Dulce de Leche Cheesecake with a Brownie Crust

I  already made my sister a birthday cake when we were back home in California. Once we got back to Utah, one of my teammates and I decided to throw her a surprise party. I chose to try to make a Dulce de Leche Cheesecake with a Brownie Crust. It tasted great, except the crust did not come off. If I make this next time, I will probably use an oreo crust. 

Melt the chocolate and butter together. 

Combine the sugar, egg, and vanilla. 

Mix the chocolate mixture into the sugar mix. 

Add the flour and the salt.

Grease the pan and bake for 15 minutes.

Let it cool to room temperature.

Cream the cream cheese and brown sugar.

Add the eggs one at a time.

 Mix the vanilla and dulce de leche.

Pour into the pan and bake.

Let it cool.

Cream the whipping cream until it thickens. Add the sugar and mix, then add the dulce de leche. 

And voila!

Dulce de Leche Cheesecake with a Brownie Crust

Crust Ingredients:

3 ounces bittersweet chocolate

1/4 C unsalted butter

1/2 C granulated sugar

1 large egg

1 tsp vanilla extract

1/2 C all-purpose flour

1/4 tsp salt

Filling Ingredients:

24 ounces cream cheese, room temperature

1/2 C packed brown sugar

3 large eggs

1 1/2 tsp vanilla extract

1 C prepared dulce de leche

Whipped Cream Ingredients:

3/4 C heavy cream

1 tbsp sugar

3 tbsp dulce de leche

chocolate shavings for garnish

Directions:

1. Preheat oven to 350 degrees. Grease a springform pan. 

2. Place chocolate and butter in a microwave-safe bow. Heat at half power in microwave in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. set aside to cool slightly.

3. Combine sugar, egg, and vanilla. Add chocolate mixture, mixing until combined. Add flour and salt, mixing just until combined. 

4. Transfer batter to prepared pan and spread evenly. Bake 15 to 20 minutes, or until a pick inserted into the center comes out with moist crumbs. Set pan on a wire rack and allow to cool completely. 

5. For the filling, use a mixer on medium speed, beat cream cheese and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Add dulce de leche and mix until combined. 

6. Pour batter onto cooled crust in pan. Spread evenly. 

7. Bake for 15 minutes. Reduce temperature to 200 degrees. Continue baking for 2 hours. Turn off oven. Remove cheesecake from oven and gently run a knife around the edges of the pan. Return cheesecake to oven. Leave cheesecake in oven for 2 hours. Then, cover loosely and refrigerate overnight.

8. For the whipped cream, place cream in a large, cold mixing bowl. Using an electric mixer, beat at medium-high speed until the cream begins to thicken. Sprinkle sugar over the cream. Whisk until combined. Add dulce de leche.

9. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.

10. Spread whipped cream over cheesecake. Garnish with chocolate shavings.

Enjoy!