Graham Cracker Crust
- 12 full-sheet graham crackers, crushed
- ¼ cup unsalted butter, melted
- 1 Tbsp. sugar
- 3 (8 oz.) pkg. cream cheese, room temperature
- 1 cup sugar
- 1 Tbsp. cornstarch
- Pinch of salt
- ½ cup sour cream, room temperature
- 1 (13 oz.) can dulce de leche
- 1 tsp. vanilla extract
- 4 large eggs, room temperature
- Preheat the oven to 350ºF. Grease the springform pan and wrap the outside of the pan in foil. Set aside.
- In a bowl, mix crushed graham crackers, butter and sugar. Transfer to the pan and press evenly into the bottom using the bottom of a glass. Place the crust in the oven and bake for 10 minutes until the crust is slightly brown around the edges. Remove from oven and let it cool.
- In a bowl, mix the cream cheese, sugar, cornstarch and salt until combined and creamy. Stir in sour cream and vanilla then mix until combined. Add one egg at a time and stir to combine. Make sure to scrape the sides of the bowl and mix until smooth, creamy and silky.
- Into another bowl, pour 1 cup of the cheesecake batter and mix with the dulce de leche. Make sure it is all well combined. Set aside.
- Pour the remaining cheesecake batter over the cooled crust then add a few dollops of the dulce de leche mixture over the cheesecake batter. Using a knife, gently make about 3-4 swirls to give a marble effect. Save any leftover dulce de leche mixture to frost the cheesecake once cool.
- Transfer the springform pan to the middle of a large roasting pan. Carefully fill the roasting pan with about an inch of hot water. This will help the cheesecake remain creamy without cracks. Bake the cheesecake for 55-60 minutes.
- Remove cheesecake from oven. The cheesecake is done when the outer rim looks set but the middle jiggles when you gently shake the pan. Let the cheesecake cool completely on a cooling rack. This step is crucial for achieving the perfect cheesecake.
- Frost the cheesecake with remaining dulce de leche, if desired, then place in the refrigerator for at least 4 hours or up to 72 hours.