Dulce de Leche Cheesecake

5 from 1 vote

This Dulce de Leche Cheesecake recipe features a buttery graham cracker crust with a creamy, luscious cheesecake woven with the caramel flavors of dulce de leche. Baked until smooth and set, it’s finished with a glossy layer of thick dulce de leche and a sprinkle of grated coconut. Perfect for special occasions or when the craving for cheesecake hits.

Prep Time1

Cook Time50

Chilling Time4

Total Time5 50

Course: Dessert

Cuisine: American

Servings:

Calories: 498kcal

Author: Tammi

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.

Nutrition