Decadent Dulce de Leche Cheesecake

A creamy cheesecake is swirled with dulce de leche in this decadent and delicious Dulce de Leche Cheesecake. This creamy cheesecake is holiday worthy!

Decadent Dulce de Leche Cheesecake

Servings :14.

Ingredients

For curst:

• 18 full sheets of graham crackers (about 300gr cookies)
• ¼ cup (50gr) sugar
• 10 tablespoons (140gr) unsalted butter, melted

For cheesecake filling:

• 24oz (700gr) cream cheese, softened (Brick-style, full fat version)
• 1/3 cup (65gr) sugar
• 1 can (400gr/14oz) dulce de leche, divided
• ½ cup (125gr) sour cream
• 1 tablespoon pure vanilla extract
• ¼ teaspoon kosher salt
• 3 large eggs, at room temperature
• Sea salt flakes for dusting, optional

Directions:

• To make the crust, crush the graham crackers in a food processor until fine crumbs form.

• Add sugar and melted butter and pulse until the crumbs are evenly moistened. Transfer the crumbs into a 9-inch springform pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.

• Preheat the oven to 350°F (175°C).

• To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Stir in the sugar. Then add about ¾ of dulce de leche (the remaining ¼ of the can will be used for spreading on top for decoration) and sour cream. Continue to mix until combined.

• Stir in vanilla extract and salt. Beat in the eggs one at a time and mix just until combined on low speed. Transfer the batter into the prepared crust.

• Bake the cheesecake for 45-50 minutes, or until the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for 2 hours. Then refrigerate to set completely for at least another 2 hours.

• When ready to serve, remove springform sides of the pan and spread the reserved dulce de leche on top. Sprinkle some sea salt, if desired. Store the cheesecake in a fridge, covered, for up to 5 days.

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