Dulce de Leche Caramel Cheesecake (Cheesecake Factory Style)
Ingredients
Crust:
2 cups graham cracker crumbs
½ cup melted butter
¼ cup granulated sugar
Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
¾ cup sour cream
¾ cup dulce de leche (or caramel sauce)
Caramel Mousse Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
¼ cup dulce de leche
Decoration:
Whipped cream swirls
Caramel drizzle
Instructions
1. Prepare the crust
1. Mix graham cracker crumbs, melted butter, and sugar.
2. Press into the bottom and slightly up the sides of a 9-inch springform pan.
3. Bake at 175°C (350°F) for 10 minutes, then let cool.
2. Make the cheesecake filling
1. Beat cream cheese until smooth.
2. Add sugar and mix until creamy.
3. Add eggs one at a time, beating on low speed.
4. Mix in vanilla and sour cream.
5. Add dulce de leche and blend until smooth.
6. Pour over the cooled crust.
3. Bake the cheesecake
1. Place the springform pan in a larger baking dish filled halfway with hot water (water bath).
2. Bake at 160°C (325°F) for 70–80 minutes, until the center is almost set.
3. Turn off oven, crack the door, and let it rest inside for 1 hour.
4. Cool completely, then chill for at least 6 hours or overnight.
4. Make the caramel mousse
1. Whip heavy cream with powdered sugar until soft peaks form.
2. Gently fold in dulce de leche until smooth.
3. Spread evenly over the chilled cheesecake.
5. Decorate
Add whipped cream swirls on top.
Drizzle with caramel sauce for a beautiful finish.
Would you like me to include a no-bake version of this cheesecake too (easier and faster)?
