Dulce de Leche Cheesecake Squares with Chocolate Ganache

Dulce de Leche Cheesecake Squares with Chocolate GanacheAdapted from Taste of Home

First I had difficulties in opening the can of dulce de leche; then as the cheesecake was baking I finished wrapping Christmas presents. I didn’t hear the timer go off. After peeling off the top skin of the cake and trimming the edges, the cake was salvageable (and yummy!).

 

Ingredients:

Crust:

  • 1 ½ c crushed chocolate biscotti (or other cookie, graham cracker, etc.)
  • ½ c finely chopped hazelnuts
  • 1 tbs sugar
  • 1/2 tsp ground cinnamon
  • 6 tbs unsalted butter, melted

Filling:

  • 2 (8 oz) pkg cream cheese, softened
  • 1 (8 oz) container Mascarpone
  • 1 c plus 2 tbs sugar
  • 1/4 c whipping cream
  • 2 tbs all-purpose flour
  • 1 tsp pure vanilla extract
  • 3 eggs, lightly beaten
  • 1 can (13.4 oz) dulce de leche

Ganache:

  • 1 c (8 oz) good-quallity semisweet chocolate chips
  • 1/2 c heavy cream
  • 1 tsp instant coffee granules or finely ground espresso

Directions:

  • Heat oven to 350°.
  • In a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter.
  • Press onto the bottom and 2”. up the sides of 8” square pan lined with 2 sheets of foil (crisscrossed), leaving a 2” overhang on all sides.
  • In a large bowl, beat cream cheese and sugar until smooth.
  • Beat in the whipping cream, 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.
  • Bake in a hot water bath (use a 9×13” baking pan, deep cookie sheet,etc.) in oven until center is just set, about 45 minutes.
  • Cool cheesecake completely in pan on rack, about 2 hours.

Ganache:

  • Melt chips (either in double boiler or in microwave), heavy cream and coffee.
  • Stir until smooth.
  • Spread over cheesecake.
  • Refrigerate overnight.
  • Lift cheesecake from pan using foil overhang.
  • Cut into squares with a thin knife, wiping off knife after each cut. (this will help  to create clean and smooth cuts).

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