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Dulce de Leche Cheesecake with a Maria Cookie Crust

Cuban-American · Dessert · Medium

Dulce de Leche Cheesecake with a Maria Cookie Crust

Total
7 hr 40 min
Prep
6 hr 30 min
Serves
16
Calories
420
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Creamy caramel cheesecake rests on a buttery Maria cookie crust, with dulce de leche swirled into the filling and drizzled over the chilled top.

A fine cookie crumb gives Dulce de Leche Cheesecake with a Maria Cookie Crust a delicate base beneath its rich filling. Condensed milk supplies sweetness and a smooth texture, while a little caramel in the batter links it to the topping.

Soften the cream cheese fully before mixing, then use low speed once the eggs go in. Too much air makes the cheesecake rise sharply and crack as it cools; a gentle wobble in the center is the signal to stop baking.

SweetCreamyRichBakingMake AheadVegetarianNut-free

Method

  1. Heat the oven to 325°F (165°C). Line the base of a 9-inch springform pan with parchment. Mix the Maria cookie crumbs with the melted butter and press firmly over the base and 1 inch up the sides.

  2. Bake the crust for until fragrant and firm. Set aside while preparing the filling.

  3. Beat the cream cheese until smooth, scraping the bowl well. Mix in the condensed milk, vanilla extract and 1/4 cup dulce de leche. Add the eggs one at a time on low speed, stopping as soon as each is incorporated.

  4. Pour into the crust and bake for until the edges are set and the middle wobbles as one piece rather than rippling like liquid. Turn off the oven and leave the door ajar for .

  5. Cool on a rack for , then refrigerate for until thoroughly chilled. Release the pan and drizzle with the remaining dulce de leche before cutting into 16 slices.

Forkue tips

  • Warm thick dulce de leche slightly in a bowl over warm water so it drizzles without pulling at the cheesecake surface.

Storing and reheating

Refrigerate covered for up to 4 days. Freeze individual slices without the final drizzle for up to 2 months and thaw overnight in the fridge.

Kitchen gear

9-inch springform panTop picks on AmazonElectric mixerTop picks on Amazon
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Nutrition per serving, estimated

420Calories
8gProtein
36gCarbs
28gFat

Dulce de Leche Cheesecake with a Maria Cookie Crust: FAQ

Can I use graham crackers for the crust?

Yes. Use the same weight of crumbs; the flavor will be more toasted and the crust slightly coarser.

Why is my cheesecake cracked?

Overbeating the eggs or baking until the center is rigid can cause cracks. Stop while it still wobbles gently and cool it gradually.

How do I store and reheat Dulce de Leche Cheesecake with a Maria Cookie Crust?

Refrigerate covered for up to 4 days. Freeze individual slices without the final drizzle for up to 2 months and thaw overnight in the fridge.

How long does Dulce de Leche Cheesecake with a Maria Cookie Crust take?

About 7 hr 40 min in total: 6 hr 30 min prep and 1 hr 10 min cooking.

What do I need to make Dulce de Leche Cheesecake with a Maria Cookie Crust?

The key ingredients are maria cookies, unsalted butter, cream cheese, sweetened condensed milk, eggs and vanilla extract, plus pantry basics.

Any tips for Dulce de Leche Cheesecake with a Maria Cookie Crust?

Warm thick dulce de leche slightly in a bowl over warm water so it drizzles without pulling at the cheesecake surface.

Cook this next

More maria cookiesMore cheeseMore sweetened condensed milkMore eggs