We whipped dulce de leche into the creamy filling of this decadent treat — an easy gingersnap crust makes it more irresistible.
8 hours, 30 minutes + overnight
- 32 gingersnap cookies, about 3 cups, finely ground (1⅔ cups), from 16-oz. pkg.
- 10 Tbs. butter, melted
- 4 (8 oz.) pkgs. cream cheese, at room temp.
- 1¼ cups + ⅓ cup packed dark brown sugar
- 1 (13.4 oz.) can dulce de leche
- 4 eggs
- 1 (8 oz.) container sour cream
- ¾ cup all-purpose flour
- 1 Tbs. vanilla extract
- ½ tsp. + ⅛ tsp. salt
- ½ cup chopped walnuts, toasted
- Position racks in lower third and center of oven. Heat oven to 325°F. Coat bottom of 9”x 3” springform pan with cooking spray. Line bottom with foil; coat with cooking spray. In bowl, combine cookie crumbs and 6 Tbs. melted butter. Press into bottom and 1¼” up side of pan. Bake until set, 10 min. Cool. Place large roasting on lower oven rack; carefully fill halfway with hot tap water.
- On medium speed, beat cream cheese and 1¼ cups brown sugar until smooth. Reserve ¼ cup dulce de leche. Beat remaining dulce de leche into cream cheese mixture until blended. On low speed, beat in eggs one at a time, then sour cream, ¼ cup flour, vanilla and ½ tsp. salt. On medium, beat 1 min. Pour into crust. Bake on center rack until cheesecake center jiggles, but is set around edge, about 1 hr.
- Meanwhile, in bowl, combine remaining ½ cup flour, ⅓ cup brown sugar and ⅛ tsp. salt; stir in walnuts, then remaining 4 Tbs. butter. Press mixture together to form crumbs. Sprinkle over cheesecake. Bake until crumbs are lightly browned and center jiggles slightly, about 30 min. Turn oven off. Leave in oven with door closed 1 hr. Remove; run knife along edge to loosen. Cool on rack. Cover; chill 8 hrs. or overnight. Just before serving, remove side of pan. Transfer cake to serving plate. In bowl, combine reserved ¼ cup dulce de leche and 1 tsp. water; drizzle over cake.