Dulce de Leche Cheesecake

For a dessert that’s sure to wow your family and friends, try our contest-winning dulce de leche cheesecake recipe. A creamy caramel-infused filling sits atop a crunchy walnut and gingersnap crust, striking the perfect balance between sweet and warmly spiced. The addition of a chocolate-chili topping adds an unexpected twist to each bite.

The secret to this cheesecake lies in the careful layering of flavors and textures, which expertly balances sweetness, spice and the richness imparted by the cream cheese. Best of all, this recipe makes a generous 9-inch cheesecake, ideal for feeding a hungry crowd at potlucks or enjoying as a special treat throughout the week.

Ingredients for Dulce de Leche Cheesecake

Crust:

• Gingersnap cookies: Crushed gingersnap cookies provide a crunchy base for the crust that complements the sweet dulce de leche cheesecake filling.
• Walnuts: Finely chopped walnuts add a nutty flavor and texture to the dulce de leche cheesecake crust.
• Sugar: Sugar mildly sweetens the crust mixture and the filling.
• Cinnamon: Ground cinnamon adds warmth to the crust and further enhances the flavors of the gingersnap cookies.
• Butter: Melted butter helps to bind the crust ingredients together.

Filling:

• Cream cheese: Softened cream cheese is the foundation of this cheesecake recipe, creating a rich and creamy filling.
• Sugar: Sugar appears in the filling too, adding sweetness to balance the tang of the cheesecake.
• Milk: The addition of 2% milk provides moisture and smoothness to the filling.
• Flour: All-purpose flour helps to stabilize the filling.
• Vanilla extract: Just a teaspoon of vanilla extract adds warmth and depth to the filling, bringing out the flavors of the rest of the ingredients.
• Eggs: Three lightly beaten eggs provide structure and richness to the filling.
• Dulce de leche: The star of this recipe is the dulce de leche, infusing a sweet, caramel-like flavor to the cheesecake. Here’s how to make your own dulce de leche at home.

Toppings:

• Chocolate chips: Semisweet chocolate chips make up the topping of this dulce de leche cheesecake.
• Chili powder: The addition of chili powder brings a subtle heat to the chocolate topping and helps bring out the chocolate flavor even more.
• Dulce de leche: This star ingredient appears again in the topping.

Directions

Step 1: Prepare the pan

Christine Ma for Taste of Home

Preheat the oven to 350°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square), then securely wrap the foil around the pan.

Step 2: Prepare the crust

Christine Ma for Taste of Home

In a large bowl, combine the crushed cookies, chopped walnuts, sugar, cinnamon and melted butter. Press this mixture onto the bottom and 2 inches up the sides of the prepared pan.

Editor’s Tip: For an extra-crispy cheesecake crust, pre-bake it for 10 minutes in the oven before adding the filling.

Step 3: Make the cheesecake filling

Christine Ma for Taste of Home

In a large bowl, beat the cream cheese and sugar until smooth. Add in the milk, flour and vanilla extract, and mix until well combined. Add the eggs and mix on low speed until just combined. Pour the filling into the prepared crust.

Editor’s Tip: To prevent cracks in your dulce de leche cheesecake, avoid overmixing the batter after adding the eggs.

Step 4: Add the dulce de leche swirl

Christine Ma for Taste of Home

Pour the dulce de leche into a microwave-safe bowl, and microwave at 50% power until softened. Drop spoonfuls of the softened dulce de leche over the batter, then use a knife to gently swirl the dulce de leche into the batter to create a marbled effect.

Step 5: Bake the cheesecake

Christine Ma for Taste of Home

Place the springform pan into a large baking pan, then add 1 inch of hot water to the larger pan to create a water bath. Bake for 60 to 70 minutes or until the center is just set and the top appears dull.

Editor’s Tip: Using a water bath, or bain-marie, will help prevent cracks from forming in the cheesecake as it bakes.

Step 6: Cool the cheesecake

Christine Ma for Taste of Home

Remove the springform pan from the water bath and let it cool on a wire rack for 10 minutes. Run a knife carefully around the edge of the pan to loosen the cheesecake, then let it cool for another hour.

Step 7: Make the chocolate topping

Christine Ma for Taste of Home

In a microwave-safe bowl, melt the chocolate chips and stir until smooth. Stir in the chili powder, then spread the chocolate mixture over the cooled cheesecake. Refrigerate overnight.

Step 8: Drizzle and serve

Christine Ma for Taste of Home

In a small bowl, whisk together the dulce de leche and hot water until smooth. Drizzle the mixture over the chilled cheesecake before serving.

Christine Ma for Taste of Home

Dulce de Leche Cheesecake Variations

• Make it nut-free: Keep things nut-free by swapping out the walnuts with sunflower seeds in this dulce de leche cheesecake crust.
• Use different cookies: Switch out the gingersnap cookies with graham crackers or chocolate wafer cookies for a different flavor profile.
• Add some salt: A pinch of sea salt in the dulce de leche swirl adds a salted caramel twist to this cheesecake recipe.
• Top with fresh fruit: Top the cheesecake with fresh berries. Alternatively, you can layer thin slices of bananas on the crust before adding the cheesecake filling for more of a tropical twist.
• Infuse with coffee: Add a tablespoon of espresso powder to the cheesecake filling to add a mocha-infused flavor to this dulce de leche cheesecake.

How to Store Dulce de Leche Cheesecake

Leftovers of this dulce de leche cheesecake can be stored in an airtight container in the refrigerator for up to a week. Cover the cheesecake with plastic wrap to prevent it from absorbing any odors while stored in the fridge.

Can you freeze dulce de leche cheesecake?

Yes, you can easily freeze dulce de leche cheesecake—just leave the toppings off if you want to freeze the entire pan. After the cheesecake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to six months. Thaw in the refrigerator overnight and add the toppings before serving.

Can you make dulce de leche cheesecake ahead of time?

Since the cheesecake needs to set in the fridge overnight, this cheesecake recipe with dulce de leche can easily be made a day in advance.

Dulce de Leche Cheesecake Tips

Christine Ma for Taste of Home

What’s the best way to swirl dulce de leche into the cheesecake?

For the best swirl effect, drop spoonfuls of softened dulce de leche over the surface of the cheesecake batter. Use a sharp knife or skewer to create distinct pockets of dulce de leche throughout the cheesecake, making sure not to overmix.

How do you prevent cracks in dulce de leche cheesecake?

There are several steps you can take to prevent the cheesecake from cracking as it bakes. First, avoid overmixing the batter after the eggs have been added—too much air in the mix can cause the batter to rise and lead to cracking as it bakes. Using a water bath while it bakes can also help the cheesecake cook evenly. After baking, turn off the oven and leave the door slightly ajar with the cheesecake inside for about an hour to let it slowly cool down.

What can you serve with dulce de leche cheesecake?

A slice of this dulce de leche cheesecake pairs well with a dollop of coffee whipped cream or a sprinkle of sea salt. Serve it with a cup of hot coffee or a glass of dessert wine to enhance the dessert experience.

Can you add other flavors to dulce de leche cheesecake?

Adding flavors like cinnamon, nutmeg or even a splash of bourbon to the filling will help enhance the caramel-like flavors in this dulce de leche cheesecake recipe.