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! 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.
- Prep Time: 20 minutes
- Bake Time: 40 minutes
- Cool Time: 4 hours
- Total Time: 5 hours
- Servings: 10 to 12 slices
- Prep Level: Beginner +
Why You’ll Love This Recipe
- Easy to Make – No water bath needed to bake. Simple ingredients and instructions.
- Incredible Flavor – Rich creaminess blended with deep caramel sweetness.
- Perfect Make-Ahead – Cheesecakes are best when chilled for a long period of time which is perfect when planning your next dinner party!
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
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
Step-by-Step Instructions
- Adjust the oven rack to the second level from the bottom. Preheat oven.
- Place cookies in a food processor or blender.
- Grind the cookies in a food processor or blender on high speed until they are fine crumbs.
- Combine cookie crumbs, ground cinnamon, and melted butter in a bowl. Throughly whisk ingredients together.
- Grease the baking pan with cooking spray or melted butter. Transfer cookie mixture to the prepared springform pan.
- 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.
- Place the room temperature cream cheese in the bowl of electric mixer with a paddle attachment or use a large bowl and handheld mixer.
- Pour in the condensed milk and continue beating until throughly mixed. Throughly mix in the vanilla extract.
- Add eggs one at a time, beating until well combined after each addition. Beat until the cheesecake mixture is a smooth creamy texture.
- After the crust as chilled at least 15 minutes, remove from the refrigerator.
- Carefully pour or spoon the cheesecake mixture over the crust.
- Place cheesecake in the preheated oven and bake.
- Using oven mitts remove the pan from the oven and let cool on a wire rack.
Make the Dulce De Leche topping
- While the cheesecake is cooling, in a medium bowl, combine the dulce de leche and the sour cream.
- Blend until fully incorporated together.
- Spoon the dulce de leche topping over the cheesecake layer.
- Return the Mexican cheesecake back to the oven and bake for 10 more minutes.
- Using oven mitts, remove the pan from the oven and place on a wire cooling rack.
- 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.
Suggested Toppings for 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.
Frequently Asked Questions
Maria cookies are a simple wheat flour biscuit like cookie made with sugar and flavored with vanilla.
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.
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.
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.
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!
Easy Mexican Cheesecake Recipe With Dulce De Leche
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.
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
- Adjust the oven rack to the second level from the bottom.
- Preheat oven to 350 degrees F.
- Place cookies in the bowl of food processor or blender.
- Cover and grind cooking until they are fine crumbs.
- Use a small bowl to melt butter in the microwave.
- In a medium bowl, combine cookie crumbs, ground cinnamon, and melted butter. Throughly whisk together.
- Generously grease the baking pan with cooking spray or melted butter.
- Transfer cookie mixture to the prepared springform pan.
- 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
- Refrigerate cookie crust for 15 minutes.
- While the crust is chilling, make the cheesecake filling:
- 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.
- Beat cream cheese on medium speed until smooth and light, 3 to 4 minutes.
- Pour in the condensed milk and continue beating until throughly mixed.
- Throughly mix in the vanilla extract .
- 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.
- After the crust as chilled at least 15 minutes, remove from the refrigerator.
- Carefully pour or spoon the cheesecake mixture over the crust, try not disturb the crust while filling it.
- Place cheesecake in the preheated oven and bake for 30 to 35 minutes or not jiggling in the middle.
- Using oven mitts remove the pan from the oven and let cool on a wire rack for at least 10 minutes.
- While the cheesecake is cooling, make the dulce de leche topping:
- In a medium bowl, add the dulce de leche to the sour cream and blend until fully incorporated together.
- Spoon the dulce de leche topping over the cheesecake layer. Smooth out to an even layer.
- Return the Mexican cheesecake back to the oven and bake for 10 more minutes or until slightly golden brown.
- Using oven mitts, remove the pan from the oven and place on a wire cooling rack.
- Cool the cheesecake to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.
- 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.
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