Dulce de Leche Cheesecake

Indulge in the heavenly goodness of Dulce de Leche Cheesecake!


• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup dulce de leche


. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
. In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture onto the bottom of the prepared pan.
. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and beat until creamy.
. Add eggs one at a time, beating well after each addition.
. Take 1/3 0f the batter and mix it with dulce de leche .
. Pour half of the cheesecake batter over the crust.
. Gently spoon dulce de leche mixture over the batter layer, spreading it evenly.
. Carefully pour the remaining cheesecake batter over the dulce de leche layer.
. Using a knife, gently swirl the dulce de leche into the top layer of cheesecake batter to create a marbled effect.
. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
. Remove from oven and let it cool completely before refrigerating for at least 4 hours or overnight.
. Serve chilled and enjoy the creamy deliciousness

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