Ingredients
- 12 graham crackers
- 1 1/2 cups granulated sugar, divided
- 1/4 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted and cooled, plus more for greasing pan
- 4 (8-ounce) packages cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup prepared dulce de leche
- Flaky sea salt, for garnish
Preheat oven to 350°F. Wrap 3 layers of aluminum foil around the outside of a 9-inch springform pan with 3-inch-high sides. Grease pan with butter. Combine graham crackers, 1/4 cup sugar, and salt in a food processor and pulse until crumbly. Add melted butter, and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven just until golden brown, about 15 minutes. Let cool completely. Reduce oven temperature to 325°F.
Step 2
In an electric mixer fitted with the paddle
attachment, beat cream cheese on medium speed until fluffy. Add vanilla
and remaining 1 1/4 cups sugar, and beat until combined. Add eggs, 1 at
a time, beating until well combined after each addition. Add sour
cream, and beat until smooth, about 35 seconds. Measure 1 cup filling,
and place in a medium bowl. Add dulce de leche to filling in bowl; whisk
until dulce de leche is fully incorporated into filling. Pour plain
cheesecake filling into cooled crust. Drizzle dulce de leche filling
over top. Using a knife, swirl to create a marbled effect.
Step 3
Set cheesecake in a large baking pan. Add
hot water to baking pan to come 1 inch up side of springform pan. Bake
until almost set (the center will move slightly when the pan is gently
shaken) but not puffed, about 1 hour and 30 minutes.
Step 4
Let cheesecake cool at room temperature 2
hours. Cover loosely with plastic wrap, and refrigerate until completely
cooled, at least 6 hours or preferably overnight. Garnish with sea
salt, if desired.