Decadent Dulce de Leche Cheesecake

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 can Dulce de leche

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1 Sea salt flakes
  • 1/2 cup Sugar
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 10 tbsp Butter, unsalted
  • 24 oz Cream cheese
  • 1/2 cup Sour cream

• Other

  • 18 Full sheets of graham crackers (about 300gr cookies

Found on sweetandsavorybyshinee.com

Description

Ingredients

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

• To make the crust, crush the graham crackers in a food processor until fine crumbs form.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.Preheat the oven to 350°F (175°C).To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Stir in the sugar. Then add about ¾ of dulce de leche (the remaining ¼ of the can will be used for spreading on top for decoration) and sour cream. Continue to mix until combined.Stir in vanilla extract and salt. Beat in the eggs one at a time and mix just until combined on low speed. Transfer the batter into the prepared crust.Bake the cheesecake for 45-50 minutes, or until the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for 2 hours. Then refrigerate to set completely for at least another 2 hours.When ready to serve, remove springform sides of the pan and spread the reserved dulce de leche on top. Sprinkle some sea salt, if desired. Store the cheesecake in a fridge, covered, for up to 5 days.