Dulce de Leche Cheesecake
By á-2304
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
Details
Preparation
Step 1
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.
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