1-Getting started: Begin by preheating your oven to 325°F and preparing the graham cracker crust mix the crumbs with brown sugar, cinnamon, and melted butter, then press it firmly into an 8-inch or 9-inch springform pan. Bake this crust for 10 minutes and let it cool while you move on to the batter.

2-Next, beat the softened cream cheese at medium speed for about 3 minutes until it’s creamy, then add the brown sugar and granulated sugar, beating for another 2 minutes while scraping the bowl occasionally. Mix in the sour cream, followed by the eggs one at a time, ensuring each is just combined to avoid overmixing. Stir in the vanilla extract, salt, and that key 1 cup of dulce de leche for that rich flavor we’re all after.

3-For the swirl effect, combine 1 cup of the plain batter with another 1 cup of dulce de leche and 1/2 teaspoon cinnamon powder. Assemble by pouring layers of plain and swirled batter over the cooled crust, spooning and swirling as you go, then smooth the top and tap the pan gently. To prevent cracking, wrap the pan bottom tightly with foil and place it in a larger roasting pan filled with hot water halfway up the sides this water bath is a game-changer.

4-Bake for 65 to 85 minutes until the edges set but the center still jiggles slightly, then turn off the oven and leave the cheesecake inside with the door closed for 1 hour. After that, remove it from the oven and water bath, and chill in the refrigerator for at least 6 hours. Before serving, spread 2/3 cup dulce de leche on top and decorate with crispearls or graham cracker crumbs if you like. This creamy Dulce De Leche Cheesecake recipe makes about 12 servings at roughly 260 kcal each, and it’s perfect for baking enthusiasts looking to impress.