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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!
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling & Chilling Time 6 hours
Total Time 7 hours 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 608 kcal

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.