If you’re a fan of creamy cheesecakes and rich caramel flavors, then this Dulce de Leche Cheesecake is about to be your new favorite dessert. With a buttery graham cracker crust, velvety cream cheese filling swirled with dulce de leche, and a luscious caramel topping, this cheesecake delivers pure indulgence in every bite. It’s the kind of dessert that looks impressive, tastes incredible, and will have everyone asking for seconds.
About The Recipe
I’ve made plenty of cheesecakes over the years, but this Dulce de Leche version has quickly climbed to the top of my list. There’s something magical about the way the dulce de leche melts into the cheesecake batter, creating ribbons of deep caramel flavor throughout the silky smooth filling. Pair that with a crisp graham cracker crust and a glossy caramel topping? Absolute heaven.
What I love most is how decadent it feels while still being totally approachable to make. You don’t need fancy ingredients—just a handful of pantry staples and some patience (because yes, it does need to chill). But trust me, the wait is totally worth it.
It’s perfect for holidays, birthdays, or when you just want to spoil yourself with something a little extra special.
Equipment Needed
- 8″ or 9″ Springform Pan (deep sides are a must!)
- Mixing Bowls (at least 2)
- Hand Mixer or Stand Mixer
- Rubber Spatula
- Measuring Cups & Spoons
- Foil (for wrapping the pan)
- Roasting Pan (for the water bath)
- Offset Spatula (optional, but helpful for spreading topping)
- Food Processor (for crushing graham crackers – or use a rolling pin)
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup brown sugar
- ¼ tsp cinnamon powder
- 6 tbsp unsalted butter, melted
Description:
- Graham Cracker Crumbs – Form the sturdy, buttery base of the cheesecake.
- Brown Sugar – Adds depth and a molasses note.
- Cinnamon – Warm spice that pairs beautifully with the caramel notes of the cheesecake.
- Butter – Helps bind everything together and gives richness.
For the Cheesecake Filling:
- 907g (4 blocks) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- ½ tsp salt
- 1 cup dulce de leche
- ½ tsp cinnamon powder
Description:
- Cream Cheese – The creamy, tangy base of the cheesecake.
- Brown Sugar + White Sugar – For balanced sweetness and caramel undertones.
- Sour Cream – Adds silkiness and slight tang to the texture.
- Eggs – Provide structure and richness.
- Dulce de Leche – The star of the show, swirling in for an ultra-caramel cheesecake.
- Cinnamon – Enhances the dulce de leche with cozy warmth.
For the Topping:
- ⅔ cup dulce de leche
- Caramel crispearls (optional, for crunch)
- Graham cracker crumbs (optional, for garnish)
How To Make A Perfect Dulce de Leche Cheesecake
Step 1: Make the Crust
Start by preheating your oven to 325°F (165°C). In a food processor, pulse your graham crackers until you get fine crumbs. Transfer to a bowl, then stir in the brown sugar and cinnamon. Pour in the melted butter and mix until everything resembles damp sand.
Press the crust mixture firmly into the bottom of a deep 8″ or 9″ springform pan. I like to use the bottom of a measuring cup to really pack it in evenly. Bake the crust for 10 minutes, then set it aside to cool completely.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese on medium speed for about 3 minutes until smooth and fluffy. Add in both sugars and beat for 2 more minutes. Scrape down the sides and beat again for another 30 seconds.
Next, mix in the sour cream until combined. Scrape the bowl again—this helps prevent any cream cheese lumps in the final batter.
Now, add the eggs one at a time, beating just until each one is incorporated. Don’t overmix here—too much air in the batter can cause cracks! Stir in the vanilla and salt.
Step 3: Create the Dulce de Leche Swirl
Scoop 1 cup of the cheesecake batter into a separate bowl. Stir in 1 cup of dulce de leche and the cinnamon until combined. This swirl mixture is what takes this cheesecake from good to unforgettable.
Step 4: Layer & Swirl
Pour a layer of plain cheesecake batter over the cooled crust. Dollop spoonfuls of the dulce de leche swirl over top and gently swirl it in with a spatula. Repeat with more layers of plain batter and dulce de leche swirl until everything is used. Finish by giving the top one last gentle swirl.
Wrap the bottom of the springform pan in 2–3 layers of foil (to prevent water from leaking in), then place it inside a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath ensures your cheesecake bakes gently and evenly—no cracks!
Bake for 65–85 minutes, or until the edges are set and the center still has a slight jiggle. Turn the oven off and leave the cheesecake inside for 1 hour with the door cracked open. Then transfer it to the fridge to chill for at least 6 hours, or preferably overnight.
Decorate, Serve, and Store
To Finish and Serve
Once your cheesecake has chilled and set completely, it’s time for the final (and most fun!) step—decorating.
Spoon the remaining ⅔ cup of dulce de leche over the top of the cheesecake. Use an offset spatula to gently spread it across the surface in swoops and swirls. For a stunning finish, I like to sprinkle on crushed graham cracker crumbs and a handful of caramel crispearls for added crunch and elegance. It’s simple, but the contrast in texture is just perfect.
Let the cheesecake sit at room temperature for about 15–20 minutes before slicing for the best texture and flavor.
FAQs and Troubleshooting
Can I use store-bought dulce de leche?
Yes! Store-bought dulce de leche works perfectly in this recipe. Brands like La Lechera, Conchita, or Alpina are great options. You can also make your own—check out my [homemade dulce de leche guide] if you’re up for it.
What if my cheesecake cracks?
Cracks usually happen if the batter is overmixed or if it bakes too fast. Be sure to add eggs last and mix gently. Also, the water bath is crucial to prevent cracks—it keeps the baking gentle and even.
Can I use digestive biscuits or Biscoff instead of graham crackers?
Absolutely! Digestive biscuits are a great swap, and if you want even more flavor, a Biscoff cookie crust would be heavenly.
How do I know when the cheesecake is fully baked?
Give the pan a gentle nudge—if the edges are set and the center jiggles slightly like gelatin, it’s done. Don’t worry, it will firm up as it chills.
How To Store
You can store this cheesecake in the fridge for up to 4–5 days, covered tightly in plastic wrap or stored in an airtight container. If you’d like to prep ahead, it freezes beautifully, too.
To freeze, either freeze the whole cheesecake or individual slices. Wrap well in plastic wrap, then foil, and place in an airtight container. It’ll keep for up to 2 months. Thaw overnight in the fridge before serving.
And there you have it—Dulce de Leche Cheesecake in all its creamy, dreamy glory. Whether you serve it for a celebration or just a cozy night in, it’s a showstopper every time.
