Average Rating: 4.818181TOTAL TIME: Prep: 40 min. Bake: 1 hour + chilling
YIELD: 16 servings.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
Instructions
- 1. 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.
- 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 in. 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.
Nutrition Facts
1 slice: 468 calories, 28g fat (16g saturated fat), 104mg cholesterol, 327mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 8g protein.