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Easy Mexican Cheesecake Recipe With Dulce De Leche

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I’m so excited to be sharing with you a favorite recipe of mine, Easy Mexican Cheesecake With Dulce De Leche! 

It is basically a regular cheesecake topped with a layer of dulce de leche. Talk about amazing!


The first time I had this decadent dessert, I lost my mind it is that yummy!

There is a slice of cheesecake that has a light brown creamy top layer and a dark brown cookie crust on a white plate. There is caramel sauce drizzled over the top of the cheesecake. There are 2 sugar coated pecans sitting on top. There is a fork with some of the cheesecake on it, laying on the plate.

What makes this cheesecake so unique is it’s texture.

It is a combination of a creamy cheesecake filling, topped with the sweet flavor of dulce de leche mixed with sour cream baked in a cookie crumb crust.

There is a round cheesecake with a wedge piece cut out of it on a large round white platter. The cheesecake has a dark brown cookie crust, a light yellow filling, and a light brown creamy top layer. There is caramel sauce drizzled over the top. There is a partial piece of cheesecake on a small white plate in the back ground. There is a gray cloth napkin laying in the background. Items are on a white marbled surface.

If you’re a fan of a classic cheesecake, I promise, you are going to love the final result of this simple recipe…the best cheesecake!

This is such a delicious recipe made with basic ingredients and no water bath needed when baking it!

Ingredients for Dulce De Leche Cheesecake

There is a round tube of packaged cookies, a can of condensed milk, two packages of cream cheese, a stick of unsalted butter, a white bowl of sour cream, a can of La Lechera sauce, a white bowl with three brown eggs in it, and two small glass bowls, one with ground cinnamon and one with vanilla extract in it. Items are on a white marbled surface.

For Cookie Crust:

  • Maria cookies
  • Unsalted butter
  • Ground cinnamon
  • Cooking spray

Cheesecake Filling:

  • Cream cheese (see Top Tip)
  • Sweetened condensed milk
  • Large eggs
  • Vanilla extract

Dulce De Leche Cheesecake Topping:

  • Sour cream
  • Dulce de leche

Helpful Tools and Equipment

  • 9-inch spring form pan
  • Large bowl
  • Medium bowl
  • Electric mixer (standup or hand held)
  • Food processor or blender
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Whisk
  • Wire cooling rack
  • Oven mitts
  • Plastic wrap

Easy Mexican Cheesecake Recipe With Dulce De Leche

​How To Make

  • Adjust the oven rack to the second level from the bottom.
  • Preheat oven.
There are light brown cookies in the bowl of a food processor. The food processor is on a white marbled surface. There is a light brown cloth napkin behind the food processor.
  • Place cookies in a food processor or blender.
There are finely ground brown cookies in the bowl of a food processor. The food processor is on a white marbled surface. There is a light brown cloth napkin behind the food processor.
  • Grind the cookies in a food processor or blender on high speed until they are fine crumbs.
There is a large white bowl with finely ground brown cookies in it. There is a small clear glass bowl with melted butter in it next to the large white bowl. There is a very small glass bowl with ground cinnamon in front of the bowl. Items are on a white marbled surface.
  • Combine cookie crumbs, ground cinnamon, and melted butter in a bowl.
There is a large white bowl with a mixture of finely ground brown cookies, melted butter, and cinnamon. There is a stainless steel whisk laying in front of the bowl. Items are on a white marbled surface.
  • Throughly whisk ingredients together.
There is a round baking pan with a brown cookie crumb mixture in it. The pan is on a white marbled surface.
  • Grease the baking pan with cooking spray or melted butter.
  • Transfer cookie mixture to the prepared springform pan. 
There is a round baking pan with a brown cookie crumb mixture pressed into the bottom of the pan. The pan is on a white marbled surface.
  • Using your fingers, press mixture to the bottom of the pan in an even layer and partially up the sides of the pan. 
  • Refrigerate cookie crust while making the cheesecake batter.
There is a large white bowl with two rectangular blocks of white cream cheese in it. There is a set of mixer beaters over the bowl. The bowl is on a white marbled surface.
  • Place the room temperature cream cheese in the bowl of electric mixer with a paddle attachment or use a large bowl and handheld mixer. 
There is a large white bowl with a light yellow mixture in it. There are mixer beaters over the bowl. There is a can with a dark yellow sauce in front of the bowl. Items are on a white marbled surface.
  • Pour in the condensed milk and continue beating until throughly mixed.
  • Throughly mix in the vanilla extract.
There is a large white bowl with a light yellow sauce in it. There is a raw egg in the middle of the sauce. There are mixer beaters over the bowl. There is a small white bowl behind the large bowl with two brown eggs and egg shells in it. Items are on a white marbled surface.
  • Add eggs one at a time, beating until well combined after each addition.
There is a round baking pan with a brown cookie crust in it. There is a large white bowl with a light yellow batter behind the baking pan. Items are on a white marbled surface.
  • Beat until the cheesecake mixture is a smooth creamy texture. 
  • After the crust as chilled at least 15 minutes, remove from the refrigerator.
There is a round baking pan with an unbaked light yellow cheesecake with a brown cookie crust in it. The pan is on a white marbled surface.
  • Carefully pour or spoon the cheesecake mixture over the crust.
  • Place cheesecake in the preheated oven and bake.
There is a round baking pan with a baked light yellow cheesecake with a brown cookie crust in it. The round baking pan is resting on a black wire cooling rack. The rack is on a white marbled surface.
  • Using oven mitts remove the pan from the oven and let cool on a wire rack.

While the cheesecake is cooling, make the dulce de leche topping.

There is a white mixing bowl with white sour cream in it. There is a mound of thick brown sauce on top of the sour cream. There is an empty can of the brown cream with a gray rubber spatula resting in it in the background. Items are on a white marbled surface.
  • In a medium bowl, add the dulce de leche with the sour cream.
There is a white mixing bowl with light brown cream in it. There are mixer beaters above the bow. The bowl and mixer are on a white marbled surface.
  • Blend until fully incorporated together.
There is a round baking pan with a baked light yellow cheesecake with a light brown creamy topping partially on it. There is a white mixing bowl with light brown cream in it in the background. The round baking pan is resting on a black wire cooling rack. The rack and the mixing bowl are on a white marbled surface.
There is a round baking pan with an unbaked cheesecake with a brown creamy topping on it. The round baking pan is resting on a black wire cooling rack. The rack is on a white marbled surface.
  • Spoon the dulce de leche topping over the cheesecake layer.
  • Return the Mexican cheesecake back to the oven and bake for 10 more minutes. 
There is a round baking pan with a baked cheesecake with a brown creamy topping on it. The round baking pan is resting on a black wire cooling rack. The rack is on a white marble surface.
  • Using oven mitts, remove the pan from the oven and place on a wire cooling rack.
There is a round cheesecake on a thin round stainless steel sheet pan. The cheesecake has a dark brown cookie crust and a light brown creamy top layer. The round sheet pan is on a white marbled surface.
  •  Cool the cheesecake to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.
  • Serve with your favorite topping.

See recipe card below for complete ingredient amounts and baking times.

There is a wedge piece of cheesy cake on a small white plate The cheesecake has a dark brown cookie crust, a light yellow filling, and a light brown creamy top layer. There is caramel sauce drizzled over the top and a dollop of whipped cream. There is a fork resting on the plate. There is a round cheesecake with a wedge piece cut out of it on a large round white platter in the background. Items are on a white marbled surface.

Suggested Toppings For This Creamy Cheesecake

  • Caramel sauce drizzled over the top
  • A scoop of vanilla ice cream
  • A dollop of whipped cream
  • Chopped candied nuts

Top Tip

For best results use full fat ingredients when making a cheesecake. The fat content helps the cheesecake set and creates its signature creamy texture. Using low-fat ingredients, may cause a cheesecake to be runny.

Ingredients Variations

Maria cookies: graham crackers or vanilla wafers  can be used to make the bottom crust.

Cooking spray: There are some recipes that call for greasing the baking pan with melted butter. I use cooking spray and my cheesecakes have never stuck to the pan. It’s a personal preference. 

There is a round cheesecake on a large round white platter. The cheesecake has a dark brown cookie crust and a light brown creamy top layer. There is caramel sauce drizzled over the top. The platter is on a white marbled surface.

Frequently Asked Questions

What Are Maria Cookies?

Maria cookies are a simple wheat flour biscuit like cookie made with sugar and flavored with vanilla.

Why Are They Called Maria Cookies?

The Maria Cookie was created in England in 1874 to commemorate the marriage of the Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh.

What Type Of Cookie Is A Good Substitute For Maria Cookies?

A good substitute for Maria Cookies is a graham cracker. Vanilla wafers are also a great substitution if you’re preparing a homemade graham cracker crust.

What Is Dulce De Leche?

Dulce de leche, is a sweet and rich confection popular in Latin America prepared by slowly heating sugar and milk over a period of several hours (the maillard reaction). 

It has a luscious caramel flavor or toffee-like.

Can I Make The Mexican Cheesecake In Advance?

The best part of making a cheesecake is that they are best when chilled for a long period of time which is perfect when planning your next dinner party!

How Should I Store Leftover Cheesecake?

Cheesecake should be stored in an airtight container and refrigerated for 3 to 4 days.

To Freeze – Wrap the cheesecake with at least two layers of plastic wrap followed by a layer of aluminum foil. Label, date, and store flat on a rack in the freezer for up to 3 months.

There is a wedge piece of cheesy cake on a small white plate. The cheesecake has a dark brown cookie crust, a light yellow filling, and a light brown creamy top layer. There is caramel sauce drizzled over the top. There is a fork resting on the plate. There is a light brown cloth napkin laying next to the plate. Items are on a white marbled surface.

​

Looking for more easy sweets for the holidays? Check out some of my favorite desserts!

White Chocolate Chip Cheesecake With Raspberry Topping – A classic with a twist!

Mini Pecan Raisin Tarts – A family favorite!

Easy Pumpkin Pie Crunch Cake With Pecans And Toffee

How To Make The Best Cranberry Apple Sauce With Grand Marnier

Easy Coffee Crumb Cake Recipe without Sour Cream – Great for brunch!

Easy 5 Ingredient Lemon Dump Cake With Cream Cheese – Super easy recipe!

Sopapilla Cheesecake Bars

Yield: 10 servings

Easy Mexican Cheesecake Recipe With Dulce De Leche

There is a slice of cheesecake that has a light brown creamy top layer and a dark brown cookie crust on a white plate. There is caramel sauce drizzled over the top of the cheesecake. There are 2 sugar coated pecans sitting on top. There is a fork with some of the cheesecake on it, laying on the plate.

A delicious dessert made with a cookie crumb crust filled with a creamy cheesecake and topped with a layer of dulce de leche. A simple recipe made with basic ingredients.

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 4 hours
Total Time 5 hours

Ingredients

  • For Cookie Crust:
  • 1.5 cups Maria cookies
  • 6 tablespoons melted butter (unsalted)
  • 1 tablespoon ground cinnamon
  • Cooking spray
  • Cheesecake Filling:
  • 2 - 8 ounce packages of cream cheese (room temperature)
  • 1 - 14 ounce can sweetened condensed milk
  • 3 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • Dulce De Leche Topping:
  • 1.5 cups sour cream
  • 1 - 14 ounce can dulce de leche

Instructions

  1. Adjust the oven rack to the second level from the bottom.
  2. Preheat oven to 350 degrees F.
  3. Place cookies in the bowl of food processor or blender.
  4. Cover and grind cooking until they are fine crumbs.
  5. Use a small bowl to melt butter in the microwave.
  6. In a medium bowl, combine cookie crumbs, ground cinnamon, and melted butter. Throughly whisk together.
  7. Generously grease the baking pan with cooking spray or melted butter.
  8. Transfer cookie mixture to the prepared springform pan. 
  9. Using your fingers, press cookie crumbs to the bottom of the pan in an even layer and up the sides of the pan about 2 inches
  10. Refrigerate cookie crust for 15 minutes.
  11. While the crust is chilling, make the cheesecake filling:
  12. Place the room temperature cream cheese in the bowl of electric mixer with a paddle attachment or use a large bowl and a handheld mixer.
  13. Beat cream cheese on medium speed until smooth and light, 3 to 4 minutes.
  14. Pour in the condensed milk and continue beating until throughly mixed.
  15. Throughly mix in the vanilla extract .
  16. Add eggs, 1 at a time, beating until well combined after each addition and scraping down the bowl as needed.

Beat until the cheesecake mixture is a smooth creamy texture. Set the bowl aside.

  1. After the crust as chilled at least 15 minutes, remove from the refrigerator.
  2. Carefully pour or spoon the cheesecake mixture over the crust, try not disturb the crust while filling it.
  3. Place cheesecake in the preheated oven and bake for 30 to 35 minutes or not jiggling in the middle.
  4. Using oven mitts remove the pan from the oven and let cool on a wire rack for at least 10 minutes.
  5. While the cheesecake is cooling, make the dulce de leche topping:
  6. In a medium bowl, add the dulce de leche to the sour cream and blend until fully incorporated together.
  7. Spoon the dulce de leche topping over the cheesecake layer. Smooth out to an even layer.
  8. Return the Mexican cheesecake back to the oven and bake for 10 more minutes or until slightly golden brown.
  9. Using oven mitts, remove the pan from the oven and place on a wire cooling rack.
  10.  Cool the cheesecake to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.
  11. Serve with your favorite topping.

Notes

Helpful Tools and Equipment

  • 9-inch spring form pan
  • Large bowl
  • Medium bowl
  • Electric mixer (standup or hand held)
  • Food processor or blender
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Whisk
  • Wire cooling rack
  • Oven mitts
  • Plastic wrap

Ingredients Variations

Maria cookies: graham crackers or vanilla wafers  can be used to make the bottom crust.

Cooking spray: There are some recipes that call for greasing the baking pan with melted butter. I use cooking spray and my cheesecakes have never stuck to the pan. It's a personal preference. 

Top Tip

For best results use full fat ingredients.

The fat content helps the cheesecake set and creates its signature creamy texture.

Using low-fat ingredients, may cause a cheesecake to be runny.

How To Store

  • Cheesecake should be stored in an airtight container and refrigerated for 3 to 4 days.
  • To Freeze - Wrap the cheesecake with at least two layers of plastic wrap followed by a layer of aluminum foil. Label, date, and store flat on a rack in the freezer for up to 3 months.

© Laura @ Join me in the Kitchen
Cuisine: Mexican / Category: Desserts

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