• 1 can Eagle Brand® Sweetened Condensed Milk
  • 1 1/2 cup graham cracker crumbs
  • 3/4 cup pecans
  • 6 tablespoon unsalted butter
  • 1/4 cup light brown sugar
  • 32 ounce cream cheese
  • 1 cup granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup dulce de leche
  • 2 eggs
  • 1/2 cup light brown sugar
  • 1/4 cup light corn syrup
  • 3 tablespoon unsalted butter
  • 1 1/2 cup pecans
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla


  • Pour the can of Eagle Brand® sweetened condensed milk into a glass canning jar and top with the rubber-lined lid (you
    do not need seal tight with the seal lid). Transfer to a large pot and fill with water ensuring the water level is either at or
    about 1 cm above the sweetened condensed milk line at all times.
  • Heat on medium-high heat until the water comes to a boil and then lower the temperature to medium and simmer for 3
    hours. Be sure to keep an eye on the pot and check the water level every 30 minutes to ensure the water level stays at
    the same level as the sweetened condensed milk.
  • After 3 hours, turn off heat, remove the jar from the water using tongs and let cool on a wire rack. The dulce de leche
    should be a golden brown color.
  • Preheat the oven to 350°F (180°C). Line a 9†springform pan with parchment paper. Cut a circle out of the bottom and
    then line the sides with a strip of parchment paper that has a 1†overhang to help keep the pecan pie topping from
    spilling over the sides. Position both oven racks in the lower part of the oven.
  • Toast the pecans for both the graham cracker crust and pecan pie topping. Spread the pecans (2 ¼ cups/265 grams total)
    in an even layer on a sheet pan. Bake for 5-7 minutes while the oven preheats until fragrant. Let cool, divide the pecans
    for the crust (¾ cup/85 grams) and the pecan pie topping (1 ½ cups/180 grams). Set aside.
  • In the bowl of a food processor, combine the graham crackers and ¾ cup (85 grams) of toasted pecans and pulse until
    finely ground into crumbs. Transfer graham cracker crumbs to a medium-sized bowl, add brown sugar, and mix to
    combine. Pour the melted butter into the mixture and mix until thoroughly combined.
  • Press the crumbs into the bottom and sides of the springform pan using the bottom of a ¼ cup measuring spoon or a
    shot glass; ensuring the bottom is thicker than the sides. The graham cracker crust should come about â…” – ½ way up the
    sides of the pan.
  • Bake the crust for 12 minutes. Remove from oven and let the crust cool slightly for 10-15 minutes.
  • Before you make the filling, position the oven racks in the lower part of the oven. Place a sheet pan on the oven rack
    that will be positioned directly underneath the rack with cheesecake. This will eventually be used as a water bath and
    will create steam to prevent the cheesecake from cracking.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for about 2-3
    minutes until smooth. Add the sugar and beat for another 1-2 minutes until incorporated. Scrape down the sides and
    bottom of the bowl and the paddle to ensure the cream cheese is well mixed.
  • Gradually add eggs one at a time ensuring each one is incorporated before adding the next. Scrape down the sides and
    bottom of the bowl and the paddle to ensure the eggs are incorporated.
  • Add the sour cream, salt, and vanilla extract. Mix for another 5-7 minutes on low speed until the cheesecake filling is
    silky smooth and there are no more lumps.
  • Remove 2 cups of filling and transfer to a large bowl. Add the dulce de leche and whisk to combine.
  • Spoon the plain cheesecake in dollops over the cooled graham cracker crust leaving gaps and then fill in the gaps with
    scoops of the dulce de leche cheesecake filling. Continue alternating between the two with each layer. Gently swirl the
    cheesecake filling with a knife (or chopstick!) making “S†motions.
  • Gently tap the pan onto the counter to remove any air bubbles.
  • Open the oven and carefully pour hot water onto the sheet pan until full to help create steam while baking. Bake
    cheesecake for 30 minutes.
  • While the cheesecake bakes, make the pecan pie topping. In a large bowl, add the eggs and whisk. Set aside. Roughly chop the remaining 1 ½ cups (180 grams) of toasted
    pecans. Set aside.
  • In a saucepan, combine the butter (cubed), brown sugar, and corn syrup. Heat on medium-low just until the butter and
    sugar has melted; about 3-5 minutes stirring occasionally until ingredients are well combined.
  • Remove from heat and cool slightly (to 140°F) so you don’t cook the eggs. Pour the butter-sugar mixture into the eggs
    while whisking constantly. Then add the vanilla and salt, and the chopped pecans, and whisk until thoroughly
    combined. Set aside.
  • After the cheesecake has partially baked for 30 minutes, remove cheesecake from the oven and carefully spoon the
    pecan pie mixture with the syrup all over the top of the cheesecake in an evenly dispersed layer. Do not press down on
    the pecans so you don’t pierce the cheesecake custard.
  • Return the cheesecake back into the oven and bake for another 25-30 minutes or until set. The edges should be set and
    the center should still be slightly wobbly like Jello.
  • Turn the oven off, leave the oven door slightly ajar about 2 inches, and let the cheesecake cool inside the oven for 1
    hour. Remove cheesecake from oven and transfer to a cooling rack. Let cool completely at room temperature before
    refrigerating. Let cool in refrigerator for at least 4 hours or overnight before serving.
  • Recipe by Michelle at Studio Baked