Dulce de Leche Cheesecake
Dulce de Leche Cheesecake features creamy, luscious cheesecake woven with the caramel flavors of dulce de leche. This dessert is special yet surprisingly approachable. A perfect excuse to dazzle friends or treat yourself after a long day.
This delicious Dulce de Leche Cheesecake recipe combines a buttery graham cracker and coconut crust with a rich, creamy filling swirled with dulce de leche. Baked until smooth and set, it’s finished with a glossy layer of thick dulce de leche repostero, a sprinkle of grated coconut.
Each bite of this cheesecake recipe is dense, velvety, and deeply caramelized with just a hint of toasted coconut. Simple, impressive, and totally worth the effort. If you like that caramel flavor with chocolate, try our Snickers Brownies Recipe.
What Is Dulce De Leche?
Dulce de leche is a golden rich and creamy sauce that has a toffee or caramel-like flavor. You can purchase dulce de leche in stores, or make it at home by slowly heating sweetened condensed milk until it thickens. When I do this, I either use the stovetop, or the slow cooker depending on the amount of time I have.
For too long I only indulged in dulce de leche in restaurants, not knowing you can buy it at a grocery store or easily make your own. It’s a decadent dessert that you’ll make on special occasions or simply when the craving hits. It’s the key ingredient swirled in our Mexican Chocolate Brownies Recipe.
Creamy Turtle Pie is another dessert that is easily made at home.
Why You’ll Love This Recipe
- Total Time: <6 Hours
- Serves: 8-10
Ingredient Notes
As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
Where to buy Dulce de Leche
In the USA – this is a great thick dulce de leche, which is ideal to use for the topping since it hangs better off the sides. For the filling, you can use any traditional dulce de leche you’d like.
For Canadians – you can buy San Ignacia dulce de leche or Vacalin Dulce de Leche Reposteria online. Many brands are sold at stores such as Walmart, Superstore and Bulk Barn (ex. Eagle Brand).
Recipe Variations
Chocolate Swirl:
Add melted chocolate swirled into the batter before baking for a marbled effect and a touch of bittersweet contrast.
Nutty Crunch:
Sprinkle toasted pecans or almonds over the graham cracker crust for an added crunch and nutty flavor.
Coffee Kick:
Mix a teaspoon of instant espresso powder into the batter to complement the dulce de leche’s caramel notes with a subtle coffee depth.
Mini Cheesecakes:
Use a muffin tin to create individual-sized cheesecakes perfect for parties or portion control, much like our Mini Strawberry Cheesecakes.
Added Flavor:
Add cinnamon or vanilla extract if you’d like.
Tips for Success
How to Make Dulce de Leche Cheesecake
STEP 1 – Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper for easy removal. In a medium bowl, combine graham cracker crumbs, melted butter, shredded coconut, and granulated sugar. Mix until the texture resembles wet sand.
STEP 2 – Press the mixture firmly into the bottom of the prepared pan using the base of a glass to create an even layer. Bake for 8 minutes, or until golden brown. Set aside to cool slightly.
STEP 3 – In a large bowl, beat the softened cream cheese on medium speed, until smooth using an electric mixer (or stand mixer using the paddle attachment). Add the room temperature eggs one at a time, mixing well after each addition. Mix in the dulce de leche until fully combined.
STEP 4 – Pour the cheesecake batter over the baked crust. Gently tap the pan on the counter to release air bubbles.
STEP 5 – Prepare a water bath using aluminum foil. Bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside to prevent cracks. Once fully cooled, refrigerate the cheesecake for at least 4 hours or overnight.
STEP 6 – Before serving, spread a layer of dulce de leche on top allowing it to drip off the edges of the cake. Sprinkle with shredded coconut or even sea salt, if desired.
What To Serve With Dulce de Leche Cheesecake
Fresh Berries
Raspberries, strawberries, or blueberries add a pop of color and a tart contrast that complements the richness.
Whipped Cream
Lightly sweetened whipped cream helps balance the dense, creamy texture and adds an airy, refreshing layer.
Espresso or Strong Coffee
A robust cup of espresso or coffee cuts through the sweetness and enhances the caramel notes, creating a perfect pairing.
Vanilla Ice Cream
Serve a scoop of vanilla ice cream alongside for an extra creamy, chilling contrast that makes every bite more luscious.
Caramel Drizzle
Add a little extra dulce de leche or caramel sauce drizzled on top for those who crave an added caramel punch.
Storage and Freezing
Store this cheesecake in the fridge, covered, for up to seven days. It’s best to keep it tightly wrapped or in an airtight container to avoid picking up odors from other foods. For clean slicing, allow the cheesecake to sit at room temperature for 15 minutes before serving.
To Freeze: Wrap the cooled cheesecake tightly in plastic wrap and then in foil or a freezer-safe container. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and allow to come to room temperature before eating for the best texture.
Recipe FAQ
The edges should be set but the center still slightly jiggles when you gently shake the pan. It will firm up as it cools.
Yes, cheesecake actually tastes better after a day or two as the flavors develop. Just be sure to cover it well and keep it refrigerated.
More Cheesecake Recipes
If you’ve tried this Dulce de Leche Cheesecake please let me know in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
Dulce de Leche Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ½ cup butter (melted)
- 2 tablespoons shredded coconut
- 2 tablespoons granulated sugar
Filling
- 32 oz cream cheese (softened to room temperature)
- 4 eggs (room temperature)
- ¾ cup dulce de leche
Dulce de leche Topping
- ½ to 1 cup dulce de leche (use traditional or thick)
- 1 tablespoon shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper for easy removal.
- In a medium bowl, combine graham cracker crumbs, melted butter, shredded coconut, and granulated sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan using the base of a glass to create an even layer. Bake for 8 minutes, or until golden. Set aside to cool slightly.
- In a large bowl, beat the softened cream cheese until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the dulce de leche until fully combined.
- Pour the filling over the baked crust. Gently tap the pan on the counter to release air bubbles.
- Place pan in a water bath, and bake for 45–50 minutes (or until the edges are set and the center is slightly jiggly). Turn off the oven and let the cheesecake cool inside to prevent cracks.
- Once fully cooled, refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, spread a layer of dulce de leche on top and sprinkle with shredded coconut.
Notes
- To make the dulce de leche drippings, you’ll need to warm the dulce de leche first to make it runnier. Then, use a spoon or syringe to generate small drips all around.
- Store this cheesecake in the fridge, covered, for up to seven days.
The flavors of this cheesecake recipe are completely amazing. Enjoy!