Dulce de Leche Cheesecake


12 graham crackers
1 1/2 cups granulated sugar, divided
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled, plus more for greasing pan 
4 (8-ounce) packages cream cheese, at room temperature
1/2 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/2 cup prepared dulce de leche
Flaky sea salt, for garnish


Preheat oven to 350°F. Wrap 3 layers of aluminum foil around the outside of a 9-inch springform pan with 3-inch-high sides. Grease pan with butter. Combine graham crackers, 1/4 cup sugar, and salt in a food processor and pulse until crumbly. Add melted butter, and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan.

Bake in preheated oven just until golden brown, about 15 minutes. Let cool completely. Reduce oven temperature to 325°F.

In an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy. Add vanilla and remaining 1 1/4 cups sugar, and beat until combined.

Add eggs, 1 at a time, beating until well combined after each addition. Add sour cream, and beat until smooth, about 35 seconds. Measure 1 cup filling, and place in a medium bowl.

Add dulce de leche to filling in bowl; whisk until dulce de leche is fully incorporated into filling. Pour plain cheesecake filling into cooled crust. Drizzle dulce de leche filling over top. Using a knife, swirl to create a marbled effect.

Set cheesecake in a large baking pan. Add hot water to baking pan to come 1 inch up side of springform pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour and 30 minutes.

Let cheesecake cool at room temperature 2 hours. Cover loosely with plastic wrap, and refrigerate until completely cooled, at least 6 hours or preferably overnight. Garnish with sea salt, if desired.

search in search bar for your favorite recipes
Previous post Oreo Cake With Milk Chocolate
Next post Triple Chocolate Fudge Cake