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Creamy Dulce de Leche Cheesecake Recipe Perfect for Easy Caramel Lovers

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A rich, creamy cheesecake infused with dulce de leche and topped with a homemade caramel drizzle. This easy-to-make dessert is perfect for caramel lovers seeking a comforting and indulgent treat.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs or digestive biscuits, finely crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 24 oz (680g) cream cheese, softened
  • 1 cup (280g) dulce de leche
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) sour cream
  • 2 tablespoons (15g) all-purpose flour
  • ½ cup (120ml) heavy cream
  • ½ cup (100g) brown sugar, packed
  • 2 tablespoons (30g) unsalted butter
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until crumbs are evenly coated.
  2. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes until set and lightly golden. Let cool.
  3. In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 3-4 minutes.
  4. Beat in dulce de leche and vanilla extract until fully incorporated and smooth.
  5. Add eggs one at a time, beating gently after each addition to avoid overmixing.
  6. Stir in sour cream and flour until just combined.
  7. Pour filling over cooled crust and spread evenly.
  8. Bake at 325°F (160°C) for 50-60 minutes until edges are set but center jiggles slightly.
  9. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  10. Refrigerate cheesecake for at least 4 hours or overnight to firm up.
  11. To make caramel drizzle, combine brown sugar, butter, and salt in a small saucepan over medium heat. Stir until melted and bubbling.
  12. Slowly whisk in heavy cream and simmer for 2 minutes until thickened. Let cool slightly.
  13. Drizzle caramel sauce over chilled cheesecake before serving. Optionally, sprinkle flaky sea salt or chopped nuts on top.

Notes

Use room temperature ingredients to avoid lumps. Avoid overmixing after adding eggs to prevent cracks. Baking at 325°F ensures even cooking. A water bath can be used to prevent cracking. Gradual cooling helps maintain texture. Homemade caramel drizzle is recommended but store-bought caramel sauce can be used for convenience. Cracks can be covered with plastic wrap while cooling to retain moisture.

Nutrition

Keywords: dulce de leche cheesecake, caramel cheesecake, easy cheesecake recipe, creamy cheesecake, caramel drizzle, dessert, quick cheesecake

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