Snickerdoodle Dulce De Leche Cheesecake
A cinnamon wafer crust, caramel cream cheese filling, white chocolate ganache, and whipped cream.
Equipment
- 9-inch springform pan
- Large roasting pan
- Heavy duty aluminum foil
- Hand mixer or stand mixer
- Food processor
- piping bag
Ingredients
Main Ingredients
- 2 ¼ cup vanilla wafer crumbs
- ½ cup salted butter melted
- 3 tbsp granulated sugar for the crust
- 5 tsp ground cinnamon for the crust
- 24 oz cream cheese softened
- ½ cup granulated sugar for the filling
- ½ cup brown sugar packed
- 3 tbsp all purpose flour
- 1 can dulce de leche 13.4 oz can, about 1 1/4 cups
- 4 large eggs room temperature
- 4 ½ oz white chocolate chips
- 3 tbsp heavy whipping cream for the ganache
- 1 tsp ground cinnamon 1/4 tsp for the ganache and 3/4 tsp for the topping
- 1 tbsp granulated sugar for the topping
- ¾ cup heavy whipping cream for the whipped cream
- 6 tbsp powdered sugar
- ¼ tsp ground cinnamon for the whipped cream
- ½ tsp vanilla extract
- 12 mini snickerdoodle cookies for garnish
Instructions
Cooking
- Make and bake the crust. Stir the wafer crumbs, butter, sugar, and cinnamon together, press into a foil wrapped 9 inch springform pan, and bake at 325 degrees F for 10 minutes. Lower the oven to 300 degrees F.
- Mix the filling. On low speed, beat the cream cheese with both sugars and the flour, then blend in the dulce de leche and the eggs one at a time. Pour into the crust.
- Bake in a water bath. Set the pan in a roasting pan with warm water halfway up the sides and bake for 1 hour 10 minutes until the center barely wobbles. Rest in the turned off oven for 25 minutes, then with the door cracked for 20 to 30 minutes.
- Chill. Cool on the counter for 15 minutes, then refrigerate for 6 to 7 hours until firm.
- Top. Pour hot cream over the white chocolate and cinnamon, whisk smooth, and spread over the cheesecake. Garnish with whipped cream and mini cookies.
Notes
Substitutions: Homemade dulce de leche works if it is thick enough to hold a spoon.
Tips: Mix on low speed and cool the cheesecake slowly in the oven to prevent cracks. Do not eat raw batter.
Storage: Refrigerate covered up to 3 days. Do not freeze.