Victor Protasio
Hands-On Time
20 Mins
Total Time
3 Hours 5 Mins
Yield
Makes 40 cookies

How to Make It

Step 1

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.

Step 2

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. 

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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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