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Dairy
Easy
6 Hours, 15 Minutes
Diets 
Homemade graham cracker crumb crust, sweet and rich cheesecake filling, topped off with caramel sauce- it all comes together in one perfect bite.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
2 cups graham crackers (about 15 double crackers)
3 tablespoons sugar
6 tablespoons butter, melted
1 and 1/2 pounds unwhipped cream cheese, room temperature
1 cup sugar
4 large eggs
3 tablespoons Heaven & Earth Lemon Juice
2 teaspoons Gefen Vanilla Extract
2 cups sour cream
12 ounces dulce de leche (caramel sauce), room temperature, divided
Preheat the oven to 325 degrees Fahrenheit.
Wrap the outside of a nine- or 10-inch springform with heavy-duty foil, ensuring the foil extends beyond top of the pan. For ease in removing cheesecake from a springform bottom, put a piece of parchment paper on the bottom before patting in crust.
In a food processor, crush graham crackers and sugar until it resembles crumbs. Stir in the melted butter. Press the crumb mixture onto the bottom and sides of the pan. The crumbs need not reach the top. Freeze crust until needed.
Beat cream cheese and sugar only until no lumps are visible. Add eggs, lemon and vanilla and mix until incorporated, stopping the mixer to scrape down the sides of the bowl if necessary. Add sour cream and mix for one minute longer.
Spread half the dulce de leche over the crumb crust. Pour batter over the caramel.
Put the springform into a large roaster. Pour hot water into the roaster until it reaches halfway up the sides of the springform. Bake for 50 to 60 minutes in the water bath.
Turn off oven and allow cake to rest in warm oven for 45 minutes longer. Remove springform from the roaster and run a spatula or knife around the edge of the cake. Chill thoroughly for five to six hours. Do not attempt to remove the cake from the pan before it is completely cooled.
When cake is chilled, run a knife around the edge once again and open the buckle. Gently lift ring off the cake.
Melt the remaining dulce de leche. Pour over the top of the cake and chill.
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Tried this cheesecake for Shavuos. The balance of flavours between the biscuit, caramel and cheese was just right! Absolutely delicious, and that’s coming from someone who doesn’t particularly enjoy eating caramel. It has been immensely popular with all who’ve tried it. Some guidance on melting the dulce du leche would be helpful as I struggled to get it runny enough to spread on the top of the cake and after that it stayed runny even when refridgerated. I was also surprised at how wobbly the cheesecake was when I took it out of the oven, but it’s meant to be like that and had an amazing texture.