Dulce De Leche Cheesecake

This cheesecake is super simple to make and is basically no fail. There's no water bath to mess with either. Just follow these simple directions and you will have a smooth, creamy, caramel-y cheesecake to enjoy!

Prep Time15

Cook Time1 10

Additional Time1 25

Total Time2 50

Servings: Servings (a 9 inch cheesecake)

Author: Carlee

Ingredients

1½ cups graham cracker crumbs*
2 Tablespoons light brown sugar
4 Tablespoons butter melted
24 oz cream cheese softened
14 oz dulce de leche
2 teaspoons vanilla extract
4 large eggs

Makes: 9inch round

Instructions

Preheat oven to 300°F
Stir the 2 Tablespoons light brown sugar and 1½ cups graham cracker crumbs* together in the bottom of a 9 inch springform pan, add the melted 4 Tablespoons butter. Mix together and press into the bottom of the pan. Bake for about 10 minutes. Set aside to cool.
Make sure the cream cheese is really softened. In a large bowl, whip the 24 oz cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times.
Mix in the 14 oz dulce de leche a little bit at a time, scraping the bowl after mixing in each addition.
Stir in the 2 teaspoons vanilla extract.
Add the 4 large eggs, one at a time mixing until just combined. You don't want to whip air into the mixture at this point.
Pour the cream cheese mixture onto the crust. Thump it on the counter a couple of times to get out any big air bubbles.
Bake until the middle doesn't jiggle, about an hour
Let cool and then chill at least a couple of hours, preferably over night.

Notes

*You can buy a box of graham cracker crumbs or make you own. This recipe requires 1 sleeve of graham crackers turned into crumbs. I usually use a food processor for this but you can put them in a large resealable plastic bag and go over them with a rolling pin several times until they are fine crumbs.

For the best results, use full-fat cream cheese.

Nutrition

Tried this recipe?Please consider rating it and saving on Pinterest for later!