Rating: 3.5 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
  • 10 Ratings

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Credit: Victor Protasio

Recipe Summary

hands-on:
20 mins
total:
3 hrs 5 mins
Yield:
Makes 40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325°F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.

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  • Pulse the cookies until fine crumbs form in a food processor. Add the butter and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the prepared dish. Bake until firm, 7 to 9 minutes.

  • Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium-high, scraping down the side of the bowl as necessary, until smooth, 1 to 2 minutes. Add the sour cream and beat until smooth. Add ¾ cup of the dulce de leche and beat to combine. Beat in the eggs and vanilla, scraping down the sides twice. Pour over the cooked crust.

  • Bake, rotating once, until the cheesecake is almost set but jiggles slightly in the middle, 35 minutes. Cool completely in the pan, then refrigerate for at least 2 hours.

  • Spoon the remaining ¼ cup dulce de leche over the cheesecake. Chill until set, about 15 minutes but up to 2 days.

  • Sprinkle with the salt just before serving.

Chef's Notes

Tip: It’s important when making cheesecake that all of the ingredients are at room temperature. This will insure that everything thoroughly mixes together without any lumps.

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