The Martin Family Recipes

• Prep: 40 min. Bake: 1 hour + chilling
• Yield: 16 Servings

Ingredients

• 1-3/4 cups crushed gingersnap cookies (about 35 cookies)
• 1/4 cup finely chopped walnuts
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter, melted

FILLING:

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup plus 2 tablespoons sugar
• 1/4 cup 2% milk
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 1 can (13.4 ounces) dulce de leche
• 1 cup (6 ounces) semisweet chocolate chips
• 1-1/2 teaspoons chili powder

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto the bottom and 2 in. up the sides of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
• Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
• Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is just set and top appears dull.
• Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.

Note: This recipe was made with Nestle dulce de leche.