Home » cheesecakes » Dulce de Leche Cheesecake with Brownie Crust
July 28, 2014 (updated Feb 19, 2021) by Jennifer McHenry //
63 Comments
I often feel like cheesecakes are some great secret in the baking world. They always look and taste so impressive, yet are so simple to make. So, I guess that secret’s now out of the bag.
With National Cheesecake Day on the horizon this week (July 30th!), I knew that there would need to be a cheesecake celebration here on BoB. I thought it only fitting to celebrate one of my favorite desserts with a couple of my favorite flavors – chocolate and dulce de leche!
The crust is simply a variation of my basic brownie recipe baked right in a springform pan. Then, the cheesecake filling is a fancied up with some dulce de leche. After many other considerations, I decided that the perfect thing to top off this beauty is even more dulce de leche. So, I made a simple whipped cream flavored with a bit more of it.
I’ve been very fortunate in my baking adventures in that I’ve had very few cracked cheesecakes. However, if your cheesecake does crack, the dulce de leche whipped cream is the perfect way to hide any imperfections.
As always, I used PHILADELPHIA Cream Cheese for my cheesecake baking. It’s been the only cream cheese I’ve used for many years. It’s made with fresh local milk and real cream. All that freshness goes from the farm to fridge in just six days. (And, don’t forget that original PHILADELPHIA Cream Cheese has no preservatives.)
My taste testers and I agree that this is one of our favorite cheesecakes ever. It’s so rich and creamy and really just amazingly delicious. I feel confident that I’ll be making this one again and again!
Get the Recipe:
Dulce de Leche Cheesecake with Brownie Crust
Yield12 to 16 servings
Prep Time45 minutes
Cook Time2 hours 35 minutes
Dulce de Leche Cheesecake with Brownie Crust is an amazingly delicious combination ofwonderful flavors. Irresistible!
Ingredients
For the crust:
- 3 ounces bittersweet chocolate
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the filling:
- 24 ounces cream cheese, at room temperature
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 cup dulce de leche
For the whipped cream:
- 3/4 cup heavy cream
- 1 tablespoon granulated sugar
- 3 tablespoons dulce de leche
- chocolate shavings, for garnish
Instructions
To make the crust:
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- Place the chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Combine the sugar, egg, and vanilla. Add the chocolate mixture, mixing until combined. Add the flour and salt, mixing just until combined.
- Transfer the batter to the prepared pan and spread evenly. Bake 15 to 20 minutes, or until a pick inserted into the center comes out with moist crumbs. Set the pan on a wire rack and allow to cool completely.
To make the filling:
- Preheat oven to 350°F.
- Using an electric mixer on medium speed, beat the cream cheese and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Add the dulce de leche and mix until combined.
- Pour batter onto the cooled crust in pan. Spread evenly.
- Bake for 15 minutes.
- Reduce oven temperature to 200°F. Continue baking for 2 hours.
- Turn off the oven. Remove the cheesecake from oven and gently run a knife around the edges of the pan. Return the cheesecake to oven. Leave the cheesecake in the oven for 2 hours.
- Then, cover loosely and refrigerate overnight.
To make the whipped cream:
- Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
- Sprinkle the sugar over the cream. Whisk until combined. Add the dulce de leche.
- Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
- Spread the whipped cream over cheesecake. Garnish with chocolate shavings.
Disclosure: I have been chosen by Kraft Foods to be a spokesperson for PHILADELPHIA Cream Cheese. I have been provided with compensation for my time. All opinions written are my own. For more cheesecake inspiration, be sure to visit www.creamcheese.com.
cheesecakes, chilled desserts
63 Comments »
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Katrina @ Warm Vanilla Sugar July 28, 2014 @ 12:51 pm Reply
Loving that brownie crust! This cheesecake is a babe!
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Linda July 28, 2014 @ 12:55 pm Reply
Jennifer, that looks amazing and a perfect one for a National Cheesecake Day (deserves its own day!!). I can’t wait to try it. Still working my way through a few of your recent ones using berries and cherries. Those are so amazing right now it is hard to focus on recipes without fruit. Thanks for another great one!
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Tracy | Pale Yellow July 28, 2014 @ 1:08 pm Reply
This looks heavenly! It’s hard to go wrong with a brownie crust and dulce de leche filling!
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Pamela July 28, 2014 @ 2:45 pm Reply
How do I make the dulce de leche part? Do you buy it? Thanks!
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Jennifer McHenry July 28, 2014 @ 7:03 pm Reply
Look for it near the condensed milk at your supermarket.
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Chandana July 28, 2014 @ 3:58 pm Reply
How does one make dulce de leche?
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Jennifer McHenry July 28, 2014 @ 7:03 pm Reply
I’ve not made it, Chandana. I usually buy it prepared. It’s usually found near the condensed milk.
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Linda July 28, 2014 @ 8:48 pm Reply
I tend to find it more in the ethnic section with the Hispanic foods.
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Marianne September 28, 2017 @ 11:58 pm Reply
In case you can’t find it in your local supermarket,I’ve used this method and works perfectlyhttps://youtu.be/RO3PidzGCdo
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Lori July 28, 2014 @ 7:10 pm Reply
I’m not sure if my stores dulce de leche either, but it sounds like we could substitute with caramel if needed.
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Jennifer McHenry July 29, 2014 @ 10:45 am Reply
Yes, a thick caramel sauce will work.
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Francesca July 29, 2014 @ 8:13 am Reply
Ummmm, this looks like heaven on a plate!!! My mouth is watering looking at it haha! Francesca
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Marla July 29, 2014 @ 2:00 pm Reply
Beautiful dessert, Jennifer! It would be perfect for my husband’s birthday next weekend. One question: Do you think the cake, without the whipped cream topping, could be made ahead and frozen without any adverse effects? If so, should I remove the outside of the pan before freezing. I’m thinking it would be just for a few days, then I would take it out the night before and let it defrost in the fridge overnight.
Philadelphia cream cheese is the BEST. The very few times it was unavailable in the past, ie. the store ran out, I have tried other brands and never will again, as I regretted it. It’s just not the same result – Philly cream cheese all the way!
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Jennifer McHenry July 29, 2014 @ 3:00 pm Reply
Hi, Marla! Yes, you can freeze the cheesecake. It will freeze best if you’ve made it with regular (not fat free or low fat) cream cheese. I would chill in the refrigerator, then remove the outside of the pan, wrap it tightly and freeze. I’d give it a full day in the refrigerator to thaw.
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Marla July 29, 2014 @ 6:45 pm Reply
Thanks so much, Jennifer!
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Meriem @ Culinary Couture July 30, 2014 @ 1:26 am Reply
This is the most amazing cheesecake I have seen in a very long time. I want to face plant right into it.
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Joanne August 1, 2014 @ 8:01 am Reply
I’ve lucked out with many of my cheesecakes also, but that doesn’t mean I don’t want to smother them in whipped cream! This looks fabulous.
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Isobel August 16, 2014 @ 10:48 am Reply
This looks amazing, just wondering what setting the oven is? (Like fan forced etc). Thank you 🙂
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Cecilia September 10, 2014 @ 4:31 pm Reply
To make your own dulce de leche: This caramel sauce comes from Argentina and we have two methods to make it. One is a very long process in which you boil fresh milk, sugar and baking soda and stir the preparation constantly for hours. The other is long but you just let it cook on its own. Stovetop: This method takes a long time, but it allows for the most control over the consistency. Remove label from a 24 ounce can of CONDENSED milk. Pierce three holes in the formation of a triangle on top of can (this is critical to release the pressure from the heat or else the can may explode.) Place the can in a saucepan and fill the saucepan with water three-quarters of the way up the side of the can.
Bring water to a simmer and keep it there for 3-4 hours or until desired consistency. For a thicker more syrup-like texture cook closer to 4 hours. When ready, use tongs to remove can, allow to cool slightly and pour dulce de leche in a bowl and whisk to smoothness. Let cool before storing. Good luck!
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Charlotte September 14, 2014 @ 10:30 pm Reply
Lovely recipe! I’d like to ask, how do you make the whipped cream so neatly spread over the top? What tools and method do you use? Thanks
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Jennifer McHenry September 15, 2014 @ 10:54 am Reply
Hi, Charlotte! I use an offset spatula to spread the whipped cream on top of the cheesecake. Here’s a post I wrote about making whipped cream: Sweetened Whipped Cream
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Emma September 29, 2014 @ 9:59 am Reply
Hi Jennifer,
I was wondering if it is a vital necessity to leave the cheesecake in the turned off oven for the second 2 hours? I really want to make this cake for my partners birthday this Friday, but will have to make it after work on Thursday evening. Short of going to bed in the early hours of Friday morning, I’m wondering if it’s possible to let the cheesecake cool after being in the oven for the first 2 hours and then put it straight into the fridge?
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Jennifer McHenry September 29, 2014 @ 10:06 am Reply
Emma, I don’t recommend skipping that step. The residual heat from the oven will continue baking the cheesecake and prevent it from cracking.
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Rachel November 22, 2014 @ 6:12 pm Reply
Hi Jennifer!
I was wondering if this could be made in a cupcake pan, instead of a spring pan?-
Jennifer McHenry November 23, 2014 @ 8:08 pm Reply
A muffin pan? You can, but they may be tough to remove from the pan. You might use liners in the cups to help with that.
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Kendall Stark November 29, 2014 @ 5:42 am Reply
I remember when you posted this back in July, and knew it would be perfect for my husband’s birthday. I made this yesterday for the occasion and it was a smash hit! He always goes for cheesecake at restaurants and requests one for his birthday most years. We have plenty left over for the rest of the weekend!
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dena January 15, 2015 @ 4:26 pm Reply
How does the brownie crust not burn when you place it back in the oven with the cream cheese layer????
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Jennifer McHenry January 16, 2015 @ 11:08 am Reply
Hi, Dena. The brownie won’t burn. The initial baking of the brownie is just enough to get it set so the cheesecake layer will stay separate. If you make it as described in the recipe, it will be just fine!
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Lucy June 8, 2015 @ 4:57 am Reply
hi
Have to say made this and it came out perfectly ( even after converting it all into English measurements!) just one question, how long will it keep in the fridge for once completed?-
Jennifer McHenry June 8, 2015 @ 10:07 am Reply
Hi, Lucy! I’m glad you liked it! It should keep for at least 3 or 4 days if it’s kept covered and refrigerated.
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Lyusia August 29, 2015 @ 1:29 am Reply
To make dulce de leche is just boil for about 2-3 hours condensed milk on low heat, occasionally adding water to keep jar in the water, other wise it will explode :(.
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Sarah @ yourbetterkitchen November 28, 2015 @ 11:17 am Reply
Hi Jennifer, this dessert looks amazing I can’t wait to try it. I love the idea of having the brownie crust.
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Carolyn Smythe December 23, 2015 @ 3:30 pm Reply
Hi Jennifer
I am making this recipe for Christmas and wonder if I should use the Eagle brand Dulce de leche or a jar of presidents choice Dulce de leche
It sounds wonderful!!-
Jennifer McHenry December 23, 2015 @ 3:39 pm Reply
Hi, Carolyn. Any brand of dulce de leche should be fine. I have used a few different brands, like La Lachera and Roland. I hope you enjoy it!
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Imane March 14, 2016 @ 5:07 pm Reply
These look delicious!! Can’t wait to make them but I have a question, I noticed there is no whipping cream inside the filling, will the cheesecake be creamy though or hard?
Thank you!-
Jennifer McHenry March 16, 2016 @ 1:06 pm Reply
Hi, Imane. It’s more dense than creamy.
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ellen August 14, 2017 @ 5:24 am Reply
Delicious looking DULCE DE LECHE CHEESECAKE. Thanks a lot for it’s introduction to the masses. I have jotted down all the recipe.Hopefully try sometime…Thanks once again JENNIFER.
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Marianne September 29, 2017 @ 12:09 am Reply
Dear Jennifer, just wanted to thank you for sharing this amazing recipe with all of us! After returning from our Argentinian vacation, my boyfriend was obsesses with a dulce de Lethe cheesecake we had tried at London cafe in BA so I surfed the Internet for days until I found your recipe. So far I’ve made this cheesecake for over three times (trying to perfect it each time) and everybody LOVES IT! I’m not even joking how popular this dessert has made me among my family and friends (lol!) . Just wanted to stop by to say thanks and share my experience <3
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Jennifer McHenry October 2, 2017 @ 11:40 am Reply
I’m so glad it’s been such a hit, Marianne!
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Chris November 23, 2017 @ 11:03 am Reply
How long before serving can I top the cheesecake with the whipped cream without it going flat? Dulce de Leche Cheesecake with brownie crust.
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Jennifer McHenry November 27, 2017 @ 9:03 am Reply
I wouldn’t hesitate to make it a day in advance.
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No comment February 19, 2018 @ 8:27 am Reply
Hi i just want to know about the dulce the leche? Is this a syrup ? Im leaving in south of france so really hard to find the american & english product? Thank you so much & hopefully to hear from you !!
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Kendall Stark February 25, 2018 @ 1:56 pm Reply
Hello. Dulce de leche is often found with sweetened condensed milk in most supermarkets.
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Natalie November 23, 2018 @ 11:29 pm Reply
Multiple people thought this cheesecake turned out very well. I was especially taken by the cream on top. Delicious in its own right.
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Jennifer McHenry November 26, 2018 @ 8:47 am Reply
Yes, that topping really makes it extra special. Glad you enjoyed it!
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Sevin Kelly February 28, 2019 @ 3:38 pm Reply
Can I substitute the brownie crust with G/Free brownie boxed mix? Thank you.
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Jennifer McHenry February 28, 2019 @ 4:11 pm Reply
That should be fine, Sevin. Take a look at this cheesecake where I use a brownie mix for a crust: Chocolate Chip Cheesecake. I’d still bake it for the shorter time as directed in this recipe.
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Sevin Kelly February 28, 2019 @ 8:20 pm Reply
Brilliant, thanks. I could tell right away by the ingredients this would be a winner. Silly question though, when do I remove cheese cake from springform and what type of chocolate shavings would you recommend for the garnish? Can’t wait to serve this!
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Jennifer McHenry March 4, 2019 @ 2:14 pm Reply
Remove the sides of the pan when it’s completely chilled and you’re ready to serve. For chocolate shavings, I use a Microplane grater to grate a good quality chocolate. I most often have Guittard.
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Jennie September 14, 2019 @ 11:33 am Reply
I was just going through IG pages seeking inspiration for my birthday cake this week, and found this mouthwatering recipe. If I substituted a graham cracker crust, would you recommend a different baking time? Thank you!
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Jennifer McHenry September 16, 2019 @ 3:11 pm Reply
Hi, Jennie. A graham cracker crust usually just needs 10-15 minutes of baking before filling and continuing to bake. Happy birthday!
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Rosa March 29, 2020 @ 12:00 pm Reply
If I only have medium or extra large eggs for the filling, which one do I use?
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Jennifer McHenry March 30, 2020 @ 2:54 pm Reply
Hi, Rosa. I only bake with large eggs, so I can’t say for sure. My guess would be the extra large egg in this instance.
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Melinda August 5, 2020 @ 9:05 pm Reply
If i was to make this into cupcakes, would it require same temp. and bake time?
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Jennifer McHenry August 6, 2020 @ 9:14 am Reply
Hi, Melinda. I’ve not tried that, so I can’t say for sure how it would need to be changed. I generally only use this cheesecake baking method for standard size cheesecakes. Take a look at my mini cheesecake recipes and find one that’s the size you’re wanting to make. The baking temperature and time for that should give you a good starting place.
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Arelis October 29, 2020 @ 11:30 pm Reply
Hello,
Does it have to sit overnight in the fridge? Mine has been in the fridge for 4 hours.. is that enough ?-
Jennifer McHenry October 30, 2020 @ 5:22 pm Reply
You’ll get the best results with overnight (8 hours), but 4 hours may be fine.
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Martine February 28, 2021 @ 9:11 am Reply
This is the best cake I’ve ever made according to my family!
It was the first cheesecake I made that wasn’t a disaster…
I turned off the oven’s fan for the baking process and followed the instructions and my cake came out fabulous.
The cake has to stay in the fridge for at least 4 hours, otherwise it’s still too warm to put the whipped cream on it.
I used maple syrup dulche de leche.-
Jennifer McHenry March 1, 2021 @ 1:34 pm Reply
I’m so glad you enjoyed the cheesecake, Martine! This method of baking them has not failed me yet!
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Yaffit Efraim June 14, 2021 @ 6:26 pm Reply
Hi Jennifer,
After the cake stayed to cool in the oven, do we continue to cool it on the counter or put it straight in the refrigerator?
Thank you.-
Jennifer McHenry June 16, 2021 @ 2:48 pm Reply
It should be cool enough to go into the refrigerator, but you can always let it cool a bit more if you feel it’s too warm.
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Gloria November 23, 2021 @ 6:28 am Reply
How can I adjust this recipe to fit a 10 inch springform pan?
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Jennifer McHenry November 23, 2021 @ 6:35 pm Reply
Hi, Gloria. A 10-inch round springform pan is about 25% bigger. You can scale by that much or just make the cheesecake thinner with the recipe as written. You’ll likely need to decrease the baking time.
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