Dulce De Leche Cheesecake

Submitted by Bonnie G #2

"Recieved this from Taste of Home, and love but caramel and cheesecakes, so this is a natural to save. 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."

 

• Ready In: 1hr 40mins
• Ingredients: 16
• Yields: 1 cheese cake
• Serves: 16

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 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1 (13 1/2 ounce) can dulce de leche

• TOPPINGS

• 1 cup semi-sweet chocolate chips
• 1 1⁄2 teaspoons chili powder
• 1⁄2 cup dulce de leche
• 3 tablespoons hot water

directions

1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches 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 inches 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.
7. In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.
8. Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.