Dulce de Leche Cheesecake

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This Dulce de Leche Cheesecake has a delicious Graham Cracker Crust. Swirls of dulce de leche run through the creamy batter, with even more dulce de leche on top.

The sweet, mellow toffee flavor of the dulce de leche, mixed with a hint of cinnamon and tangy cream cheese, makes this dessert a real crowd-pleaser!

This is one of the best desserts I’ve made all year. It’s perfect for any occasion, whether it’s a special dinner, a celebration, or just a weekend treat!

Tips for Making Cheesecake

  • Scrape the sides of the bowl often to prevent lumps in the batter.
  • Ensure all ingredients are at room temperature for better mixing.
  • Grease the sides of the cheesecake pan to prevent sticking.
  • Don’t overbeat the batter once you add the eggs to avoid cracking.
  • Use a water bath and leave the cheesecake in the oven for an hour after baking to prevent cracking.

Dulce de Leche Cheesecake

Prep Time 1 hour
Cook Time 1 hour
Resting Plus Cooling Time 7 hours
Course Dessert
Servings 12


**Graham Cracker Crust:**

  • – 1 1/2 cups graham cracker crumbs about 6.3 ounces
  • – 1/4 cup brown sugar about 1.9 ounces
  • – 1/4 tsp cinnamon powder
  • – 6 tbsp unsalted butter melted (about 3 ounces)

**Cheesecake Batter:**

  • – 4 packages 8 oz. each cream cheese, softened (32 oz. total)
  • – 1 cup brown sugar about 7.8 ounces
  • – 1/4 cup granulated sugar about 1.8 ounces
  • – 1/2 cup sour cream about 4 ounces
  • – 4 large eggs room temperature
  • – 1 tbsp vanilla extract
  • – 1/2 tsp salt
  • – 1 cup dulce de leche
  • – 1/2 tsp cinnamon powder


  • – 2/3 cup dulce de leche
  • – Caramel crispearls and graham cracker crumbs optional


#### Graham Cracker Crust:

  • Preheat the oven to 325ºF.
  • Process the graham crackers in a food processor to fine crumbs.
  • Mix in the brown sugar and cinnamon.
  • Combine with melted butter and press into the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
  • Bake the crust for 10 minutes, then let it cool.

#### Cheesecake Batter:

  • Grease the sides of the pan with oil spray.
  • Beat the cream cheese at medium speed for 3 minutes until creamy.
  • Add the brown sugar and granulated sugar, and beat for another 2 minutes.
  • Scrape the bowl and beat for another 30 seconds.
  • Mix in the sour cream, scraping the bowl as needed.
  • Add the eggs one at a time, mixing just until combined.
  • Mix in the vanilla and salt briefly.

#### Dulce de Leche Swirl:

  • In a medium bowl, combine 1 cup of batter with the dulce de leche and cinnamon.

#### Assemble:

  • Pour some plain batter over the cooled crust.
  • Drop spoonfuls of the dulce de leche batter on top and swirl with a spatula.
  • Repeat with the remaining batters, ending with a swirl on top.
  • Tap the pan on the counter to smooth it out.
  • Wrap the bottom of the pan in foil and place it in a larger roasting pan. Add hot water to create a water bath.
  • Bake at 325ºF for 65-85 minutes. The center should jiggle slightly, and the edges should be set.
  • Turn off the oven and leave the cheesecake in for 1 hour.
  • Chill the cheesecake in the fridge for at least 6 hours.

#### To Decorate:

  • Before serving, spread the remaining dulce de leche on top.
  • Optionally, sprinkle with caramel crispearls and graham cracker crumbs.


  • **Dulce de Leche:** You can make it in an Instant Pot or buy brands like Conchita, La Lechera, or Alpina.
  • **Storage:** Keep the cheesecake in an airtight container in the fridge for 4-5 days or in the freezer for up to 2 months.
  • **Crust:** You can use digestive biscuits or the Biscoff Crust from a Biscoff Cheesecake recipe.

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