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You are here: Home / Lifestyle / Food / Dulce de Leche Cheesecake with Snickerdoodle Crust – gluten free or regular

Dulce de Leche Cheesecake with Snickerdoodle Crust – gluten free or regular

December 20, 2013 By Michelle Rogers

Easy Gluten Free Dulce de Leche Cheesecake recipe

Wow your holiday guests with this mouth-watering cheesecake!

Ingredients

Crust

  • 1 – 8 oz. container of gluten-free snickerdoodle cookies (or use regular snickerdoodle cookies, if not making gluten-free)
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cayenne
  • 2 tablespoon butter

Filling

  • 3 – 8 oz. packages of cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 3 lightly beaten eggs

Dulce de Leche

  • 1 – 14 oz. can or jar of dulce de leche

Equipment

  • 9″ spring form pan or other removable bottom pan
  • Mixer
  • Rubber spatula
  • Metal spatula

Crust Preparation

  • Grind the snickerdoodle cookies in food processor or crush in a ziplock bag, with the cinnamon and the cayenne pepper.
  • In a bowl, mix the melted butter and cookies crumbs until the crumbs are coated with the butter.
  • Sprinkle the crumbs evenly in the bottom of the pan and lightly press in the pan.
  • Set aside.

Filling

  • Mix the cream cheese for two minutes on medium speed. Scrape down the bowl several times during the mixing.
  • Mix the sugar, cinnamon and cayenne pepper together; add this to the cream cheese mixture and mix for another four minutes on medium speed.
  • Scrape down the bowl and run the mixer for another minute. Check for large lumps in the batter; if none are present, continue by adding the heavy cream and mix for a minute more on low speed.
  • Add the eggs and mix on low speed until the eggs are incorporated. Scrape down the bowl and finish mixing in the eggs with a rubber spatula.
  • Pour half the filling into a separate bowl leaving the other half in the mixing bowl.
  • Warm the dulce de leche and add half to one part of the cheesecake batter and mix evenly.
  • Pour this mixture into the bottom of the springform pan then pour the reserved batter over that batter.
  • Spoon the remainder the dulce de leche on top of the cheesecake; use a knife to swirl it through the batter.

Baking

  • Bake in a 250 F oven in a water bath for 1 hour and 20 minutes or until the center is set.
  • Cool on a wire rack for 20 minutes.
  • Run a wet paring knife around the edge of the pan before releasing the cheesecake from the pan side. Finish the cooling in a refrigerator overnight before removing from pan bottom.
  • Once completely cooled, carefully run a stiff metal spatula under the crust to release the cheesecake from the pan.
  • Slide onto a serving dish, slice and serve. Plates can be garnished with fresh raspberries or strawberries.

Recipe by Keith Rogers

More gluten free recipes

Adding Dulce de Leche
Assembling the Snickerdoodle crust
Dulce de Leche Cheesecake with Snickerdoodle Crust
Dulce de Leche Cheesecake with Snickerdoodle Crust
Dulce de Leche Cheesecake with Snickerdoodle Crust

 

©Michelle Rogers, Inc.

This post contains Amazon affiliate links.

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Filed Under: Food Tagged With: cheesecake, dessert, gluten free, holidays, recipe, Udi's, vegetarian

About Michelle Rogers

I'm a Certified Personal Trainer, Certified Health Coach, Certified Group Fitness Instructor, and a Senior Fitness Specialist. Visit my fitness services website!

About Me

Welcome to my healthy living blog! My name is Michelle Rogers. I am a Certified Personal Trainer, a Certified Health Coach, a Certified Group Fitness Instructor, and a Senior Fitness Specialist. I … Read more

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