. Using a flat bottomed glass, press the crumbs firmly and gently, to make sure they are packed and even. Place the pan in the oven and bake for 5 to 6 minutes, until the crust is lightly browned. Remove from the oven and cool to room temperature.
Dulce De Leche Cheesecake Filling
- Set oven temp to 325F
- Place the cream cheese in a large bowl or stand mixer. Using the stand mixer or an electric mixer, beat the cream cheese until it is smooth. Add the sugar, flour and vanilla and beat until combined and smooth. Add the eggs one at a time, beating only until combined. Be careful to not overmix. Add the whole milk and mix just until combined.
- Mix 1/2 cup of the cheesecake batter and 1/2 cup dulce de leche and mix until fully combined.
- Place the springform pan with the cooled crust into a larger dish with sides that go up at least 1 inch. Pour the remaining cheesecake batter into the springform pan. Dollop with the dulce de leche batter and gently swirl with the tip of a knife or a skewer.
- Place the cheesecake in the oven, then add the water carefully into the dish surrounding the cheesecake. Bake until the edges of the cheesecake are set, but the center should still be a bit jiggly about 55-60 minutes.
- Turn off the oven and prop the door open slightly. Leave the cheesecake in the oven to gradually cool for an hour. Carefully remove the cheesecake from the oven, adding extra caution with the surrounding water.
- Run a sharp knife around the edge of the cheesecake, then cover the cheesecake and refrigerate until completely cold, at least 4 to 6 hours, but preferably overnight.
- Slice and have with a scoop of dulce whipped cream and a drizzle of caramel. Enjoy!
