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Dulce de Leche Cheesecake

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