No bake Dulce De Leche Cheesecake
Love cheesecake? Here’s a new flavor that will make your day! Our No bake Dulce De Leche Cheesecake recipe combines the tangy taste and velvety texture of the original, with luscious caramel flavor.
What’s more, this dulce de leche cheesecake is baked in a homemade cookie crust made with crushed, Honey Maid graham crackers and pecans. With its incredibly silky texture and decidedly caramelized flavor, it’s safe to say that America’s favorite dessert just got better!
Ingredients
For the Pecan crust :
16 (62 grams) Honey Maid graham crackers ( or any biscuits of your choice)
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
For The No bake Dulce De Leche Cheesecake :
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
For The Dulce De Leche Topping :
½ cup (115ml) heavy cream
1 ½ cups (340 grams) dulce de leche
No bake Dulce De Leche Cheesecake Directions :
Make The Crust:
Preheat oven to 350ºF with a rack in the middle.
Combine the graham crackers, pecans, brown sugar, cinnamon and salt in the bowl of a food processor. Pulse until finely ground.
Pour the melted butter and pulse a few times, until well combined. The mixture will look like wet sand.
Grease an 9 or 10-inch springform pan and wrap tightly with foil on the outside. Pour the mixture into the pan, spreading the crumbs around so that they are evenly dispersed.
Using a measuring cup, press the crumbs into the bottom and up the sides of the pan. It should be tight and compact.
Bake for 8 to 10 minutes. Then, let it cool completely at room temperature.
Make The Cheesecake Batter :
Using a hand mixer, beat the cream cheese, heavy cream, sugar, cornstarch, salt, vanilla extract and lemon juice, until smooth.
Add the eggs, one at a time, beating in between additions.
Add the dulce de leche and beat just until combined. Do not overmix!
Set a kettle full of water to boil.
Transfer the batter into the pre-baked crust, then place the pan in a roasting pan. To make the water bath, place the roasting pan with the cheesecake in the oven, then carefully pour the boiling water inside of the roasting pan. The water should go 2-inches up the sides of the springform pan.
Bake for 55 minutes or until the cheesecake is almost set. You know it’s ready when the middle jiggles slightly when gently shaken but the sides are set. Turn the oven off and keep the cheesecake inside.
Crack the oven door open, using a wooden spoon to help keep it slightly cracked. Let it cool in the oven for 1 hour, then remove the cheesecake from the oven and water bath, and let it cool to room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
Make The Topping :
Heat the heavy cream in a saucepan, over medium-low heat. Once it begins to boil, add the dulce de leche and cook – stirring constantly so it doesn’t stick to the pan – until it thickens slightly, about 5 to 8 minutes. Remove from heat and let it cool. The sauce will keep thickening as it cools.
Remove the No bake Dulce De Leche Cheesecake from the fridge and from the springform pan 30 minutes before serving. I recommend running a knife around the pan to help loosen the cheesecake from the springform pan, before removing the rim.
Pour the sauce over the cheesecake and serve!
Enoy your No bake Dulce De Leche Cheesecake