If you’re craving a dessert that’s rich, creamy, and downright indulgent, this Dulce de Leche Cheesecake is your answer. Nestled on a buttery pecan crust and topped with a luscious dulce de leche sauce, it’s a showstopper for holidays, dinner parties, or anytime you want to impress your guests. This cheesecake strikes the perfect balance between sweetness and creaminess, making every bite a slice of heaven.
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Ingredients
For the Pecan Crust:
- 16 Honey Maid graham crackers (62 g)
- 1 cup pecans, lightly toasted (125 g)
- ¼ cup brown sugar (50 g)
- ½ tsp cinnamon
- ¼ tsp kosher salt
- ½ cup unsalted butter, melted (113 g)
For the Dulce de Leche Cheesecake:
- 4 blocks cream cheese, softened to room temperature (904 g)
- ½ cup heavy cream (115 ml)
- ½ cup sugar (100 g)
- 1 tbsp cornstarch (7.5 g)
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 4 large eggs
- 1 cup dulce de leche (225 g)
For the Dulce de Leche Topping:
- ½ cup heavy cream (115 ml)
- 1 ½ cups dulce de leche (340 g)
Instructions
Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C).
- Pulse graham crackers, pecans, brown sugar, cinnamon, and salt in a food processor until finely ground.
- Add melted butter and pulse until mixture resembles wet sand.
- Grease a 9 or 10-inch springform pan and wrap it with foil. Press crust evenly into the bottom and up the sides.
- Bake for 8–10 minutes until slightly golden. Let it cool completely.
Step 2: Make the Cheesecake Batter
- In a large bowl, beat cream cheese, heavy cream, sugar, cornstarch, salt, vanilla extract, and lemon juice until smooth.
- Add eggs one at a time, mixing gently after each addition.
- Fold in the dulce de leche until incorporated. Avoid overmixing to prevent cracks.
Step 3: Bake the Cheesecake
- Pour batter over the pre-baked crust. Smooth with a spatula.
- Place pan in a roasting pan and carefully pour boiling water into the roasting pan to reach 2 inches up the sides (water bath).
- Bake at 350°F (175°C) for 55 minutes, until the edges are set but the center slightly jiggles.
- Turn off the oven, slightly crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven, let cool to room temperature, cover, and refrigerate at least 4 hours or overnight.
Step 4: Prepare the Dulce de Leche Topping
- Heat heavy cream in a saucepan over medium-low heat.
- Stir in dulce de leche, cooking until slightly thickened, 5–8 minutes.
- Let cool, then pour over chilled cheesecake before serving.
Pro Tips
- Always use room temperature ingredients for smooth mixing.
- A water bath ensures even baking and prevents cracks.
- Cool the cheesecake slowly to avoid cracking and maintain creamy texture.
- For neat slices, warm a sharp knife in hot water before cutting
Why This Recipe Works
This cheesecake combines a buttery, nutty crust with a luxuriously smooth filling and a decadent caramel topping. The subtle hints of lemon and vanilla balance the sweetness of the dulce de leche, resulting in the perfect dessert for celebrations or cozy nights in.
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Substitutions & Variations
- Replace pecans with walnuts or almonds.
- Use store-bought dulce de leche if making it from scratch isn’t convenient.
- For a lighter version, swap heavy cream with sour cream, keeping in mind it may slightly change the texture.
Make-Ahead, Storage & Reheating Guide
- Storage: Refrigerate covered for up to 7 days.
- Freezing: Cheesecake freezes well up to 2 months; thaw in the fridge before serving.
- Serving: Let cheesecake sit at room temperature 20–30 minutes for optimal creaminess.
Serving Ideas
- Top with whipped cream, chocolate shavings, or caramel drizzle for extra flair.
- Pair with fresh berries or sliced bananas to cut through the richness.
- Serve with a cup of espresso or dessert wine for a decadent pairing.
Nutrition (Per Serving Estimate)
- Calories: 608 kcal
- Carbohydrates: 33 g
- Protein: 9 g
- Fat: 50 g
- Saturated Fat: 25 g
- Fiber: 1 g
- Sugar: 20 g
- Cholesterol: 193 mg
- Sodium: 496 mg
Frequently Asked Questions
Q: How long will the cheesecake keep?
A: Up to 7 days in the fridge when stored properly.
Q: Can I freeze it?
A: Yes! Freeze for up to 2 months. Thaw in the fridge before serving.
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Q: Can I make mini cheesecakes with leftover batter?
A: Absolutely! Use the extra batter for mini cheesecakes, cheesecake cookies, or muffins.
This Dulce de Leche Cheesecake is the ultimate indulgence: creamy, rich, and perfectly balanced with a nutty crust. It’s a dessert that turns any occasion into a celebration, leaving your guests asking for seconds.
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Decadent Dulce de Leche Cheesecake Recipe: Creamy & Irresistible
Indulge in this creamy Dulce de Leche Cheesecake with a pecan crust and caramel topping—perfect for holidays and special occasions!
Ingredients
For the Pecan Crust:
- 16 Honey Maid graham crackers (62 g)
- 1 cup pecans, lightly toasted (125 g)
- ¼ cup brown sugar (50 g)
- ½ cinnamon
- ¼ kosher salt
- ¼ unsalted butter, melted (113 g)
For the Dulce de Leche Cheesecake:
- 4 blocks cream cheese, softened to room temperature (904 g)
- ½ cup heavy cream (115 ml)
- ½ cup sugar (100 g)
- 1 tbsp cornstarch (7.5 g)
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 4 large eggs
- 1 cup dulce de leche (225 g)
For the Dulce de Leche Topping:
- ½ cup heavy cream (115 ml)
- ½ dulce de leche (340 g)
Instructions
Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C).
- Pulse graham crackers, pecans, brown sugar, cinnamon, and salt in a food processor until finely ground.
- Add melted butter and pulse until mixture resembles wet sand.
- Grease a 9 or 10-inch springform pan and wrap it with foil. Press crust evenly into the bottom and up the sides.
- Bake for 8–10 minutes until slightly golden. Let it cool completely.
Step 2: Make the Cheesecake Batter
- In a large bowl, beat cream cheese, heavy cream, sugar, cornstarch, salt, vanilla extract, and lemon juice until smooth.
- Add eggs one at a time, mixing gently after each addition.
- Fold in the dulce de leche until incorporated. Avoid overmixing to prevent cracks.
Step 3: Bake the Cheesecake
- Pour batter over the pre-baked crust. Smooth with a spatula.
- Place pan in a roasting pan and carefully pour boiling water into the roasting pan to reach 2 inches up the sides (water bath).
- Bake at 350°F (175°C) for 55 minutes, until the edges are set but the center slightly jiggles.
- Turn off the oven, slightly crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven, let cool to room temperature, cover, and refrigerate at least 4 hours or overnight.
Step 4: Prepare the Dulce de Leche Topping
- Heat heavy cream in a saucepan over medium-low heat.
- Stir in dulce de leche, cooking until slightly thickened, 5–8 minutes.
- Let cool, then pour over chilled cheesecake before serving.
Notes
- Don’t rush cooling or baking; patience ensures a smooth cheesecake.
- Cracks are fine—dulce de leche topping covers them beautifully.
- Serve at room temperature for best texture and flavor.
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