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Dulce de Leche Cheesecake with Brownie Crust








What You'll Need



    For the crust:

  • 3 ounces bittersweet chocolate
  • 1/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt

    • For the filling:

  • 24 ounces cream cheese, softened
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup prepared dulce de leche

    • For the whipped cream:

  • 3/4 cup heavy cream
  • 1 tablespoon granulated sugar
  • 3 tablespoons dulce de leche
  • chocolate shavings, for garnish


How to Make It

  1. Preheat oven to 350°.
  2. Using an electric mixer on medium speed, beat cream cheese and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Add dulce de leche and mix until combined.
  3. Pour batter onto cooled crust in pan. Spread evenly.
  4. Bake for 15 minutes.
  5. Reduce oven temperature to 200°. Continue baking for 2 hours.
  6. Turn off oven. Remove cheesecake from oven and gently run a knife around the edges of the pan. Return cheesecake to oven. Leave cheesecake in oven for 2 hours.
  7. Then, cover loosely and refrigerate overnight.
  8. To make the whipped cream:
  9. Place cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
  10. Sprinkle sugar over the cream. Whisk until combined. Add dulce de leche.
  11. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
  12. Spread whipped cream over cheesecake. Garnish with chocolate shavings.



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