Dessert

Diabetic Dulce de Leche Cheesecake is for Dessert.

Diabetic Dulce de Leche Cheesecake takes 30 minutes to prepare.

Diabetic Dulce de Leche Cheesecake takes 60 minutes to cook.

Diabetic Dulce de Leche Cheesecake makes 16 servings.

The ingredients for Diabetic Dulce de Leche Cheesecake are:

Crust:
1 3/4 cup crushed ginersnap cookies (about 35)
1 Tbsp. Splenda
1/2 tsp ground cinnamon
6 Tbsp. butter, melted

Filling:
3 pkg (8 oz. each) cream cheese, softened
1 cup Splenda
1/4 cup milk
2 Tbsp. all-purpose flour
1 tsp. vanilla extract
3 eggs, lightly beaten
1 can (13.4 oz) dulce de leche
1 cup semisweet chocolate chips
1 1/2 tsp. chili powder

Here is how you make Diabetic Dulce de Leche Cheesecake:

1. Grease a 10 inch springform pan. Mix together melted butter, crushed gingersnaps, 1 Tbsp. Splenda, and ground cinnamon in a bowl. Press into the greased springform pan and bake at 325 degrees for 10 minutes on a cookiesheet. Let cool on a wire rack.2. In a large bowl, beat creamed cheese and Splenda until smooth. Beat in milk, flour, and vanilla. Add eggs and beat untl just mixedand sooth. Pour into crust. 3. Put dulce deleche in a microwave-safe bow and heat until softened. Spoon it over the batter and swirl with a knife.4. Bake on the cookie sheet at 350 degrees for about an hour (60 minutes or until the center is just set). Cool on a wire rack for about 10 minutes. Then, gently run a knife around the outside edge to loosen it from the pan.5. Melt the chocolate chips and add chili powder. Mix well, and spread over the cheesecake. Refrigerate overnight and remove the sides of the pan. Serving Size: Makes 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user IAMDOE.

The nutritional information for Diabetic Dulce de Leche Cheesecake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 407.0

• Total Fat: 27.0 g
• Cholesterol: 76.3 mg
• Sodium: 296.4 mg
• Total Carbs: 38.9 g
• Dietary Fiber: 0.5 g
• Protein: 6.6 g