Ingredients:
1 3/4 c. crushed gingersnap cookies (about 35 cookies)
1/4 c. finely chopped walnuts
1 Tbsp. sugar
1/2 tsp. ground cinnamon
6 Tbsp. butter, melted
FILLING:
3 pkgs. (8 oz. each) craem cheese, softened
1 c. plus 2 Tbsp. sugar
1/4 c. 2% milk
2 Tbsp. all-purpose flour
1 tsp. vanilla extract
3 eggs, lightly beaten
1 can (13.4 oz.) dulce de leche
1 c. (6 oz.) semisweet chocolate chips
1 1/2 tsp. chili powder
Directions:
Place a greased 9 inch springform pan of a double thickness of heavy duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches 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.
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 inch of hot water to larger pan. Bake at 350 degrees for 60-70 minutes or until center is just set and top appears dull.
Remove springform pan from waterbath. 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.
Note~ Dulce de leche can be found in the international foods aisle of the grocery store.
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