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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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dulce de leche cheesecake with chocolate chip cookie crust!

Creamy Dulce de Leche Cheesecake

Posted by: Ari Laing

Hands down the most luscious and flavorful dulce de leche cheesecake ever. The chocolate chip cookie crust is foolproof, and the filling is oh so creamy and smooth. Simple, seriously impressive, and worth the effort!

recipe +-

Posted by: Ari Laing
dulce de leche cheesecake with chocolate chip cookie crust!
Print Recipe
5 from 7 votes

Dulce de Leche Cheesecake with Chocolate Chip Cookie Crust

Hands down the creamiest, most flavorful dulce de leche cheesecake ever. The chocolate chip cookie crust is foolproof, as is the indulgent, smooth cheesecake. You'll never buy from a store again!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: baking a cheesecake, chocolate chip cookie crust, dulce de leche, easy cheesecake, how long to bake cheesecake, water bath for a cheesecake
Servings: 6 servings
Calories: 558kcal
Author: Ari Laing


  • 7" springform pan
  • Heavy duty aluminum foil


For the crust

  • 1 ½ cups chocolate chip cookie crumbs
  • 4 Tbsp unsalted butter melted
  • 2 Tbsp granulated sugar

For the filling

  • 2 (8 oz) packages cream cheese softened
  • cup granulated sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs (lightly beaten)
  • ¼ cup dulce de leche (melted (canned is fine!))


Make the crust

  • Preheat oven to 325 F. Combine cookie crumbs, butter, and sugar in a small bowl. Pour into a greased 7-inch springform pan, then press into an even layer along the bottom, reaching up maybe a ¼” on the sides. Wrap the bottom and sides of the pan tightly in heavy duty aluminum foil (trust me on the ‘heavy duty’ part) and bake for ~10 minutes, or until the crust turns a deep golden brown. Remove from oven and let cool while you make the filling.

Make the filling

  • Beat cream cheese, sugar, and vanilla in the bowl of a stand mixer until smooth and creamy, about 2 minutes. Scrape down the sides, then add eggs and beat on medium-low until fully incorporated and mixture is well mixed and fluffy.
  • Pour the cheesecake mixture over the cooled crust.
  • Pour melted dulce de leche on top of cheesecake mixture, then use a knife to swirl into the batter.
  • Place springform pan in a large baking pan, then fill about ~1” with hot water. Bake for 45-50 minutes, or until edges of cheesecake turn golden brown and pull away from the sides. The middle of the cheesecake will be a little jiggly.
  • Per my friend Sam over at @frostingandfettuccine ’s advice, turn the oven off and crack the door just slightly. Let cheesecake cool for an hour in the oven, then remove and continue at room temperature until fully cool. Refrigerate 4 hours or overnight before serving.



  • Cheesecake can be frozen whole or cut into slices. Allow to cool completely (which you should be doing for all cheesecake recipes anyway!). To freeze individual pieces, slice individually and wrap each tightly in plastic wrap. If you're freezing the entire cheesecake, make sure there's a sturdy base underneath it, such as a cardboard round, then wrap tightly in plastic wrap and aluminum foil. Cheesecake will last up to 1 month.


Serving: 1slice | Sodium: 371mg | Sugar: 29g | Cholesterol: 180mg | Calories: 558kcal | Saturated Fat: 24.6g | Fat: 40.7g | Protein: 9.5g | Carbohydrates: 41.5g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!