Dulce de Leche Cheesecake
Servings 12
Ingredients
**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
**Topping:**
- – 2/3 cup dulce de leche
- – Caramel crispearls and graham cracker crumbs optional
Instructions
#### 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.
Notes
- **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.