Let me start by saying this: my husband and I are bonafide cheesecake snobs. We’ve eaten the best of the best in NYC (and no, it is not Junior’s 😬), and tear down every which way that a cheesecake falls flat or doesn’t make the cut. So believe me when I claim this dulce de leche cheesecake to be damn near perfect: I mean it.
The crust is thick and the cheesecake is dense, but luxuriously creamy, just as it should be. And the swirls of dulce de leche? It’s kind of the icing on the cake. Er, cheesecake. You’d be hard pressed to find a more showstopping dessert to make at home.
If you’re looking for a 7″ springform, this is my favorite. Though, yes, you can absolutely double this and make it in a large 10-inch springform pan.
What Is Dulce De Leche?
Dulce de leche is a rich, creamy sauce made by slowly heating sweetened condensed milk until it thickens (you can do this on a stovetop or in an oven). It’ll turn golden, with a deep, caramel-like flavor. You can make it from scratch or use a good-quality store-bought version—both work perfectly in this recipe. If you prefer, you can substitute with salted caramel, which makes an equally dreamy cheesecake.
Jump to RecipeThe Best Use For Leftover Cookies: Cheesecake Crust!
The cheesecake crust is made with finely ground chocolate chip cookie crumbs. Just like with more traditional graham cracker crusts, the cookies are mixed with melted butter and a pinch of sugar. The texture and flavor of the crust can’t be beat!
Bonus: the crust can be made in a food processor! Just pulse until it comes together and resembles the texture of sand.
Whether To Use A Water Bath Or Not
Yes, a water bath is essential for this cheesecake. It helps the cake bake evenly and prevents cracks. Just be sure to wrap your springform pan in multiple layers of foil to keep water from seeping in.
There are some cheesecake recipes—like a burnt basque cheesecake—that don’t require steam from a water bath. Just depends on the recipe!
Chef-Tested Tips 👩🏻🍳
- Make sure the cream cheese is at room temperature. This ensures a smooth, lump-free batter. Don’t rush the mixing—letting it beat for a few extra minutes helps create an ultra-creamy texture.
- While baking, keep the oven door closed to prevent temperature fluctuations that can cause cracks. The center should still have a slight jiggle when done—don’t over bake!
- Once baked, crack the oven door and let the cheesecake cool inside for 1 hour before removing. Gradual cooling helps prevent cracks and keeps the texture silky smooth.
Freezing Instructions
Cheesecake freezes beautifully. Let it cool completely, then wrap it well in a few layers of plastic wrap and foil—either in the springform pan or transferred carefully to another container. To serve, thaw overnight in the fridge.
Another one of my favorites for making—and freezing!—are these creamy pumpkin cheesecake bars. Instead of a chocolate chip cooke crust, I use graham crackers or ginger snaps.
This cheesecake has been a reader favorite for years, and for good reason. Really excited for you to give this a try — and as always, please leave your feedback below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Impossibly Creamy Dulce de Leche Cheesecake
Video
Equipment
Ingredients
For the Crust
- 1½ cups (180g) chocolate chip cookie crumbs
- 3 Tbsp (42g) unsalted butter melted, see note below
- 2 Tbsp (24g) granulated sugar
For the Filling
- 2 (8oz; 454g) packages cream cheese, softened
- ⅔ cup (130g) granulated sugar
- 2 tsp pure vanilla extract
- 2 large (100g) eggs, lightly beaten
- ¼ cup (80g) dulce de leche, melted (canned is fine!)
Instructions
- Make the crust. Preheat oven to 325°F/165°C. Combine 1½ cups cookie crumbs, 3 Tbsp melted butter, and 2 Tbsp sugar in a small bowl, then mix well. Pour into a greased 7-inch springform pan, then press into an even layer along the bottom, reaching up to ¼-inch 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 16 oz cream cheese, ⅔ cup sugar, and 2 tsp vanilla in the bowl of a stand mixer until smooth and creamy, about 2 minutes. Scrape down the sides, then add 2 eggs and beat on medium-low until fully incorporated and mixture is well mixed and fluffy. Pour the cheesecake mixture over the cooled crust.
- Add dulce de leche swirl. Pour ¼ cup melted dulce de leche on top of cheesecake mixture, then use a knife to swirl into the batter.
- Bake the cheesecake. Place the springform pan in a large baking pan, then pour hot water to surround it so that it comes up about 1 inch. 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.
- Cool in the oven. 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.
Notes
- Crust tip: This recipe originally used 4 Tbsp melted butter, but after re-testing I’ve found 3 Tbsp is usually enough—especially on humid days. Start with 3 Tbsp and add more only if the crust seems too dry.
- Freezing: Cheesecake can be frozen whole or in individual slices. Make sure it’s completely cooled first. Wrap slices tightly in plastic wrap, or place the whole cake on a sturdy base and wrap well in plastic wrap and foil. Freeze up to 1 month.
hi I am wondering if I use store bought Keebler graham cracker crust can I follow the same exact recipe? with water bath and baking instructions ?
Hi Gina! You can definitely use a graham cracker crust, however there might be leftover filling. It’s possible this would be enough to fill two pie graham cracker pie crusts. Additionally, most store-bought pie crusts are much more shallow. I’d be weary about using a water bath given how shallow the pie crusts are (you absolutely do NOT want water getting into the filling or crust!).
As far as baking instructions, this will vary based on the size of the baking dish. For instance, when I make a 9-inch or 10-inch cheesecake, the bake time doubles. The cheesecake is ready when it is set around the edges and still jiggles a bit in the center (more info in the post about this). Good luck and let me know if you give it a try!
Best,
Ari
I was so excited about this recipe that I bought a 7″ springform pan this week. I followed the recipe exactly and used Tates chocolate chip cookies (crushed in a blender) for the crust. The cheesecake was outstanding – very rich. My friends loved it. Next time, however, I will use less butter in the crust. When I took the pan out of the foil after it cooled, melted butter had seeped out and left a puddle. I thought the crust was pretty “wet” when I pressed it in. I think 2 T. of butter would be enough. I love butter – just hate wasting it!
Thank you for the feedback, Cindy! And I totally hear you about the butter in the crust, this is a great point. I’ve made this same recipe at various times of the year and, based on humidity in my home, needed to add butter (which is why I increased the original quantity). I’ll add a note to begin with slightly less and add more only if needed. Thank you! Best, Ari
This is literally my go to recipe you are a baking angel bless you
Isn’t this creamy cheesecake utterly fabulous?! One of my all-time favorite dessert recipes. Thanks, Stevie! xo, Ari
Great texture. It went together very easily. I didn’t add sugar to the crust and it was good. One person was amazed that it was a baked cheesecake as the texture was more like an unbaked one. Will definitely be making again. I ended up having extra filling so I just baked it in a separate pan and froze it. I used a 7″ pan so not sure why there was so much left over.
Thanks, Kate! So glad you and your guests enjoyed. It’s so irresistibly creamy! xo, Ari
Made it in a 9 inch spring pan, I only 1 and a halfed the recipe and added 12 mins more. It turned out great and was delicious for my first time making a cheesecake! I also used gf chips ahoy to have it be ate by all in my family.
Oh this is great, Amanda! So glad you enjoyed this cheesecake, it’s divine! Cheers, Ari
Not to be one of those people who changes the entire recipe and then writes a review…
However, I did make a couple changes because we never have stale cookies in this house and I forgot to buy dulce de leche. My mama (who is honest about her food and my cooking) described this as this best cheesecake she’s ever eaten. Instead of the chocolate chip cookies, I used Biscoffs, and even without the dulce de leche it was splendid.
This is great feedback, Kirstin! I’m sure most people don’t have leftover cookies lying around, it’s great to know that Biscoff cookies work well for the crust. So glad everyone enjoyed! Cheers, Ari
I made this for one of 10 different cheesecakes my daughter chose for her wedding ‘cake’. This cheesecake was perfect and beautiful, and drizzling extra sauce on each piece gave that extra little touch of special. Unfortunately I didn’t get a piece, but I was very pleased with how beautiful it turned out! I won’t hesitate to make this recipe again
Wow, I’m completely honored! A shame that you weren’t able to snag a piece, but yes, definitely make it again so you can enjoy too. What a beautiful gift for your daughter’s wedding day! Cheers, Ari
Absolutely delicious! Made it for my daughter’s birthday, so added Dulce de Leche Whipped Cream swirls and chocolate candies for decoration. Everyone loved it! Will definitely be making again. ❤️
Oh my gosh, what an absolute show stopper!! Thank you for sharing, Victoria. Wow wow wow. Cheers, Ari
I made this for a cheese cake lover’s birthday and it was a huge hit. The kids all went back for seconds.
It was delicious and simple to make. I will definitely make it again.
LOVE to hear this! My kids absolutely demolish this creamy cheesecake too. So glad everyone enjoyed, Carol! Cheers, Ari
Not only impossibly creamy, but impossibly easy! This was such a great simple recipe, and it was devoured at the party I took it to. Def should have made two! 🤣 I didn’t have any leftover chocolate chip cookies, so I used a sleeve of chips ahoy (regular sized package) and it was the perfect amount.
Surprisingly simple, right?! The only problem is the size lol, but that’s why I’ve tested (and re-tested) larger size cheesecakes with the same ratio of ingredients. Go big or go home, right?! Thanks, Erin!
Hands down the best cheesecake I’ve ever made, and I make a lot of cheesecakes. I made it for Thanksgiving for my Argentinian family and they absolutely loved it. I wouldn’t change a thing. I have to how to do the water bath because I usually flip the springboard upside down so you can easily cut the crust off and serve, but when I do that it kinda gets soggy… But honestly, it doesn’t even matter because the cheesecake itself is to die for.
Well doesn’t this look absolutely scrumptious?! If there’s one thing Argentinians know better than the rest of us, it’s dulce de leche. So glad you enjoyed it!! Cheers, Ari
I tried this recipe yesterday for a Mother’s Day dinner and everyone loved it! It was so creamy and delicious. My aunt is gluten-free, so I used gluten-free Chips Ahoy chocolate chip cookies for the crust, but you’d never know it was gluten-free. My bake time was about 15ish minutes longer than the recipe called for. But, with the notes on what to look for to see if it was done, it came out perfectly. My husband said this was the best cheesecake he’s ever had. I’ll definitely make this again!
It’s definitely a crowd pleaser! If you love this one and are looking for a larger cheesecake to enjoy when hosting or to bring to a friend’s house during the holidays, check out my pecan pie cheesecake next (which is the same base cheesecake recipe, so you already know you love it)!