Dulce de Leche Cheesecake

This is the most amazing Dulce de Leche Cheesecake that has ever been! Smooth, creamy perfection on a sinful pecan crust and topped with a luscious dulce de leche sauce. This is without a doubt the best cheesecake I have ever eaten!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE CRUST:

Step 2

Preheat oven to 350ºF with a rack in the middle.

Step 3

Combine the graham crackers, pecans, brown sugar, cinnamon and salt in the bowl of a food processor. Pulse until finely ground.

Step 4

Pour the melted butter and pulse a few times, until well combined. The mixture will look like wet sand.

Step 5

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.

Step 6

Using a measuring cup, press the crumbs into the bottom and up the sides of the pan. It should be tight and compact.

Step 7

Bake for 8 to 10 minutes. Then, let it cool completely at room temperature.

Step 8

MAKE THE CHEESECAKE BATTER:

Step 9

Using a hand mixer, beat the cream cheese, heavy cream, sugar, cornstarch, salt, vanilla extract and lemon juice, until smooth.

Step 10

Add the eggs, one at a time, beating in between additions.

Step 11

Add the dulce de leche and beat just until combined. Do not overmix!

Step 12

Set a kettle full of water to boil.

Step 13

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.

Step 14

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.

Step 15

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.

Step 16

MAKE THE TOPPING:

Step 17

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.

Step 18

Remove the 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.

Step 19

Pour the sauce over the cheesecake and serve!

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