Teresa's Recipes
Dulce de Leche Cheesecake
Indulge in an irresistible slice of heaven with this Dulce de Leche Cheesecake, where creamy, rich flavors collide. This dessert boasts a buttery graham cracker crust that forms a perfect base for a velvety cheesecake, enriched with the decadent sweetness of dulce de leche. Each bite offers a luxurious experience, crowned with a delightful caramel drizzle and whipped cream. This cheesecake not only satisfies your sweet tooth but also brings a taste of Latin American tradition to your table, as dulce de leche has been cherished in desserts for generations.
Ingredients
- 1 1/2 cups, crushed Graham crackers
- 1/2 cup, melted Unsalted butter
- 24 oz, softened Cream cheese
- 1 cup Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Dulce de leche
- 1/2 cup (for drizzling) Caramel sauce
- 1 cup (for serving) Whipped cream
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 450
- Fat: 30g
- Carbs: 40g
- Protein: 6g
- Sodium: 300mg
- Sugar: 35g
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well until the crumbs are evenly coated.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Pour half of the cream cheese mixture over the prepared crust in the springform pan.
- Drizzle half of the dulce de leche over the cream cheese layer, allowing it to spread slightly.
- Pour the remaining cream cheese mixture over the dulce de leche layer in the pan.
- Drizzle the remaining dulce de leche over the top and use a knife to gently swirl it into the cream cheese mixture for a marbled effect.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden.
- Once baked, remove from the oven and let the cheesecake cool to room temperature in the pan.
- Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
- When ready to serve, top each slice with whipped cream and a drizzle of caramel sauce.
Tips
- For a richer flavor, consider adding a pinch of sea salt to the dulce de leche before swirling it.
- Experiment with flavored extracts, such as almond or hazelnut, for a unique twist on the classic vanilla.
- For a gluten-free version, substitute the graham crackers with gluten-free cookies or almond flour.