Dulce de Leche Cheescake

What You Need:

1 3/4 c. crushed gingersnap
cookies (about 35 cookies)
1/4 c. finely chopped walnuts
1 tbs. sugar
1/2 tsp. ground cinnamon
6 tbs. butter, melted
3 packages (8 oz each)
cream cheese, softened
1 c. plus 2 tbs. sugar
1/4 c. 2% milk
2 tbs. all-purpose flour
1 tsp. vanilla extract
3 eggs, lightly beaten
1 ½ c. Del Campo® Dulce de Leche
Yield: 16 servings
Prep: 45´
Cook: 60´
Cool: 50´
Ready in: 2hr 35´

What To Do:

Preheat oven to 350 degrees. Grease a 9 inch springform pan. In a bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Place the cookie mixture on the pan and press in order to form the crust.

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 inch of hot water to larger pan. Bake for 60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate for 50 minutes and enjoy!

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