Dulce de Leche Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - ½ cup unsalted butter, melted (1 stick)
02 - 1½ cups of crushed graham cracker crumbs (around 12 whole crackers)
03 - ¼ cup white sugar
04 - A small pinch of salt

→ Cheesecake Filling

05 - 1 cup sweet and creamy dulce de leche (store-bought or homemade)
06 - 1 teaspoon pure vanilla extract
07 - 1 cup white sugar
08 - ½ cup sour cream (optional—makes it extra creamy)
09 - 3 large eggs
10 - 3 packs of softened cream cheese (8 oz each)
11 - 2 tablespoons all-purpose flour
12 - A little sprinkle of salt

→ Topping

13 - Whipped cream (optional for serving)
14 - A drizzle of dulce de leche

# Instructions:

01 - Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan lightly or line the base with parchment. Mix crumbs, melted butter, sugar, and salt in a bowl until it feels like damp sand. Firmly press the mixture into the bottom of the pan. Bake for about 8-10 minutes until the edges are golden. Let it cool.
02 - Use an electric mixer to beat the cream cheese until it’s smooth and lump-free (2-3 minutes). Then add sugar and vanilla, beating until it’s fluffy. Mix in the eggs one by one, making sure each is well blended. Stir in dulce de leche and the flour until silky. Add sour cream if you want it creamier.
03 - Spread the filling evenly over the cooled crust. If you want swirls, warm up some extra dulce de leche in the microwave for 10-15 seconds, spoon it on top, then make patterns with a toothpick or skewer.
04 - Bake at 325°F for roughly 70 minutes, or until the edges are firm but the center’s slightly wobbly. Turn off the oven and leave the cheesecake to cool inside for an hour (helps avoid cracking). Take it out and let it finish cooling at room temperature.
05 - Wrap it tightly with plastic and pop it in the fridge for at least 4-5 hours or overnight. The flavors need time to deepen, and it'll fully set.
06 - Carefully remove the cheesecake from the springform pan and place it on a platter. Add a drizzle of dulce de leche and whipped cream if you want. Cut into slices with a clean knife, wiping between cuts.

# Notes:

01 - Cooling the cheesecake slowly in the oven keeps cracks away.
02 - Tastes even better when made the day before!
03 - For smooth cuts, wipe the knife after every slice.

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