Cheesecake Factory Dulce de Leche Cheesecake
A copycat of The Cheesecake Factory's Dulce de Leche Caramel Cheesecake: a vanilla wafer crust topped with a smooth cheesecake batter swirled with dulce de leche, baked in a water bath and served with extra dulce de leche.
⏱️ Prep: 30 min🍳 Cook: 55 min
Nutritionper 100 g›
320
Calories
6g
Protein
30g
Carbs
20g
Fat
Ingredients
| 3 cups (150 g) | vanilla wafers |
| 4 tablespoons (57 g) | melted butter |
| 24 oz (680 g) | cream cheese, room temperature |
| 1 cup (200 g) | granulated sugar |
| 2 tablespoons (16 g) | all-purpose flour |
| 2 teaspoons | vanilla extract |
| 3 | eggs, room temperature |
| 1/3 cup (80 ml) | milk (2%) |
| 1/2 cup (120 ml) | dulce de leche, plus more for serving |
Instructions
- Preheat the oven to 205°C (400°F). If using a water bath, wrap a 23 cm (9-inch) springform pan tightly with foil.
- Place the vanilla wafers in a food processor and process until completely crushed. Add the melted butter and pulse until all the crumbs are moistened.
- Press the crumbs firmly and evenly into the prepared pan. Bake 4 to 6 minutes, until lightly browned, then cool to room temperature.
- Reset the oven to 165°C (325°F).
- Beat the cream cheese until smooth. Add the sugar, flour and vanilla and beat until combined. Add the eggs one at a time, beating only until combined (do not overmix). Add the milk and mix just until blended.
- Measure 3/4 cup (180 ml) of the batter into a small bowl and mix in the 1/2 cup (120 ml) dulce de leche.
- Set the crust pan into a larger dish with sides at least 2.5 cm (1 inch) high. Pour in the plain cheesecake batter. Drop rounded spoonfuls of the dulce de leche batter on top and gently swirl with a knife or skewer.
- Heat about 2 cups (480 ml) water until very hot or boiling.
- Place the cheesecake in the oven, then carefully add the hot water into the surrounding dish. Bake until the edges are puffed and set but the center is still slightly jiggly, 45-55 minutes.
- Turn off the oven and prop the door open; leave the cheesecake to cool gradually for about an hour. Carefully remove it, run a knife around the edge, then cover and refrigerate until completely cold, at least 4-6 hours or overnight.
- If desired, serve the slices with additional dulce de leche over the top.
Water bath tips: use a springform pan (a 9-inch is ideal). Remove the base and lay a parchment round in place before closing the ring so the paper edges stick out. Cross two sheets of foil, set the pan in the center and wrap tightly, bringing up both foil and parchment; set inside a slightly larger, about 5 cm (2-inch) deep pan. After adding the batter, place on the middle rack and fill the outer pan with very hot water without splashing the cheesecake.