Happy fall! Its Meghan from Cupcakes with Sprinkles! I can’t believe its November! The holidays are coming in quick and I am so excited!

For Thanksgiving, along with all the pies, I love to have a cheesecake. And this year, this cheesecake is at the top of my list! I can’t stop talking to people about this cheesecake. The crust is buttery and cinnamony. The filling has a rich dulce de leche flavor. It is smooth, sweet, and creamy. The topping is white chocolate ganache sprinkled with cinnamon sugar and it makes me soooo happy!

I’m telling you… I make A LOT of desserts, and if snickerdoodles or caramel are your thing, then this is for you!

Lets get our ingredients and bake! 

Preheat oven to 325 degrees. Grease a cheesecake pan. In a small bowl combine the crust ingredients and press into the prepared pan. Bake for 10 minutes and let cool. The cover the bottom and sides of a pan with one big sheet of tin foil so it can go into a water bath.

Turn the heat down on the oven to 300 degrees. In a large bowl combine the cream cheese, sugars, and flour on low speed  until smooth. Scrape the bowl and add the dulce de leche and mix until combined. Add the eggs one at a time scraping the bowl to make sure its really mixed.  Pour into your prepared pan and spread it evenly. Place the pan inside a large roasting pan and fill with hot water so it goes up the sides of the pan. It shouldn’t go over the edges of the tin foil.

Bake for 1 hour and 10 minutes. Turn the oven off and leave it in the oven for 30 minutes. Then open the oven door just a crack and leave the cheesecake for another 30 minutes. Take it out of the oven and let sit on a cooling rack for 15 minutes then refrigerate overnight or at least 6 hours.

When the cheesecake is cool, remove it from the pan and place on a cake plate.

To make the ganache… in a glass bowl put your chocolate chips and cinnamon. Heat your cream in the microwave until it starts to boil then pour over the chocolate chips and let sit for 5 minutes. Stir until its smooth and spread over the top of the cheesecake.

Stir together the rest of cinnamon and sugar together and sprinkle over the ganache. Return to the fridge until firm.

For the whipped cream, whip together all of the ingredients until stiff peaks form and pipe along the edge of the cheesecake.

Refrigerate until ready to serve!

Dulce Cinnamon Cheesecake

Crust

2 1/4 cups Vanilla Wafer, crushed
1/2 cup Butter, melted
3 Tablespoons granulated Sugar
5 teaspoons Cinnamon

 

Cheesecake

3- 8oz pkgs Cream Cheese, room temp
1/2 cup Granulated Sugar
1/2 cup Brown Sugar, packed
3 Tablespoons Flour
1- 13.4oz can Dulce de Leche
4 large Eggs, room temp

 

Ganache

2/3 cup White Chocolate Chips
3 Tablespoons Heavy Cream
1 teaspoon Cinnamon
1 Tablespoon Granulated Sugar

 

Whipped Cream

3/4 cup Heavy Cream
6 Tablespoons Powdered Sugar
1/4 teaspoon Cinnamon
1/2 teaspoon Pure Vanilla Extract

Directions
Crust
Preheat oven to 325 degrees. Grease a cheesecake pan. In a small bowl combine the crust ingredients and press into the prepared pan. Bake for 10 minutes and let cool. The cover the bottom and sides of a pan with one big sheet of tin foil so it can go into a water bath.

Filling
1. Turn the heat down on the oven to 300 degrees. In a large bowl combine the cream cheese, sugars, and flour on low speed  until smooth. Scrape the bowl and add the dulce de leche and mix until combined.

2. Add the eggs one at a time scraping the bowl to make sure its really mixed.  Pour into your prepared pan and spread it evenly. Place the pan inside a large roasting pan and fill with hot water so it goes up the sides of the pan. It shouldn’t go over the edges of the tin foil.

3. Bake for 1 hour and 10 minutes. Turn the oven off and leave it in the oven for 30 minutes. Then open the oven door just a crack and leave the cheesecake for another 30 minutes. Take it out of the oven and let sit on a cooling rack for 15 minutes then refrigerate overnight or at least 6 hours.

Topping
When the cheesecake is cool, remove it from the pan and place on a cake plate.

Ganache
In a glass bowl put your chocolate chips and cinnamon. Heat your cream in the microwave until it starts to boil then pour over the chocolate chips and let sit for 5 minutes. Stir until its smooth and spread over the top of the cheesecake.

Stir together the rest of cinnamon and sugar together and sprinkle over the ganache. Return to the fridge until firm.

Whipped cream
Whip together all of the ingredients until stiff peaks form and pipe along the edge of the cheesecake. Refrigerate until ready to serve.

 

Recipe Adapted from: Life, Love, and Sugar

 

 

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