Snickerdoodle Dulce De Leche Cheesecake is a delightful mashup of flavors that will make your taste buds dance. It combines creamy cheesecake with swirls of rich dulce de leche and topped with a buttery snickerdoodle crust. Perfect for family gatherings or a cozy night in, this treat is sure to impress everyone at the table.
Why You Will Love This Snickerdoodle Dulce De Leche Cheesecake
This cheesecake combines familiar flavors in a unique and delicious way. It’s easy to make, so even beginner bakers can feel confident tackling it. Plus, it uses everyday ingredients that you might already have at home. The warm spices and richness make it a favorite for special occasions or just a sweet treat after dinner.
How to Make Snickerdoodle Dulce De Leche Cheesecake
Making this cheesecake is straightforward and fun. You start with a buttery, crispy crust, then mix a creamy filling that’s packed with dulce de leche goodness. A little baking and cooling time is all it takes before you can add the final touches.
What You Need
- 2 ¼ cups (302g) vanilla wafer crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
- 5 tsp cinnamon
- 24 ounces (678g) cream cheese, softened
- 1/2 cup (104g) sugar
- 1/2 cup (90g) brown sugar
- 3 tbsp (25g) all-purpose flour
- 13.4 oz (380g) can dulce de leche (about 1 1/4 cups)
- 4 large eggs, room temperature
- 4.5 oz white chocolate chips
- 3 tbsp heavy whipping cream
- 1 tsp cinnamon (1/4 tsp in ganache, 3/4 tsp on top)
- 1 tbsp sugar
- 3/4 cup (180ml) heavy whipping cream
- 6 tbsp (44g) powdered sugar
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
Step-by-Step
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Set prepared pan aside.
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugars, and flour on low speed until well combined and smooth. Scrape down the sides of the bowl.
- Add the dulce de leche and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed.
- Pour the cheesecake batter into the crust and spread evenly.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan, not above the aluminum foil.
- Bake the cheesecake for 1 hour 10 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 25 minutes.
- Crack the oven door and leave the cheesecake for another 20-30 minutes.
- Remove from oven, let sit on the counter for 15 minutes, then remove from water bath and aluminum foil. Refrigerate until completely cooled and firm, 6-7 hours.
- Once cool, remove from springform pan and place on a serving dish.
- For the white chocolate ganache, place the white chocolate chips and 1/4 tsp of cinnamon in a heat-proof bowl.
- Heat the cream until boiling, then pour over the chocolate chips. Let sit for 3-5 minutes, then whisk until smooth.
- Spread the ganache on top of the cheesecake and sprinkle the remaining cinnamon and sugar over it.
- Make whipped cream by whisking all ingredients until stiff peaks form.
- Pipe swirls of whipped cream around the edge and finish with snickerdoodle cookies. Refrigerate until ready to serve. Best consumed within 4-5 days.
How to Serve Snickerdoodle Dulce De Leche Cheesecake
This cheesecake is a showstopper on its own, but you can add a scoop of vanilla ice cream for extra creaminess. Serve it as a dessert at family gatherings, birthday parties, or simply enjoy it during a cozy movie night at home. The blend of flavors makes it a fantastic choice for any occasion.
How to Store Snickerdoodle Dulce De Leche Cheesecake
Store any leftovers in the fridge, covered, for up to 5 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then place them in a freezer bag. To reheat, allow it to thaw in the fridge overnight and enjoy cold or at room temperature.
Recipe Tips
- Ensure your cream cheese is soft for easy mixing.
- Use low speed while mixing to prevent cracks from forming.
- Plan to make this ahead of time; it needs several hours to chill.
- Don’t skip the water bath; it helps maintain moisture and texture.
- Decorate with extra snickerdoodle cookies for a special touch, and feel free to add chopped nuts or chocolate chips for added texture.
Variations & Swaps
- Swap out the dulce de leche for caramel sauce for a different flavor layer.
- For a chocolate twist, add cocoa powder to the cheesecake batter.
- Use gluten-free vanilla wafer crumbs if needed for dietary preferences.
- Make mini cheesecakes in cupcake liners for a fun, individual dessert option.
FAQs
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for make-ahead desserts. Just prepare it, let it cool, and then refrigerate. It’s usually best after a day in the fridge as the flavors meld beautifully.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Just wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. It will keep well for about a month.
How do I reheat the cheesecake?
It’s best enjoyed cold, but if you prefer it a bit warm, leave it at room temperature for about 30 minutes. For a slightly warmed slice, microwave on low power for about 10 seconds, just to take the chill off.
What’s the best way to serve it?
This cheesecake pairs wonderfully with a drizzle of whipped cream, chocolate, or caramel. You can also serve it with fresh fruit or a scoop of vanilla ice cream alongside.
What if my cheesecake cracks?
If your cheesecake cracks, don’t worry! It still tastes delicious. To avoid cracks, remember to mix slowly and use a water bath to keep the temperature even while baking.
Snickerdoodle Dulce De Leche Cheesecake
Ingredients
Crust Ingredients
- 2 ¼ cups vanilla wafer crumbs
- ½ cup salted butter, melted
- 3 tbsp sugar
- 5 tsp cinnamon
Cheesecake Filling
- 24 ounces cream cheese, softened Make sure it’s soft for easy mixing.
- ½ cup sugar
- ½ cup brown sugar
- 3 tbsp all-purpose flour
- 13.4 oz can dulce de leche (about 1 1/4 cups)
- 4 large eggs, room temperature
- 4.5 oz white chocolate chips
For the Whipped Cream
- 3 tbsp heavy whipping cream
- ¾ cup heavy whipping cream
- 6 tbsp powdered sugar
- ¼ tsp cinnamon
- ½ tsp vanilla
Instructions
Preparation
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Set prepared pan aside.
- Reduce oven temperature to 300°F (148°C).
Cheesecake Filling
- In a large bowl, beat the cream cheese, sugars, and flour on low speed until well combined and smooth. Scrape down the sides of the bowl.
- Add the dulce de leche and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed.
- Pour the cheesecake batter into the crust and spread evenly.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan, not above the aluminum foil.
- Bake the cheesecake for 1 hour and 10 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 25 minutes.
- Crack the oven door and leave the cheesecake for another 20-30 minutes.
- Remove from oven, let sit on the counter for 15 minutes, then remove from water bath and aluminum foil. Refrigerate until completely cooled and firm, about 6-7 hours.
- Once cool, remove from springform pan and place on a serving dish.
Ganache and Topping
- For the white chocolate ganache, place the white chocolate chips and 1/4 tsp of cinnamon in a heat-proof bowl.
- Heat the cream until boiling, then pour over the chocolate chips. Let sit for 3-5 minutes, then whisk until smooth.
- Spread the ganache on top of the cheesecake and sprinkle the remaining cinnamon and sugar over it.
- Make whipped cream by whisking all ingredients until stiff peaks form.
- Pipe swirls of whipped cream around the edge and finish with snickerdoodle cookies. Refrigerate until ready to serve.
