Name: Dulce De Leche Caramel Cheesecake: 5 Sweet Layers You’ll Crave Again and Again
Prep time: 30 min
Cook time: 1 h
Total time: 8 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 6 tbsp unsalted butter, melted; 1 tbsp sugar; 24 oz cream cheese, softened; ½ cup sugar; 1 tsp vanilla extract; 3 large eggs; ½ cup sour cream; ¼ cup heavy cream; 1 cup dulce de leche (divided: ½ cup for filling, ½ cup for swirl and topping)

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There’s something deeply comforting about caramel—especially when it’s folded into a creamy cheesecake. This Dulce De Leche Caramel Cheesecake is a dessert that speaks to the soul: rich, velvety, and just the right amount of indulgent. I first made it for a holiday gathering, and it was gone in minutes—everyone asked for the recipe. Since then, it’s become one of my most requested desserts. Whether you’re celebrating or simply treating yourself, this cheesecake delivers pure joy in every bite.

Key Ingredients for Dulce De Leche Caramel Cheesecake

Dulce De Leche Caramel Cheesecake ingredients in ceramic bowls on wooden table — Creamy, golden, and full of flavor—these are the basics of something special.

Dulce de leche – rich, slow-cooked caramel made from sweetened milk
Cream cheese – smooth, tangy base for a creamy filling
Graham crackers – classic base for a buttery crust
Butter – binds the crust and adds richness
Sugar – just a touch, since the dulce de leche brings its own sweetness
Vanilla extract – enhances the caramel and cheesecake flavors
Eggs – provide structure and silkiness to the filling
Sour cream – balances the richness and adds a light tang
Heavy cream – creates an ultra-smooth, luxurious texture

Easy Step-by-Step Recipe

Step 1: Make the Crust

Start by mixing crushed graham crackers with melted butter and a pinch of sugar. Press the mixture firmly into the bottom of a springform pan. Bake the crust at 350°F for about 8 minutes, then let it cool while you make the filling. This base gives your Dulce De Leche Caramel Cheesecake a perfect buttery crunch that balances the creamy filling.

Step 2: Prepare the Filling

Beat softened cream cheese until smooth, then slowly add sugar and vanilla. Mix in the eggs one at a time, followed by sour cream and heavy cream. Once smooth, gently fold in half of the dulce de leche. The result should be a silky, rich filling with a golden hue and deep caramel flavor.

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Step 3: Assemble and Bake

Pour the filling over the crust and smooth the top. Drop spoonfuls of the remaining dulce de leche on top, then use a knife to swirl it into the surface. Bake the cheesecake in a water bath for about 50–60 minutes, until the edges are set and the center still jiggles slightly. Let it cool gradually, then chill in the fridge for at least 6 hours—overnight is best. This step ensures your Dulce De Leche Caramel Cheesecake has that signature velvety texture.

Step 4: Topping and Garnish

Slice of Dulce De Leche Caramel Cheesecake with swirl and caramel drizzle — Every bite melts like a dream—creamy cheesecake and sweet caramel in perfect balance.

Before serving, drizzle more dulce de leche over the chilled cheesecake. Add whipped cream swirls around the edges, or top with crushed toffee, sea salt flakes, or caramel shards for an extra touch. Every layer of this Dulce De Leche Caramel Cheesecake is designed to be savored.

Popular Variations to Try

Want to play with flavors? Add a pinch of cinnamon to the crust for a warm note. Try chocolate graham crackers instead of regular for a deeper flavor contrast. If you love coffee, stir a teaspoon of espresso powder into the filling for a caramel macchiato vibe. You can also use homemade dulce de leche for a deeper, more personal touch. However you tweak it, this Dulce De Leche Caramel Cheesecake remains rich, creamy, and unforgettable.

Mini Dulce De Leche Cheesecakes with assorted toppings — From sea salt to toffee bits—these little cheesecakes carry big flavor.

Expert Tips for the Perfect Cheesecake

Make sure all your ingredients are at room temperature before mixing—it ensures a smooth, lump-free filling. Don’t skip the water bath; it keeps the cheesecake moist and prevents cracking. After baking, let the cheesecake rest in the turned-off oven with the door cracked for 30 minutes to cool gradually. Always chill for at least 6 hours before slicing. For clean cuts, warm your knife with hot water and wipe it between slices. These small steps will help your Dulce De Leche Caramel Cheesecake look as good as it tastes.

Frequently Asked Questions

Can I use store-bought dulce de leche?

Yes! It saves time and still tastes amazing. Just make sure it’s thick and spreadable—not too runny—for the best swirl and topping effect.

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Do I have to bake this cheesecake?

Yes, this version is a baked cheesecake for the richest, most classic texture. If you prefer a no-bake version, try one that uses gelatin and whipped cream instead.

How should I store leftovers?

Cover and refrigerate for up to 5 days. This Dulce De Leche Caramel Cheesecake actually gets better after a day as the flavors deepen.

Can I freeze it?

Absolutely. Wrap slices tightly and freeze for up to one month. Thaw in the fridge overnight before serving.

What’s the best way to serve this cheesecake?

Cold from the fridge with a fresh drizzle of warm dulce de leche. It also pairs beautifully with coffee or a small scoop of vanilla ice cream.

The Sweet Ending

This Dulce De Leche Caramel Cheesecake is more than dessert—it’s a love letter to caramel lovers everywhere. With its smooth filling, rich swirl, and buttery crust, it’s the kind of recipe that becomes a tradition. Whether you make it for birthdays, holidays, or just because you deserve something sweet, it always delivers that wow moment. If you loved this, be sure to try my Cheesecake Peach Cobbler for a fruity twist that’s just as comforting. What’s your favorite caramel dessert? Let me know in the comments!