Decadent Dulce de Leche Cheesecake


Sweet and creamy with touch of sea salt, this decadent dulce de leche cheesecake is quite a treat!

yield: 12-16 SERVINGS

Ingredients:
For curst:

  • 18 full sheets of graham crackers (about 300gr cookies)
  • ¼ cup (50gr) sugar
  • 10 tablespoons (140gr) unsalted butter, melted

For cheesecake filling:

  • 24oz (700gr) cream cheese, softened (Brick-style, full fat version)
  • 1/3 cup (65gr) sugar
  • 1 can (400gr/14oz) dulce de leche, divided
  • ½ cup (125gr) sour cream
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 3 large eggs, at room temperature
  • Sea salt flakes for dusting, optional (I love this Maldon sea salt flakes.)

Directions:

  1. To make the crust, crush the graham crackers in a food processor until fine crumbs form.
  2. Add sugar and melted butter and pulse until the crumbs are evenly moistened. Transfer the crumbs into a 9-inch springform pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.

For full directions kindly visit sweetandsavorybyshinee.com.

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