Ingredients
For the Pecan Crust:
- 16 (62 grams) Honey Maid graham crackers
- 1 cup (125 grams) pecans, lightly toasted
- ¼ cup (50 grams) brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon Kosher salt
- ½ cup (113 grams) unsalted butter, melted
For the Dulce de Leche Cheesecake:
- 4 (8oz) blocks (904 grams) full-fat cream cheese, softened to room temperature
- ½ cup (115ml) heavy cream
- ½ cup (100 grams) sugar
- 1 tablespoon (7.5 grams) cornstarch
- ¼ teaspoon Kosher salt
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 4 large eggs
- 1 cup (225 grams) dulce de leche
For the Dulce de Leche Topping:
- ½ cup (115ml) heavy cream
- 1 ½ cups (340 grams) dulce de leche
Instructions
- Make the crust: Preheat your oven to 350ºF with the rack positioned in the middle. In a food processor, combine graham crackers, pecans, brown sugar, cinnamon, and salt. Pulse until you achieve a fine crumb texture. Pour in the melted butter and pulse until the mixture resembles wet sand. Grease a 9 or 10-inch springform pan and wrap the outside with foil tightly to prevent leaks. Press the crumb mixture firmly into the bottom and up the sides of the pan for an even crust layer. Bake for 8 to 10 minutes, then remove and allow to cool completely at room temperature.
- Make the cheesecake batter: Using a hand mixer, blend the softened cream cheese, heavy cream, sugar, cornstarch, salt, vanilla extract, and lemon juice until smooth and creamy. Add eggs one at a time, mixing well after each addition, ensuring a uniform batter. Gently fold in the dulce de leche, mixing just until incorporated to avoid overmixing.
- Prepare the water bath: Boil a kettle of water. Pour the batter into the pre-baked crust. Place the springform pan inside a roasting pan. Carefully pour the boiling water into the roasting pan until it reaches about 2 inches up the sides of the springform pan to create a gentle steam environment while baking.
- Bake the cheesecake: Bake for 55 minutes or until the cheesecake is nearly set — the edges should be firm, and the center should jiggle slightly when you gently shake the pan. Turn off the oven and open the door slightly, placing a wooden spoon to keep it ajar. Let the cheesecake cool inside the oven for 1 hour. Afterward, remove it along with the water bath and allow it to cool to room temperature.
- Chill the cheesecake: Cover the cheesecake tightly with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture and flavor development.
- Make the dulce de leche topping: In a medium saucepan, heat the heavy cream over medium-low heat until it just begins to boil. Add the dulce de leche and continuously stir for 5 to 8 minutes until the sauce thickens slightly. Remove from heat and allow it to cool; it will continue to thicken as it cools.
- Serve: Remove the cheesecake from the fridge and carefully release it from the springform pan about 30 minutes before serving. Run a knife along the edge to loosen it if needed. Pour the cooled dulce de leche sauce evenly over the cheesecake. Slice and enjoy your decadent dessert!
Notes
- Do not use a recipe card converter to double or triple this recipe. Instead, prepare multiple cheesecakes separately to ensure even baking and texture.
- Properly covered, the cheesecake will keep in the refrigerator for up to one week.
- For freezing, store the cheesecake in an airtight container for up to six months, but it tastes best when consumed within one to two months.
- To slice cleanly, warm a sharp knife by dipping it in hot water before cutting each slice. Wipe the blade dry between cuts to achieve smooth edges.
- If you don’t have a roasting pan to bake in a water bath, place a large pan of hot water on the bottom oven rack as an alternative. Though less effective, it still helps prevent cracking and promotes even cooking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
