Dulce de Leche Cheesecake
This is the most amazing Dulce de Leche Cheesecake that has ever been! Smooth, creamy perfection on a sinful pecan crust and topped with a luscious dulce de leche sauce. This is without a doubt the best cheesecake I have ever eaten!
Ingredients
For the Pecan Crust:
- 16 (62 grams) Honey Maid graham crackers
- 1 cup (125 grams) pecans, lightly toasted
- ¼ cup (50 grams) brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon Kosher salt
- ½ cup (113 grams) unsalted butter, melted
For the Dulce de Leche Cheesecake:
- 4 (8oz) blocks (904 grams) full-fat cream cheese, softened to room temperature
- ½ cup (115ml) heavy cream
- ½ cup (100 grams) sugar
- 1 tablespoon (7.5 grams) cornstarch
- ¼ teaspoon Kosher salt
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 4 large eggs
- 1 cup (225 grams) dulce de leche
For the Dulce de Leche Topping:
- ½ cup (115ml) heavy cream
- 1 ½ cups (340 grams) dulce de leche
Equipment
- 9 or 10-inch springform pan
Instructions
Make the crust:
- Preheat oven to 350ºF with a rack in the middle.
- Combine the graham crackers, pecans, brown sugar, cinnamon and salt in the bowl of a food processor. Pulse until finely ground.
- Pour the melted butter and pulse a few times, until well combined. The mixture will look like wet sand.
- Grease an 9 or 10-inch springform pan and wrap tightly with foil on the outside. Pour the mixture into the pan, spreading the crumbs around so that they are evenly dispersed.
- Using a measuring cup, press the crumbs into the bottom and up the sides of the pan. It should be tight and compact.
- Bake for 8 to 10 minutes. Then, let it cool completely at room temperature.
Make the cheesecake batter:
- Using a hand mixer, beat the cream cheese, heavy cream, sugar, cornstarch, salt, vanilla extract and lemon juice, until smooth.
- Add the eggs, one at a time, beating in between additions.
- Add the dulce de leche and beat just until combined. Do not overmix!
- Set a kettle full of water to boil.
- Transfer the batter into the pre-baked crust, then place the pan in a roasting pan. To make the water bath, place the roasting pan with the cheesecake in the oven, then carefully pour the boiling water inside of the roasting pan. The water should go 2-inches up the sides of the springform pan.
- Bake for 55 minutes or until the cheesecake is almost set. You know it's ready when the middle jiggles slightly when gently shaken but the sides are set. Turn the oven off and keep the cheesecake inside. Crack the oven door open, using a wooden spoon to help keep it slightly cracked. Let it cool in the oven for 1 hour, then remove the cheesecake from the oven and water bath, and let it cool to room temperature.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
Make the topping:
- Heat the heavy cream in a saucepan, over medium-low heat. Once it begins to boil, add the dulce de leche and cook – stirring constantly so it doesn't stick to the pan – until it thickens slightly, about 5 to 8 minutes. Remove from heat and let it cool. The sauce will keep thickening as it cools.
- Remove the cheesecake from the fridge and from the springform pan 30 minutes before serving. I recommend running a knife around the pan to help loosen the cheesecake from the springform pan, before removing the rim.
- Pour the sauce over the cheesecake and serve!
Notes
Note: I do not recommend using the recipe card converter to double/tripe the recipe. If you need to serve more people, just make more cheesecakes.
Storage and Freezing
This cheesecake will keep in the fridge for up to a week, if properly covered with plastic wrap or stored in an airtight container.
It can be frozen for up to 6 months, but it tastes better if you serve it within a month or two.
Slicing the Cheesecake
To get clean, neat slices, I recommend warming a sharp knife by putting it in a glass filled with hot tap water or running under the hot tap. Then, wipe the knife on a kitchen towel before making the cut. Repeat before each cut.
Water Bath Alternative
If you do not own a roasting pan or a oven-safe pan or dish that is larger than your springform pan, you can put a large pan of hot water on the bottom rack of the oven instead. It is not as effective as baking the cheesecake IN the water bath, but it is a good alternative if you simply don't have the equipment.
Nutrition
Serving: 1slice, Calories: 608kcal, Carbohydrates: 33g, Protein: 9g, Fat: 50g, Saturated Fat: 25g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 193mg, Sodium: 496mg, Potassium: 219mg, Fiber: 1g, Sugar: 20g, Vitamin A: 1638IU, Vitamin C: 1mg, Calcium: 124mg, Iron: 2mg