We all love them - ooey, gooey and delicious!
Dulce de Leche Cheesecake
If you can’t find dulce de leche at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing.
Or make your own -
Dulce de Leche
1 gallon milk 1 vanilla bean 4 1/2 cups white sugar 1 teaspoon baking soda
This is a typical sweet from Argentina. You can eat it alone, use it to fill cakes, or serve over bananas, ice-cream or any other dessert!"
1 gallon milk 1 vanilla bean 4 1/2 cups white sugar 1 teaspoon baking soda In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan. Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat. Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator. Pour into sterile jars, and store in the refrigerator. 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 (6 ounces) semisweet chocolate chips 1-1/2 teaspoons chili powder 1/2 cup dulce de leche 3 tablespoons hot water 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. Yield: 16 servings.