If you love cheesecake and have a sweet tooth, you’ll adore this Snickerdoodle Dulce De Leche Cheesecake. With a creamy filling flavored with rich dulce de leche, a crunchy snickerdoodle crust, and topped with decadent white chocolate ganache and whipped cream, this dessert is a true treat for anyone who enjoys desserts.
Why Make This Recipe
You should consider making this cheesecake for many reasons. It perfectly combines the flavors of a classic snickerdoodle cookie with the smooth texture of cheesecake. This recipe is a crowd-pleaser, making it ideal for celebrations, gatherings, or just a sweet finish to a simple dinner. Plus, who can resist the caramel hints of dulce de leche paired with a crunchy cinnamon sugar crust?
How to Make Snickerdoodle Dulce De Leche Cheesecake
Ingredients
- 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
- ½ cup (104g) sugar
- ½ 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
Directions
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
- Mix together the crust ingredients until well combined. Press this mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set it aside to cool.
- Cover the outside of the pan with aluminum foil to prepare it for a water bath.
- Reduce the oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugars, and flour on low speed until smooth and creamy. Scrape down the sides of the bowl.
- Add the dulce de leche and mix on low speed until combined.
- Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides as needed.
- Pour the cheesecake batter into the crust and spread it evenly.
- Place the springform pan inside a larger pan. Fill the outside pan with warm water halfway up the springform.
- Bake the cheesecake for 1 hour and 10 minutes.
- Turn off the oven and leave the cheesecake inside with the door closed for 25 minutes.
- Crack the oven door and let the cheesecake sit for another 20-30 minutes to cool slowly.
- Remove from the oven and let it sit on the counter for 15 minutes. Then, take it out of the water bath and remove the foil. Refrigerate until completely cooled and firm, about 6-7 hours.
- Once cooled, remove the cheesecake from the springform pan and place it on a serving dish.
- For the white chocolate ganache, add white chocolate chips and 1/4 tsp of cinnamon to a heat-proof bowl.
- Heat heavy whipping cream until boiling and pour it over the chocolate. Let it sit for 3-5 minutes, then whisk until smooth.
- Spread the ganache over the cheesecake and sprinkle the remaining cinnamon and sugar on top. Refrigerate to let it firm up.
- To make the whipped cream, combine all the ingredients in a mixer bowl and whisk until stiff peaks form.
- Pipe swirls of whipped cream around the edge and top with snickerdoodle cookies. Refrigerate until ready to serve. Enjoy within 4-5 days for the best flavor!
How to Serve Snickerdoodle Dulce De Leche Cheesecake
Serve this cheesecake chilled, sliced into pieces, and garnished with whipped cream and snickerdoodle cookies. It’s perfect for celebrations or simple family dinners.
How to Store Snickerdoodle Dulce De Leche Cheesecake
Store your cheesecake in the refrigerator covered tightly with plastic wrap or in an airtight container. It will stay fresh and delicious for about 4-5 days.
Tips to Make Snickerdoodle Dulce De Leche Cheesecake
- Ensure your cream cheese is at room temperature for smooth mixing.
- Use low speed when mixing ingredients to avoid air bubbles that can cause cracks.
- Let the cheesecake cool slowly inside the oven for the best texture and to minimize cracks.
Variation
You can customize the flavors by substituting the dulce de leche with other caramel sauces or chocolate ganache. You could also experiment with different crusts, like graham cracker or chocolate cookie crusts, for a unique twist!
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may alter the texture slightly.How long should I let the cheesecake cool?
Let the cheesecake cool in the oven for at least 45 minutes before refrigerating.Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Just make sure to wrap it well to avoid freezer burn.What can I use instead of vanilla wafers for the crust?
You can substitute vanilla wafers with graham cracker crumbs or crushed snickerdoodle cookies for a different flavor.Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to a day in advance and stored in the refrigerator until you are ready to serve.
Snickerdoodle Dulce De Leche Cheesecake
Ingredients
For the crust
- 2 ¼ cups vanilla wafer crumbs
- ½ cup salted butter, melted
- 3 tbsp sugar
- 5 tsp cinnamon
For the cheesecake filling
- 24 oz cream cheese, softened
- 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
For the ganache and topping
- 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
- ¾ cup heavy whipping cream
- 6 tbsp powdered sugar
- ¼ tsp cinnamon
- ½ tsp vanilla
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
- Mix together the crust ingredients until well combined. Press this mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set it aside to cool.
- Cover the outside of the pan with aluminum foil to prepare it for a water bath.
- Reduce the oven temperature to 300°F (148°C).
Filling
- In a large bowl, beat the cream cheese, sugars, and flour on low speed until smooth and creamy. Scrape down the sides of the bowl.
- Add the dulce de leche and mix on low speed until combined.
- Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides as needed.
- Pour the cheesecake batter into the crust and spread it evenly.
- Place the springform pan inside a larger pan. Fill the outside pan with warm water halfway up the springform.
- Bake the cheesecake for 1 hour and 10 minutes.
- Turn off the oven and leave the cheesecake inside with the door closed for 25 minutes.
- Crack the oven door and let the cheesecake sit for another 20-30 minutes to cool slowly.
- Remove from the oven and let it sit on the counter for 15 minutes. Then, take it out of the water bath and remove the foil. Refrigerate until completely cooled and firm, about 6-7 hours.
Topping
- Once cooled, remove the cheesecake from the springform pan and place it on a serving dish.
- For the white chocolate ganache, add white chocolate chips and 1/4 tsp of cinnamon to a heat-proof bowl.
- Heat heavy whipping cream until boiling and pour it over the chocolate. Let it sit for 3-5 minutes, then whisk until smooth.
- Spread the ganache over the cheesecake and sprinkle the remaining cinnamon and sugar on top. Refrigerate to let it firm up.
- To make the whipped cream, combine all the ingredients in a mixer bowl and whisk until stiff peaks form.
- Pipe swirls of whipped cream around the edge and top with snickerdoodle cookies. Refrigerate until ready to serve.
