- 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
- 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 large eggs, lightly beaten
- 1 can (13.4 ounces) dulce de leche
- 1 cup (6 ounces) semisweet chocolate chips
- 1-1/2 teaspoons chili powder
- 1/2 cup dulce de leche
- 3 tablespoons hot water
- 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.
- 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.
- 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 60-70 minutes or until center is just set and top appears dull.
- 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.
- In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
- In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.
Reviews forDulce de Leche Cheesecake
"This might be the best cheesecake I ever ate.Instead of spreading the top of the cheesecake with chocolate, I spread the top with the entire 2nd can of dulche de leche and made a ganache using 4 oz bittersweet chocolate mixed with a splash of heavy cream that I drizzled over the top of the dulche de leche. This gave it a slight mocha flavor. My family said it tasted better than a restaurant cheesecake.I only had one problem and that was the baking time. I had trouble telling when the cheesecake was done because it never "set." The whole thing wiggled, even after 90 minutes in the oven. I finally took it out of the oven after 100 minutes and it was perfectly cooked when we ate it. The only thing I can figure is the dulche de leche was liquid on top of the crust and this allowed the cheesecake to still giggle."
"Great taste, but as others have pointed out, I found it impossible to cut through the hard chocolate layer. Can the author or anyone advise us on how to do that?"
"I think this is a very good recipe, if rather labor intensive, but I would make one change if I prepare it again. I should have known better, but I spread the cup of melted chocolate chips as instructed, and it created, as I should have expected, a rock hard top layer. That made it very hard to cut, and the presentation was pretty messy. I also think it's a bad addition because it overshadows the excellent flavor and texture of the cake and crust. I would keep everything as detailed in the recipe, but I would either lose chocolate layer, or lightly drizzle a smaller amount."
"I first found this recipe on a blog called, "bake away with me". Instead of dropping spoonfuls of Dulce de Leche into cake batter, I mix 1/2 cup of batter with 1/2 cup of dulce de leche, then drop by spoonfuls onto batter, and using a knife, gently swirl into it. I also mix some of the dulce del leche with heavy cream to make a smooth sauce and drizzle it over the cake, and leave some for servings. Another tip, you can fill a baking pan with water and situate it in the rack just below the cheesecake instead of a water bath. This works for me and is easier. Plus, when baking time is up, I leave my cheesecakes in the oven with the door ajar for about an hour or so, before taking them out to cool and refrigerate overnight or at least 10-12 hours.."
"Amazing! I made a regular graham crust, but I don't think that changed the taste any. Loved it!"
"I haven't tried this yet but am thinking of for a fiesta themed bridal shower! Can you please tell me if this can be made in a regular cake pan. Not that I don't have a spring form pan, just want more pieces for guests."
"To respond to mja007, wrap the outside of the springform pan with heavy-duty (wide) foil (in one piece) in order to keep water out. If the foil rips or gets a tiny hole, you need to start over with a fresh piece of foil. If water gets into the pan, the crust will be soggy."