Print Options

Back to Dulce de Leche Cheesecake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Dulce de Leche Cheesecake

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. —Sonia Lipham, Ranburne, Alabama

16 ServingsPrep: 40 min. Bake: 1 hour + chilling

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 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

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 the cookie crumbs, walnuts, sugar,
cinnamon and butter. Press onto the bottom and 2 in. up the sides of
prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in
the milk, flour and vanilla. Add eggs; beat on low speed just until
combined. Pour into crust.

2 of 2

Dulce de Leche Cheesecake (continued)

Directions (continued)

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.
Place springform pan in a large baking pan; add 1 in. 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. Carefully run a knife around edge of pan to loosen; cool 1
hour longer.
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.

Nutrition Facts: 1 slice equals 468 calories, 28 g fat (16 g saturated fat), 104 mg cholesterol, 327 mg sodium, 50 g carbohydrate, 1 g fiber, 8 g protein.