Irresistible Dulce de Leche Cheesecake in 5 Simple Steps

Name: Irresistible Dulce de Leche Cheesecake in 5 Simple Steps
Prep time: 20 min
Cook time: 45 min
Total time: 5 h 5 min
Cuisine: Latin American
Ingredients: 200g graham crackers; 100g melted butter; 500g cream cheese; 200g dulce de leche; 150g sugar; 3 eggs; 1 tsp vanilla extract

By:

Christina R. Jones

July 17, 2025

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Oh my stars, let me tell you about the first time I tasted dulce de leche cheesecake – it was like biting into a cloud made of caramel! That rich, velvety texture and deep caramel flavor stole my heart instantly. I’ve been perfecting this recipe ever since my trip to Buenos Aires, where I watched abuelas make magic with just cream cheese and that glorious caramelized milk.

What I love most is how simple yet impressive this dessert is. You get restaurant-quality results with basic ingredients and about 20 minutes of hands-on work. The hardest part? Waiting for it to chill! This Latin American-inspired beauty combines New York-style cheesecake smoothness with the toasty sweetness of dulce de leche. Trust me, one bite and you’ll understand why this became my most requested recipe for birthdays and dinner parties alike.

Pro tip from my many trials: the secret lies in not overmixing the batter and using real dulce de leche (none of that caramel sauce substitute business). Your patience will be rewarded with the creamiest, most luxurious cheesecake you’ve ever made at home.

Why You’ll Love This Dulce de Leche Cheesecake

This isn’t just any cheesecake—it’s a caramel-lover’s dream come true. Here’s why it’ll become your new go-to dessert:

Insanely rich flavor: The dulce de leche gives it that deep, toasty caramel sweetness that makes people close their eyes and sigh.
Foolproof to make: No water bath needed! Just mix, bake, and chill—even cheesecake beginners get perfect results.
Always steals the show: That gorgeous golden color and creamy texture make it look fancy with zero decorating skills required.
Magical texture: Creamy but not heavy, smooth as silk, with just the right amount of bite from the buttery crust.

Seriously, I’ve seen grown adults lick their plates clean when I serve this. It’s that good.

A slice of creamy dulce de leche cheesecake on a white plate, showing its rich caramel color and smooth texture.

Ingredients for Dulce de Leche Cheesecake

Gathering the right ingredients makes all the difference in this recipe! Here’s exactly what you’ll need:

For the crust: 200g graham crackers (crushed to fine crumbs), 100g melted unsalted butter
For the filling: 500g room temperature cream cheese (this is crucial for smooth blending!), 200g dulce de leche (the good stuff in the jar), 150g granulated sugar
Eggs & flavor: 3 large eggs (cold is fine), 1 tsp pure vanilla extract

That’s it – just 6 simple ingredients! I always use full-fat cream cheese and real dulce de leche (not caramel sauce) for maximum richness. Pro tip: Measure everything before starting – it makes the process so much smoother!

Equipment You’ll Need

Here’s all the gear that makes this cheesecake a breeze:

9-inch springform pan (the hero of easy slicing!)
Parchment paper (trust me, you’ll thank me later)
Mixing bowls (one for crust, one for filling)
Electric mixer (hand or stand—both work great)
Spatula (for that last lickable bit of batter)

That’s it—no fancy gadgets needed! Just these basics plus your oven and a little patience.

How to Make Dulce de Leche Cheesecake

Don’t let the fancy name fool you—this cheesecake comes together with just a few simple steps. Follow these instructions, and you’ll have a showstopper dessert that looks like you spent all day in the kitchen (when really it’s mostly waiting time!).

Preparing the Crust

First, let’s make that buttery foundation! Crush your graham crackers until they’re fine crumbs (I use a food processor or rolling pin). Mix with melted butter until it resembles wet sand. Line your springform pan with parchment—this is genius for clean slices later. Press the crumb mixture firmly into the bottom and slightly up the sides. Pop it in the fridge to set while you make the filling.

Making the Filling

Here’s where the magic happens! Beat the room-temperature cream cheese until smooth—no lumps allowed! Add dulce de leche, sugar, and vanilla, mixing until velvety. Now the eggs—add them one at a time, mixing just until incorporated after each. Pro tip: Overmixing incorporates too much air, which can cause cracks. The batter should be thick but pourable, like melted ice cream.

Baking and Chilling

Pour the filling over your chilled crust and smooth the top. Bake at 180°C for about 45 minutes—the edges should be set but the center still slightly jiggly. Turn off the oven and crack the door open for 30 minutes to prevent shocking the cake. Then let it cool completely at room temperature before refrigerating for at least 4 hours (overnight is even better—I know, the wait is torture!). This patience gives you that perfect creamy texture.

A whole dulce de leche cheesecake, freshly baked and cooled, ready for chilling, showcasing its golden-brown crust and smooth top.

Tips for the Perfect Dulce de Leche Cheesecake

After making this cheesecake more times than I can count, here are my foolproof secrets:

Room temp is key: Cold cream cheese = lumpy filling. Take it out 2 hours before baking.
Prevent cracks: Don’t overmix after adding eggs, and cool it slowly in the turned-off oven.
Chill like you mean it: That 4-hour wait isn’t optional—it transforms the texture from good to “oh my goodness!”
Easy slicing: Run your knife under hot water and wipe between cuts for picture-perfect slices.

Follow these tips, and you’ll get that dreamy, bakery-quality cheesecake every single time!

Dulce de Leche Cheesecake Variations

While I adore the classic version, sometimes I can’t resist playing with this recipe! Here are my favorite easy twists:

Swirl it up: Dot extra dulce de leche on top before baking, then drag a knife through for gorgeous marbling.
Chocolate magic: Drizzle melted dark chocolate over chilled slices – the bittersweet contrast is heavenly.
Salty finish: A pinch of flaky sea salt on each serving makes the caramel flavors pop.

My neighbor Carlos swears by adding toasted pecans to the crust – I might just steal that idea next time!

Serving and Storing Dulce de Leche Cheesecake

Oh sweet mercy, the moment of truth! Serve this beauty chilled – I like to let mine sit out just 10 minutes before slicing so it’s cool but not ice-cold. Top with fresh whipped cream and maybe an extra drizzle of dulce de leche if you’re feeling fancy. In the fridge, it keeps beautifully for 3 days (covered tightly). For longer storage, freeze whole or in slices – just thaw overnight in the refrigerator. Pro tip: Freeze individual slices on a tray before wrapping them – you’ll thank me when cheesecake cravings strike!

Dulce de Leche Cheesecake FAQs

I get asked these questions all the time—here are the answers straight from my cheesecake-making adventures!

Can I use something besides graham crackers for the crust?

Absolutely! Digestive biscuits work beautifully, or try vanilla wafers for extra sweetness. For a gluten-free version, gluten-free graham crackers or almond flour mixed with butter and sugar make a fantastic base. My friend Maria uses crushed Oreos for a chocolate twist—divine!

Why did my cheesecake crack?

Don’t panic—it still tastes amazing! Cracks usually happen from overmixing (which adds too much air) or temperature shock. My foolproof method? Mix just until combined after adding eggs, and let it cool gradually in the turned-off oven. If cracks do appear, just cover them with whipped cream—no one will know!

Can I double this recipe?

You bet! Double all ingredients and use a larger springform pan (about 10-inch). Bake time increases to 55-60 minutes. This makes a spectacular birthday cake—just warn your guests it’s dangerously rich!

Can I make this without dulce de leche?

It won’t be the same, but in a pinch, you can simmer sweetened condensed milk (unopened can) in water for 3 hours to make homemade dulce de leche. Cool completely before using. Store-bought caramel sauce works too, but the flavor won’t have that deep caramelized milk magic.

Nutritional Information

Just remember – these numbers are estimates since ingredients vary. One heavenly slice of this dulce de leche cheesecake packs about:

450 calories (worth every single one!)
28g fat (16g saturated – hello, cream cheese!)
42g carbs (32g sugars – it is dessert after all)
8g protein (from those eggs and dairy)

Portion carefully…or don’t – I won’t judge!

A close-up of a slice of dulce de leche cheesecake, showing its creamy texture, graham cracker crust, and a delicate swirl on top.

Share Your Experience

Did you try this heavenly cheesecake? I’d love to hear how it turned out! Leave a comment below with your thoughts (or just to gush about caramel), rate the recipe, or tag me on Instagram @cheesecakequeen—I always geek out over seeing your creations!