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Dulce de Leche Cheesecake with Pecans and Cinnamon Recipe

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This Dulce de Leche Cheesecake boasts a creamy, rich filling with a luscious dulce de leche swirl, atop a buttery toasted pecan and graham cracker crust. Perfectly baked in a water bath for a smooth texture, finished with a thick dulce de leche cream topping for an indulgent dessert experience.

Ingredients

Crust

  • 16 (62 grams) Honey Maid graham crackers
  • 1 cup (125 grams) pecans, lightly toasted
  • ¼ cup (50 grams) brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon Kosher salt
  • ½ cup (113 grams) unsalted butter, melted

Cheesecake Batter

  • 4 (8oz) blocks (904 grams) full-fat cream cheese, softened to room temperature
  • ½ cup (115ml) heavy cream
  • ½ cup (100 grams) sugar
  • 1 tablespoon (7.5 grams) cornstarch
  • ¼ teaspoon Kosher salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 4 large eggs
  • 1 cup (225 grams) dulce de leche

Topping

  • ½ cup (115ml) heavy cream
  • 1½ cups (340 grams) dulce de leche

Instructions

  1. Make the crust: Preheat your oven to 350ºF with a rack positioned in the middle. In a food processor, pulse the graham crackers, toasted pecans, brown sugar, cinnamon, and salt until finely ground. Add the melted butter and pulse until the mixture resembles wet sand.
  2. Press and bake crust: Grease a 9 or 10-inch springform pan and wrap the outside with foil to prevent leaks. Transfer the crumb mixture into the pan, pressing evenly along the bottom and up the sides to form a tight, compact crust. Bake for 8 to 10 minutes, then allow it to cool completely at room temperature.
  3. Prepare cheesecake batter: Using a hand mixer, beat the softened cream cheese, heavy cream, sugar, cornstarch, salt, vanilla, and lemon juice until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Fold in the dulce de leche gently until just combined to avoid overmixing.
  4. Set up a water bath: Boil a kettle of water. Pour the cheesecake batter into the pre-baked crust. Place the springform pan inside a larger roasting pan. Carefully pour the boiling water into the roasting pan until it reaches about two inches up the sides of the springform pan.
  5. Bake cheesecake: Bake in the oven for 55 minutes or until the edges are set and the center jiggles slightly when shaken. Turn off the oven, crack the door open using a wooden spoon to keep it ajar, and let the cheesecake cool in the oven for 1 hour.
  6. Cool and chill: Remove the cheesecake from the oven and water bath, letting it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set thoroughly.
  7. Prepare dulce de leche topping: Heat the heavy cream in a saucepan over medium-low heat until it begins to boil. Add the dulce de leche and stir constantly for 5 to 8 minutes until the sauce slightly thickens. Remove from heat and let it cool; it will continue to thicken as it cools.
  8. Serve: Remove the cheesecake from the refrigerator and springform pan about 30 minutes before serving. Run a knife around the edges to loosen it. Pour the cooled dulce de leche sauce over the cheesecake and serve.

Notes

  • Wrapping the springform pan in foil prevents water from leaking into the crust during the water bath baking.
  • Using room temperature cream cheese ensures a smooth and lump-free batter.
  • Do not overmix the dulce de leche into the batter to avoid incorporating excess air that can cause cracks.
  • Letting the cheesecake rest in the turned-off oven with the door cracked helps prevent cracks by cooling it gradually.
  • The topping will thicken as it cools; if it gets too thick, gently warm it before pouring over the cheesecake.
  • Allow the cheesecake to chill overnight for the best texture and flavor development.

Find it online: https://dishcooks.com/dulce-de-leche-cheesecake-with-pecans-and-cinnamon-recipe/