Dulce De Leche Cheesecake


  • 3 8 oz cream cheese
  • 3/4 cup brown sugar
  • 1 can dulce de leche
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup of flour
  • 1 cup cookie crumbs
  • 1/2 cup sliced almonds
  • 1/2 cup coconut
  • 2 tea spoons sugar
  • 3 tea spoons butter
  • 1 cup of heavy cream
  • 2 table spoon brown sugar
  • Toasted coconut and almonds for topping


  1. Combine melted butter with cookie crumbs , almonds, coconut and sugar. Spray with pan or butter your spring form pan.
  2. Press down your crust evenly on the bottom of your pan and bake at 350 for 10 min
  3. Beat soft cream cheese with brown sugar.
  4. Add dulce de leche and sour cream.
  5. Add egg one at a Time.
  6. Slowly add flour and beat till all well combined.
  7. Wrap your pan with foil to prevent water getting inside when baking.
  8. Fill the pan with cream cheese filling.
  9. Place it on top of a bigger baking pan.
  10. Put in the oven and pour water on the bottom pan. Approximately 1/2 inch deep of water.
  11. Bake at 325 for 1 hour and 30 min.
  12. Refrigerate the cheesecake for 4 hours or. Freeze for 1 hour for faster process.
  13. Once the cheesecake fully cooled. Using a knife loosen all the edges and the bottom. I use two of my biggest knifes or spatulas to transfer to a serving platter.
  14. Beat heavy cream with brown sugar. When stiff , place into a piping bag and decorate your cake how ever you would like. Top it with toasted coconut and almonds.

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