Dulce de Leche Cheesecake with Chocolate-Cinnamon Crust
Ingredients
- 2 cups crushed chocolate wafer cookies
- ⅓ cup sugar
- 1 tsp ground cinnamon
- ½ cup butter, melted
- 2 (13.4-oz) cans dulce de leche
- 3 (8-oz) blocks cream cheese, softened
- 1¼ cups packed brown sugar
- 2 Tbsp all purpose flour
- 4 large eggs
- ⅔ cup heavy cream
- 1 Tbsp vanilla extract
Instructions
- Preheat oven to 300°F. Stir together crushed cookies, sugar, and cinnamon in a bowl. Add melted butter, stirring until blended. Press mixture into bottom and 1-inch up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool 10 minutes.
- Spoon dulce de leche into a microwave-safe bowl. Microwave in 30 second intervals, stirring between each, until mixture is warmed and spreadable. Carefully spread warm dulce de leche over cooled crust.
- Meanwhile, beat cream cheese and brown sugar in a large bowl with a mixer on medium speed until creamy. Add flour, beating until blended. Add eggs, one at a time, beating just until combined after each addition. Beat in cream and vanilla until blended.
- Spoon cheesecake batter over dulce de leche. Bake 1 hour and 15 minutes. Turn oven off and leave cheesecake in oven with door closed 4 hours. Remove from oven, and cool completely.
- Drizzle with additional dulce de leche, if desired.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
733
|
733
|
| Fat (g) | 41 | 41 |
| Sat. Fat (g) | 24 | 24 |
| Protein (g) | 12 | 12 |
| Carb (g) | 82 | 82 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 463 | 463 |
| T. Sugs (g) | 69 | 69 |
| A. Sugs (g) | 28 | 28 |
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