Dulce de Leche Cheesecake

Dulce de Leche Cheesecake
Dulce de Leche Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 3/4

    cups crushed gingersnap cookies

  • 1/4

    cup finely chopped walnuts

  • 1

    Tbsp. sugar

  • 1/2

    tsp. ground cinnamon

  • 6

    Tbsp. butter, melted

  • 3

    package (8oz each) cream cheese, softened

  • 1

    cup plus 2 Tbsp. sugar

  • 1/4

    cup milk

  • 2

    Tbsp. flour

  • 1

    tsp. vanilla

  • 3

    eggs, lightly beaten

  • 1

    can (13.4 oz) dulce de leche

  • 6

    oz. semisweet chocolate chips

  • 1 1/2

    tsp. chili powder

Directions

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press into bottom and 2 inch up the sides of the prepared pans. Beat cream cheese and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat just until combined. Pour into crust. Pour dulce de leche into a microwave-safe bowl; microwave until softened. Drop dulce de leche by tablespoonfuls over batter; swirl with a knife. Place springform pan in a large baking pan; add one inch of hot water to larger pan. Bake at 350 for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Run knife around edge of pan to loosen; cool one hour. Melt chocolate chips in microwave; stir until smooth. Stir in chili powder. Spread over cheesecake. Chill overnight. Remove sides of pan.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: