Dulce de Leche Cheesecake
Ingredients:
For Crust:
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
For 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
For Topping:
1 cup semisweet chocolate chips
1-1/2 teaspoons chili powder
1/2 cup dulce de leche
3 tablespoons hot water
Directions:
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 the 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 the center is just set and the top appears dull.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour.
In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of the pan.
In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.
Nutritional Facts:
1 slice: 468 calories, 28g fat (16g saturated fat), 104mg cholesterol, 327mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 8g protein.
Recipe courtesy of Taste of Home.
Goodness, reading this recipe I’ve got such a craving now… 
