Mexican Cheesecake
Indulge in the rich and velvety decadence of Mexican Cheesecake, a fusion dessert that pairs classic cheesecake with a warm hint of cinnamon and a buttery graham cracker crust. This crowd-pleasing recipe is baked to perfection in a water bath to ensure a creamy, crack-free finish, while the optional caramel drizzle and whipped cream topping elevate it to dessert heaven. Perfect for holidays or special occasions, this easy-to-follow recipe takes just 20 minutes of prep time and serves up to 10, making it a show-stopping centerpiece for any gathering. With keywords like "creamy cheesecake recipe," "Mexican-inspired desserts," and "homemade cheesecake with cinnamon," this dish promises a bold and unforgettable flavor experience!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.5 cups Granulated sugar
- 24 ounces Cream cheese, softened
- 14 ounces Sweetened condensed milk
- 3 pieces Large eggs
- 1 tablespoon Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 cups Caramel sauce (optional, for topping)
- 1 cups Whipped cream (optional, for serving)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaking.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 3 minutes.
Add the sweetened condensed milk to the cream cheese and mix until fully incorporated.
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
Stir in the vanilla extract and ground cinnamon, ensuring the mixture is smooth and well-blended.
Pour the cream cheese mixture over the chilled crust in the springform pan, spreading it evenly.
Place the springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath. This helps prevent cracks in the cheesecake.
Carefully transfer the pan to the preheated oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to gradually reduce the heat and prevent cracking.
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it from the pan. Allow it to cool completely in the springform pan at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture and flavor.
Before serving, optionally drizzle caramel sauce over the top and decorate with whipped cream. Slice and enjoy!
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 51.3 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 214 mg | 16% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
