Add the cream cheese to the large bowl of a stand mixer (it may be tempting to use a food processor but I would not suggest it). You are going to beat cream cheese until it is smooth. You want the filling to be a smooth cheesecake batter without lumps! Add the sugar and continue to beat cream cheese filling on a medium speed. Scrape down the sides of the bowl and make sure that everything is smooth and fully incorporated. The cheesecake filling should be coming together at this point.

Add eggs one at time now until they are all smooth in the batter. Next, add the vanilla extract and the heavy cream and beat for another minute. You are going to want to lower the speed from a medium speed to low (you do not want the heavy cream to go flying). Now add dulce de leche. Remove from the stand mixer (again, I really suggest a stand mixer and not a food processor or a hand mixer as you want the beater option), and fold in the gluten free flour.

Spray the springform pan with a nonstick spray and line it with parchment paper. If you do not have a nonstick spray, that is fine, you can grease the springform pan with butter and then line it with the parchment paper. Pour the smooth cheesecake batter into the prepared springform pan, open the oven door, and then place the springform pan into the oven. Bake cheesecake for 50 minutes. The dulce de leche cheesecake will still be a bit jiggly when you remove the springform pan from the oven, and that is totally normal. The top will be a beautiful golden brown color. The golden brown is unique to a burnt basque cheesecake and adds a caramelized flavor to the dulce de leche cheesecake.

Let the dulce de leche cheesecake sit on the counter in its springform pan (do not, I repeat, do not try to remove the circular mold of the springform pan) and cool completely for one hour before placing in the fridge and allowing it to cool for at least 2 hours. When you go to slice your cheesecake, lift the circular mold of the springform pan off, peel the parchment paper down from the sides before slicing! Feel free to use more dulce de leche topping to go right on top of your perfect cheesecake slices! I would suggest heating it up to make it a bit smoother to drizzle on the top. I like to let my cheesecake sit in the fridge overnight, that way, you make sure it is cool completely! If you wish to store it in an airtight container that is fine but make sure that said airtight container is in the fridge. The dulce de leche cheesecake should be eaten within 3-4 days!