Published: by Absolutely Recipes, in the recipes category.

Dulce de Leche Cheesecake Recipe.

Ingredients:

1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 TBSP sugar
1/2 TSP ground cinnamon
6 TBSPs butter, melted
FILLING:


3 packages (8 ounces each) cream cheese, softened
1 cup plus 2 TBSPs sugar
1/4 cup 2% milk
2 TBSPs all-purpose flour
1 TSP vanilla extract
3 large eggs, lightly beaten
1 can (134 ounces) dulce de leche
TOPPINGS:


1 cup semisweet chocolate chips
1-1/2 TSPs chili powder
1/2 cup dulce de leche
3 TBSPs hot water

Recipe Instructions:

Preheat oven to 350 degrees.
Place a greased 9" 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 TBSPfuls 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.

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