DULCE DE LECHE CHEESECAKE

Dulce de Leche Cheesecake image

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

Provided by Taste of Home

Time 1h40m

Yield 16 servings.

Number Of Ingredients 18

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 large eggs, lightly beaten
1 can (13.4 ounces) dulce de leche
TOPPINGS:
1 cup semisweet chocolate chips
1-1/2 teaspoons chili powder
1/2 cup dulce de leche
3 tablespoons hot water

Steps:

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.

Nutrition Facts : Calories 468 calories, Fat 28g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 327mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.