Dulce de Leche Cheesecake

February 2008
Dulce de Leche Cheesecake

by 34 people

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Caramel is the secret to a supersmooth cheesecake.

Makes: 10 servings

Prep: 30 mins

Bake: 1 hr

  • 1 10 ounce box  shortbread cookies, such as Lorna Doone
  • 1/4 cup blanched almonds, toasted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 2 8 ounce packages  cream cheese, at room temperature
  • 3 tablespoons flour
  • 2 large eggs plus 1 large egg yolk
  • 1 3/4 cups dulce de leche or other caramel sauce
  • Boiling water, for baking
  1. Preheat the oven to 350 degrees . Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300 degrees .
  2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
  3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
  4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.
Tip Smart move
  • Warm the dulce de leche in the microwave for 20 seconds to make it spreadable.