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If there is a dessert to make my willpower completely dissipate, cheesecake will don the crown. Most days I prefer savory but cheesecake, especially this cheesecake, is my weakness.
You know, that dessert that continually calls to you. The one that you HAVE to steal a bite of everytime you enter the kitchen. Or, in this case, open the fridge.
Sometimes I find myself making excuses to even go into the kitchen when I know there is a treat like this just begging for me to take a bite. There were a few moments of insanity where I contemplated pawning it off on my neighbors to save me from myself.
Of course, I kept the dessert, lol. I make this once a year, usually for my birthday, so I choose not to feel overly guilty for indulging.
I typically prefer cooking to baking for several reasons. My palate prefers savory the majority of the time. And, in my opinion, baking is much more difficult and needy. As a busy and sometimes scatterbrained mom, needy dishes aren’t my thing at this stage of my life.
Most dishes can be recovered in cooking. Too much salt? Add a raw potato to soak it up. Sauce too runny? Too thick? Reduce the sauce longer or add more liquid (whichever is needed).
In baking, mishaps can be challenging to recover from and many times can’t be recovered from. Fallen cakes, cracked jelly rolls, bread that doesn’t rise. All of these can dampen a bright day.
With all of the things that can go wrong when baking, when things go right, it is oh so delicious! And this dulce de leche cheesecake recipe is fail-proof. Seriously, this method is so simple. And I am about to give you my tried and true tips on making the best cheesecake so you can have impressive results every time.
First tip: Always grease the bottom and sides of your springform pan. This can keep your cake from appearing as it has fallen due to the sides heating rising up and then dropping when cooking.
Second tip: Wrap the bottom of the springform pan with foil to help protect the crust from being soggy due to being submerged in the water bath.
Third tip: Always cook the cheesecake in a water bath. This ensures the cake is cooked at an even temperature and no hot spots occur.
Fourth tip: Try not to open the oven door before the cheesecake is ready. Unregulated temps and drafts cause the cake to fall. No one wants a crater in the center of their cheesecake.
Fifth tip: Run a knife around the edges once cooked to help avoid sticking and cracking during the cooling process
Sixth tip: Don’t overmix your batter. This can dry out your cake. If you suspect you have overmixed be sure to rest your batter 15 minutes
Seventh tip: Let the cheesecake cool in the oven. Then refrigerate.
Ready to try this Dulce de Leche Cheesecake?
Go ahead and preheat the oven. Gather your ingredients and make your crust first. Use a food processor to pulse and turn your gluten-free graham crackers into crumbs. Melt your butter. In a bowl combine the crumbs, cinnamon, nutmeg, brown sugar, and butter. Grease your springform pan and press the crust mixture into the bottom of the pan to form your crust.
Now, let’s make your batter. In a large bowl, cream the room temp cream cheese and sugar. Add the sour cream and vanilla. Next, stir in the eggs one at a time. Allow batter to rest for about 15 minutes. Pour the batter into the pan and cover the bottom with a layer of foil. Make a water bath and place springform pan inside. Bake for 1 hour and 10 minutes. Turn off oven. Remove the pan from the oven and slide a knife around the edges. Return to the oven and allow to cool for 1 hour. Remove the springform pan and refrigerate for 4 hours.
Time to make the dulce de leche. Preheat the oven to 400 degrees. Pour the contents of both cans of sweetened condensed milk into a glass dish. Cover the dish tightly with foil. Create a water bath for this dish and bake for 45 minutes. After 45 minutes, stir, and continue baking covered for up to an hour more. Allow to cool and then pour over the cheesecake. Time to serve!
Enjoy and be sure to share
Love this recipe? Check out these brownies, blue raspberry cheesecake turnovers, chocolate pudding
|Prep Time||10 minutes|
|Cook Time||2 hours 40 minutes|
|Passive Time||4 hours|
- 2 cups gluten free graham crackers pulsed to crumbs
- 1/2 cup butter melted
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 8 oz. packs cream cheese room temp
- 1 cup sour cream room temp
- 2 teaspoons vanilla bean paste pure vanilla extract is OK too
- 3 whole eggs room temp
- 1 cup sugar
For the Crust
For the Filling
- Preheat oven to 350 degrees
- Combine the crust ingredients in a bowl and mix thoroughly
- Press firmly (with fingertips or the bottom of a glass) into the bottom of a 9 inch springform pan
- Cream sugar and cream cheese together
- Add sour cream and vanilla. Mix until completely incorporated
- Add eggs 1 at a time and mix completely
- Pour filling into springform pan
- Bake in a water bath for 1 hour 10 minutes
- Preheat oven to 400 degrees
- Pour 2 cans of sweetened condensed milk in a glass pyrex
- Set up a water bath for the filled pyrex and place pyrex inside water bath
- Cover the filled pyrex with foil and bake for 45 minutes
- Stir after 45 minutes, cover with foil again. Bake for another 45 minutes
- Allow to cool.
- Pour topping on cheesecake
HopeApril 5, 2018
This really does look like the perfect cheesecake! I love how creamy it looks and that Dulce de Leche topping looks amazing!
Brian JonesApril 5, 2018
Wow the texture on that cheesecake looks jaw-droppingly good! What a fab recipe.
Veena AzmanovApril 6, 2018
Wow, this recipe looks incredible! It is really impressive. Very beautiful presentation. I really like. I definitely want to try it and I’m sure it’s very tasty. Thank you for sharing this great recipe.
Christine @ Happy Veggie KitchenApril 6, 2018
I am exactly the same way when it comes to cheesecake! It’s one of the few dessert project I consider worth the effort. And doused in dulce de leche – this looks absolutely divine!
Jacque HastertApril 6, 2018
Heavenly! This looks and sounds delish!
Jessica RandhawaMay 28, 2018
Wow – that is an amazing looking cheesecake!
camilaMay 28, 2018
Totally delicious! Ive never made my dulce de leche baking like this. I always just boil the can, but I am for sure going to try this way!
NatalieMay 29, 2018
WOW this is such a stunning cake! I love dulce de leche, and the combination with cheesecake is simply divine!
DianaMay 29, 2018
Oh my gosh you just combined my favourite things in this recipe, dulce de luche and cheesecake! I’m sure it tastes like heaven!
ElizabethMay 29, 2018
Oh my goodness I want this on my plate right now! This looks AMAZING and sounds pretty straight forward to make too!
Ayanna @ 21FlavorsofSplendorMay 29, 2018
This looks delicious! Definitely worth an extra trip to the gym.
AmberLynnMay 29, 2018
WOW! This looks amazingly delicious. My sweet tooth has been kicked into overdrive, and I haven’t even tried the recipe, yet.
MaryaMay 29, 2018
oh. my. looks amazing!
AmandaMay 29, 2018
I’m typically not a fan of cheesecake but you have me drooling. It looks so light and creamy!
NatalieMay 30, 2018
Cheesecake is my favorite!! I love that this is gluten free, but I’m also dairy free. Could I sub vegan butter and vegan cream cheese?
Leslie MorrisonMay 30, 2018
I don’t see why you couldn’t. Definitely give it a go and let me know how it works out. I’m finding lactose is bothering me more and more often these days so I’m substituting out dairy a lot as well.
Kristen WoodFebruary 14, 2019
I’ve been hankering for cheesecake. Now, this looks divine! I can’t wait to try it. 🙂