AuthorHeather WallaceCategorycheesecake lOveDifficultyIntermediateA rich creamy New York style cheesecake with a boozy dulce de leche ribbon spiked with bourbon and topped all off with a chocolate ice cream shell and Heath bits! This cheesecake may be a little indulgent but isn't that what autumn is about?
Dulce de leche means "candy made from milk" and is different than caramel in exactly that way. Caramel is made by heating sugar and water until it caramelizes and adding cream at the end while dulce de leche is made by simmering milk and sugar until it becomes creamy. It's not as sweet as caramel and pairs well with other flavors and won't overpower with it's sweetness. So using dulce de leche in an already sweet dessert won't give you a sickly sweet bite...and add a splash or two of bourbon...well...wow!
Preheat your oven to 350 degrees F.
Line the bottom of a 6-inch springform pan with parchment paper and wrap the outside of the pan in a double layer of foil covering the underside and extending all the way to the top. This protects the cheesecake from water leaking in with the water bath.
Place 1/2 cup of chocolate graham crackers (about 1/2 packet) and 2 teaspoons of sugar in a food processor and process until finely ground. While the processor is running, drizzle in 2 tablespoons of melted butter and continue processing until well-mixed.
If you don't have a food processor you can always put the graham crackers in a ziplock bag and crush with a rolling pin and combine with remaining ingredients in a medium bowl.
Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.
Bake 5-7 minutes, until set. Let the crust cool while you make the filling.
In a small saucepan heat 3/4 cup of dulce de leche with 2 tablespoons of heavy whipping cream over medium-low heat for 5 minutes, stirring constantly.
Add 2 tablespoons of bourbon and stir to combine, set aside to cool.
In the bowl of an electric mixer beat 2 bricks (16-ounces) of room temperature cream cheese in a blender, add 1/2 cup sugar and 1 1/2 teaspoons of cornstarch, and 1/8 teaspoon salt; mix until blended. About 2 minutes, scraping down the sides of the bowl.
Stir in 1 teaspoon of vanilla extract, and 1/8 teaspoon of almond extract.
Whip for at least 1-2 minutes after you don't see any more lumps and the batter is "satiny smooth".
Add 2 room temperature eggs and 1 room temperature egg yolk, one at a time, stirring on low or by hand thoroughly between each one.
It is very important that the cream cheese and eggs are room temperature. This will ensure that you won't have any lumps in the batter and will give it a smooth, lump-free texture.
Pour half of the filling over the cooled crust and smooth the top. Drizzle 2/3 of the cooled dulce de leche filling over the top of the cream cheese mixture and swirl with a butter knife. Pour in remaining filling and smooth the top, then drizzle with the last of the dulce de leche and swirl again with a knife.
Place into a large roasting pan, jelly roll pan or deep sheet pan, and pour hot water into the roasting pan to a depth about halfway up the cheesecake.
Carefully transfer to the preheated oven and bake at 350 degrees F for 35-45 minutes, until center is lightly set and looks dry. The center should still jiggle slightly like jello.
Turn the oven off and run a knife around the edge of the cheesecake to make sure it doesn't stick to the pan as it cools. Leave oven cracked and cool for 30 minutes to an hour.
Remove from oven and cool on a wire rack for one hour, refrigerate for at least six to eight hours but is best chilled overnight.
Do not remove the ring of the springform pan while chilling.
Run a knife around the edge of the springform pan, and carefully remove the outside ring, transfer to a platter.
Pour chocolate magic shell topping over the cheesecake, spreading it to the edge of the top, allowing it to drip down the sides.
Top with Bits O' Brickle and broken Heath bar.
Before serving, allow the cake to sit at room temperature for one hour.
Ingredients
Directions
Preheat your oven to 350 degrees F.
Line the bottom of a 6-inch springform pan with parchment paper and wrap the outside of the pan in a double layer of foil covering the underside and extending all the way to the top. This protects the cheesecake from water leaking in with the water bath.
Place 1/2 cup of chocolate graham crackers (about 1/2 packet) and 2 teaspoons of sugar in a food processor and process until finely ground. While the processor is running, drizzle in 2 tablespoons of melted butter and continue processing until well-mixed.
If you don't have a food processor you can always put the graham crackers in a ziplock bag and crush with a rolling pin and combine with remaining ingredients in a medium bowl.
Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.
Bake 5-7 minutes, until set. Let the crust cool while you make the filling.
In a small saucepan heat 3/4 cup of dulce de leche with 2 tablespoons of heavy whipping cream over medium-low heat for 5 minutes, stirring constantly.
Add 2 tablespoons of bourbon and stir to combine, set aside to cool.
In the bowl of an electric mixer beat 2 bricks (16-ounces) of room temperature cream cheese in a blender, add 1/2 cup sugar and 1 1/2 teaspoons of cornstarch, and 1/8 teaspoon salt; mix until blended. About 2 minutes, scraping down the sides of the bowl.
Stir in 1 teaspoon of vanilla extract, and 1/8 teaspoon of almond extract.
Whip for at least 1-2 minutes after you don't see any more lumps and the batter is "satiny smooth".
Add 2 room temperature eggs and 1 room temperature egg yolk, one at a time, stirring on low or by hand thoroughly between each one.
It is very important that the cream cheese and eggs are room temperature. This will ensure that you won't have any lumps in the batter and will give it a smooth, lump-free texture.
Pour half of the filling over the cooled crust and smooth the top. Drizzle 2/3 of the cooled dulce de leche filling over the top of the cream cheese mixture and swirl with a butter knife. Pour in remaining filling and smooth the top, then drizzle with the last of the dulce de leche and swirl again with a knife.
Place into a large roasting pan, jelly roll pan or deep sheet pan, and pour hot water into the roasting pan to a depth about halfway up the cheesecake.
Carefully transfer to the preheated oven and bake at 350 degrees F for 35-45 minutes, until center is lightly set and looks dry. The center should still jiggle slightly like jello.
Turn the oven off and run a knife around the edge of the cheesecake to make sure it doesn't stick to the pan as it cools. Leave oven cracked and cool for 30 minutes to an hour.
Remove from oven and cool on a wire rack for one hour, refrigerate for at least six to eight hours but is best chilled overnight.
Do not remove the ring of the springform pan while chilling.
Run a knife around the edge of the springform pan, and carefully remove the outside ring, transfer to a platter.
Pour chocolate magic shell topping over the cheesecake, spreading it to the edge of the top, allowing it to drip down the sides.
Top with Bits O' Brickle and broken Heath bar.
Before serving, allow the cake to sit at room temperature for one hour.