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Dulce de Leche Cheesecake

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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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