Dulce de Leche Cheesecake Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This dulce de leche cheesecake tart combines a graham cracker crust with creamy cheese filling and smooth dulce de leche. The tart features cream cheese, eggs and vanilla extract baked until golden. With just 20 minutes of preparation and 40 minutes in the oven, it offers an elegant dessert for those seeking a rich and indulgent treat.
Ella x
Ingredients
- 250 ggraham cracker crust(crushed)
- 100 gbutter(melted)
- 200 ggranulated sugar
- 150 gdulce de leche(canned or homemade)
- 400 gcream cheese
- 4 egglarge eggs
- 1 mLvanilla extract
- 120 gall-purpose flour
- 6 gsalt
- 3 gbaking soda
- 150 gunsalted butter(melted)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Prepare the crust by mixing the graham cracker crumbs, melted butter, and salt in a bowl. Press the mixture into the bottom of a 20cm (8in) tart pan. Bake for 10 minutes, then set aside to cool.
- 2
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the large eggs one at a time, followed by the vanilla extract.
- 3
Gradually add the flour, baking soda, and salt to the bowl, mixing until just combined. Stir in the dulce de leche.
- 4
Pour the cheesecake batter into the prepared tart crust. Smooth the top and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- 5
Remove the tart from the oven and let it cool completely on a wire rack.
- 6
Once the tart is cool, refrigerate it for at least 4 hours or overnight. Slice and serve.
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