My Recipe Box

Dulce de Leche Caramel Cheesecake


Serves ten to twelve.

  • by from Fine Cooking
    Issue 104

Caramel fans will be in heaven with this cheesecake, between the creamy caramelized dulce de leche in the filling and the luscious caramel sauce on top. Create your own customized cheesecake recipe with our Recipe Maker.

  • 8 oz. graham crackers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
  • 3 8-oz. packages cream cheese, at room temperature
  • 3/4 cup dulce de leche
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 2 Tbs. unsalted butter

Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.

To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

nutrition information (per serving):
Calories (kcal): 600, Fat (kcal): 37, Fat Calories (g): 330, Saturated Fat (g): 20, Protein (g): 8, Monounsaturated Fat (g): 10, Carbohydrates (mg): 61, Polyunsaturated Fat (mg): 2, Sodium (g): 410, Cholesterol (g): 175, Fiber (g): 1,

Photo: Thomas Allen

Delicious and easy. Took a little longer to bake in my oven but still creamy and delicious. I put the leftover dulce de Lethe on top and while the flavor was good, it was too thick and wouldn't spread easily. Next time I will make the caramel sauce

I only add a pinch of arbol chile and 2 tbls of dulce de leche to the caramel and the chile will balance with the sweetnes. Very good recipe.

Delicious! I did however change it up a bit...added 4 ripened mashed bananas to the mixture and did not do the topping...just whipped and piped heavy cream for the top to cut any sweetness.

I made this recipe for a going away get together we had for my neighbors and it was a huge hit. I'm fortunate in that I happen to live in an area with a Mexican supermarket so I was able to find the real dulce de leche imported from Mexico.

Excellent cheesecake. Although I don't believe it needs the caramel topping. It made it too sweet. I chose to use Ghirardelli caramel sauce and drizzle over the top and it was perfect. This recipe is definitely going in my personal cookbook!

Really Good. I've made it 3 times already! Instead of making the sauce to cover it, I used La Lechera Dulce de Leche Caramel sauce to save time. I also topped it berries wich complimented greatly with the sweetness of the dessert.

This is the BEST!! delicious and easy, a sure hit.

Made this both for home and for work and got rave reviews at each locale. Really super delicious!

Excellent. Served at a birthday party and everyone loved it. The Dulce de Leche adds great flavour.

This cheesecake is incredible! Creamy, sweet with loads of caramel flavor. I put extra dulce de leche on top instead of caramel and it was sinfully delicious!

I made this for a bridal shower and it was a HUGE hit. The caramel sauce is fabulous. We used the little bit left over on ice cream.

Easy to make. Very delicious. Cheesecake turned out very creamy. the caramel sauce was on the edge of burned, but I like it that way. Added 1/2 teaspoon vanilla to the caramel sauce and a more than a "pinch" of salt. Can't wait to try some of the other variations.

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