Easy Dulce de Leche Cheesecake

Add 14 to 15 graham crackers to a food processor and process them.

Add 1 tablespoon of sugar to the processed graham crackers.

Pour in 5 tablespoons of melted butter and mix well.

Transfer the graham cracker mixture to an 8.5-inch springform pan and press it evenly across the bottom and up the sides.

Bake the graham cracker crust at 350 degrees for 5 minutes and let it cool at room temperature.

In a mixing bowl, add 1 eight ounce package of softened cream cheese and 1 14 ounce can of sweetened condensed milk (La Lechera) and mix together.

Add 1/2 teaspoon of vanilla extract to the mixture and mix again.

Crack 4 eggs separately, whisk them together, and then add them to the cheesecake mixture, whisking until smooth.

Cover the bottom of the springform pan with two pieces of aluminum foil to prevent spills.

Pour the cheesecake mixture into the prepared springform pan, ensuring to remove any air bubbles.

Bake the cheesecake uncovered at 350 degrees for 30 minutes.

Cover the cheesecake with aluminum foil and bake for an additional 20 to 25 minutes.

Remove the cheesecake from the oven and place it in the fridge to cool completely for a few hours.

Run a hot offset spatula around the edges of the cheesecake to help release it from the pan.

Top the cheesecake with dulce de leche (La Lechera), spreading it evenly over the top.

Sprinkle sea salt on top of the dulce de leche if desired.

Cut a piece of the cheesecake to serve.

Equipment Needed

Allergens