Impossibly Creamy Dulce de Leche Cheesecake
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!
Servings: 6 servings
Calories: 558kcal
Video
Equipment
Heavy duty aluminum foil
Ingredients
For the crust
- 1½ cups (180g) chocolate chip cookie crumbs
- 3 Tbsp (42g) unsalted butter melted, see note belo
- 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. 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” 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 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.
- 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
- This recipe originally used 4 Tbsp melted butter in the crust, but I’ve found through re-testing that 3 Tbsp is usually enough — especially on more humid days. Start with 3, then add more only if the crust feels too dry.
- Cheesecake can be frozen whole or in individual slices — just be sure it’s completely cooled first. For slices, wrap each one tightly in plastic wrap. To freeze the whole cake, place it on a sturdy base (like a cardboard round), then wrap well in plastic wrap and foil. It will keep in the freezer for up to 1 month.
Nutrition
Serving: 1slice | Calories: 558kcal | Carbohydrates: 41.5g | Protein: 9.5g | Fat: 40.7g | Saturated Fat: 24.6g | Cholesterol: 180mg | Sodium: 371mg | Sugar: 29g
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