I'm absolutely in LOVE with Dulce De Leche. The whole process of turning a can of sweetened milk into thick caramel goodness is amazing, and what better thing to do with it than to swirl it into a pumpkin cheesecake. This is a delicous recipe for special occassions or holidays, as it is a rather involved process. ENJOY!
crushed gingersnaps (about 40)
butter, melted and cooled
brown or white sugar
5pks- 8 oz
cream cheese, room temperature
all purpose flour
1 1/2 c
can dulce de leche
1Pulse the cookies and sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 10-inch spring-form pan. Chill for 5 minutes and then bake for 10 minutes at 350 degrees. Let cool.
2In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth. Add in the sugar, flour and sour cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
Pour 1/3 of the batter into a separate bowl. Add ½ cup dulce le leche. Mix until combined.
Add the pumpkin and spices into the remaining 2/3 of the batter.
Pour 1/3 of the pumpkin batter into the prepared crust. Drop in spoonfuls of the dulce de leche on top. Pour in another 1/3 of the pumpkin batter and repeat the spoonfuls of the dulce de leche. Pour in the rest of the pumpkin batter.
And drizzle the dulce le leche over the top and swirl all with a knife.
Place in the oven and turn it on to 400 degrees F It should NOT be preheated. Bake for 10 minutes and then turn it down to 200 degrees (F). Bake for 3 hours. Turn the oven off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill for a full 24 hours before removing the spring-form pan’s side and serving.
•Dulce De Leche a thick, caramel-like milk-based Latin American sauce or spread can be found in your Mexican food isle. Or you can make it homemade by slow simmering an UNOPENED can of sweetened condensed milk for 3 hrs making sure your level of water is ALWAYS over the top of the can. Let cool about an hour. I’ve always made mine homemade, mostly because I usually have sweetened milk in my pantry and it’s more readily available this way. And no, my can never exploded this way;) just make sure to keep an eye on the water!
As a side note if you're wondering what the white swirls on top are, it is a frosting I made out of white chocolate. You can experiment with this, I did.