What is a dulce de leche cheesecake?

A dulce de leche cheesecake is a creamy dessert made with a classic cheesecake base enriched by dulce de leche a caramel-like sauce made from slowly heated sweetened milk. The result is a luxurious blend of creamy and toffee-like flavors in every bite.

What is the difference between caramel and dulce de leche?

Caramel is made by heating sugar, often with butter or cream, resulting in a slightly bitter, deep flavor. Dulce de leche, on the other hand, is made by simmering milk and sugar together. It's smoother, creamier, and sweeter—perfect for recipes like this dulce de leche instant pot cheesecake.

Is dulce de leche the same as condensed milk?

They’re not the same, but they are related. Dulce de leche is often made from sweetened condensed milk that’s been heated until it caramelizes and thickens. While condensed milk is sweet and creamy, it lacks the toasty depth that makes dulce de leche so irresistible.

What can you do with dulce de leche?

Dulce de leche is incredibly versatile. Spread it on toast, drizzle over pancakes, stir into coffee, or bake into cookies and cakes. Of course, it’s at its best in a dulce de leche instant pot cheesecake, but it’s equally delicious with fruit, ice cream, or even by the spoonful.

Dulce de Leche Instant Pot Cheesecake | 5-Star Creamy Dessert

Description

A luxuriously creamy cheesecake enriched with dulce de leche and made effortlessly in the Instant Pot. This dessert is sweet, smooth, and beautifully balanced with a hint of caramel depth.

Ingredients

1 cup crushed butter cookies (Maria or graham crackers)

4 tbsp melted butter

16 oz cream cheese, softened

2 large eggs, room temperature

1 egg yolk

3 tbsp all-purpose flour

13.4 oz can of dulce de leche (filling)

13.4 oz can of dulce de leche (topping)

Sea salt for garnish (optional)

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Instructions

1. Spray a 7-inch springform pan with nonstick spray and optionally line with parchment paper.

2. Mix cookie crumbs with melted butter and press firmly into the pan. Freeze for 10 minutes.

3. Beat the cream cheese until smooth. Add eggs one at a time, then yolk, and mix well.

4. Add flour and dulce de leche. Blend until smooth.

5. Pour into crust and cover the pan tightly with foil.

6. Add 1 cup water to the Instant Pot and place the trivet inside.

7. Lower pan using a foil sling. Seal and cook on high pressure for 35 minutes.

8. Let pressure release naturally for 10 minutes, then quick release the rest.

9. Cool cheesecake at room temperature for 15–20 minutes.

10. Warm remaining dulce de leche and spread over top. Garnish with sea salt.

11. Refrigerate for at least 6 hours or overnight.

Notes

Let cheesecake sit at room temperature for 10 minutes before slicing for clean cuts.

Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 31g
Sodium: 220mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0g
Protein: 6g
Cholesterol: 115mg