| Servings |
|
Ingredients
- 1-3/4 cups crushed Iberia Maria cookies around 30 -35 cookies
- 1/4 cup chopped walnuts
- 1 tablespoon Iberia organic cane sugar
- 1/2 teaspoon Ground cinnamon
- 6 tablespoons butter melted
- 3 x 8-ounce packages of cream cheese softened
- 1 cup Iberia organic cane sugar
- 1/4 cup 2% milk
- 2 tablespoons all-purpose flour
- 1 teaspoon Iberia vanilla extract
- 3 large eggs lightly beaten
- 1 can dulce de leche 13.4 ounces
- 1 cup chocolate chips
Ingredients
|
|
Instructions
- Preheat oven to 350°. Place a greased 9-in. pan on a double thick heavy-duty foil and securely wrap the foil around pan.
- In a large bowl, combine Iberia Maria Cookies, crushed walnuts, sugar, cinnamon and butter. Press the mixture onto the bottom and 2 in. up sides of the prepared pan.
- In a large bowl, beat cream cheese and Iberia cane sugar until smooth. Add milk, flour, vanilla essence and eggs; beat on low speed just until combined and then pour into the crust.
- Pour dulce de leche into a microwave-safe bowl and heat at 50% power until softened. Add dulce de leche by tablespoonfuls over batter and cut through 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.
- Remove springform pan from water bath and let it cool on a wire rack for approx. 10 minutes.
- Melt chocolate chips and add it over the cheesecake. Refrigerate overnight. Remove sides of pan.
- FOR TOPPING: Whisk dulce de leche and hot water until smooth and drizzle over the cake.