Description
A rich, creamy cheesecake layered with velvety dulce de leche. This dessert can be baked or made no-bake for convenience. Perfect for special occasions or a decadent treat, topped with caramel drizzle or whipped cream for extra indulgence.
Ingredients
🛒 Ingredients (for one 9-inch round cheesecake):
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
¾ cup granulated sugar
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract
½ cup dulce de leche (plus extra for drizzling)
For the Topping (Optional):
½ cup whipped cream
Extra dulce de leche for drizzle
Caramel sauce for garnish
Instructions
📝 Instructions:
Step 1: Prepare the Crust
Preheat oven to 350°F (175°C) if baking.
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press into the bottom of a 9-inch springform pan. Chill in the refrigerator for 10 minutes.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy.
Mix in sour cream and vanilla extract. Add eggs one at a time, blending gently.
Fold in ½ cup dulce de leche until evenly combined.
Step 3: Bake or No-Bake
For baked: Pour filling over crust. Bake for 45–50 minutes until edges are set but center slightly jiggles. Cool at room temperature, then chill in fridge for 4 hours.
For no-bake: Pour filling over chilled crust and refrigerate at least 4–6 hours until firm.
Step 4: Decorate
Top with whipped cream and drizzle extra dulce de leche or caramel sauce.
Notes
- No-Bake Version: Perfect for hot days or quick prep.
- Make Ahead: Can be made a day in advance; flavors improve after chilling overnight.
- Serving Tip: Warm dulce de leche slightly for a smoother drizzle.
- Prep Time: 45–50 minutes
- Cook Time: 4–6 hours
- Category: Dessert / Cheesecake
- Method: Baked or No-Bake
- Cuisine: American / Latin American Inspired