Description
A smooth, creamy cheesecake infused with sweet dulce de leche for a rich caramel flavor and a decadent, melt-in-your-mouth texture. Perfect for special occasions or indulgent dessert lovers.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
1 cup dulce de leche, plus extra for drizzling
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour (optional, for stability)
Instructions
1. Preheat the oven to 325°F (160°C) and prepare a springform pan.
2. In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined.
3. Press the crust mixture firmly into the bottom of the springform pan.
4. Bake the crust for 8 to 10 minutes, then let it cool.
5. In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth.
6. Add the dulce de leche and mix until fully incorporated.
7. Add the eggs one at a time, mixing gently after each addition.
8. Stir in the vanilla extract and optional flour.
9. Pour the filling over the cooled crust and smooth the top.
10. Bake for 60 to 70 minutes, until the edges are set and the center is slightly jiggly.
11. Turn off the oven and let the cheesecake cool gradually with the door slightly open.
12. Chill for at least 4 hours or overnight.
13. Drizzle extra dulce de leche over the top before serving.
Notes
For a smoother cheesecake, use room-temperature cream cheese.
A water bath can help prevent cracks.
Chill overnight for the best texture and flavor.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg