Dulce de Leche Cheesecake |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. Ingredients:
1-3/4 cups crushed gingersnap cookies (about 35 cookies) |
1/4 cup finely chopped walnuts |
1 tablespoon sugar |
1/2 teaspoon ground cinnamon |
6 tablespoons butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 cup plus 2 tablespoons sugar |
1/4 cup 2% milk |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
3 eggs, lightly beaten |
1 can (13.4 ounces) dulce de leche |
1 cup (6 ounces) semisweet chocolate chips |
1-1/2 teaspoons chili powder |
Directions:
1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
3. Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
5. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
6. In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
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