Mexican Cheesecake Ole
Indulge in the decadent flavors of "Mexican Cheesecake Ole," a velvety dessert infused with a hint of cinnamon spice and rich chocolate. This easy-to-make cheesecake boasts a buttery graham cracker crust and a creamy filling made with tangy cream cheese, sweetened condensed milk, and a swirl of melted semisweet chocolate. Elevated with aromatic cinnamon and topped with optional whipped cream, chocolate shavings, and a dusting of cinnamon, this dessert is perfect for family gatherings or festive occasions. With its luscious texture and bold, layered flavors, this Mexican-inspired cheesecake is an irresistible twist on a classic favorite that's sure to impress. Ready in just 20 minutes of prep time and serving 12, it's an ideal choice for entertaining or indulging your sweet tooth!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cup Granulated sugar
- 6 tablespoons Butter, melted
- 24 ounces Cream cheese, softened
- 14 ounces Sweetened condensed milk
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 3 tablespoons Semisweet chocolate chips, melted
- 3 large Eggs
- Whipped cream (optional, for topping)
- Ground cinnamon (optional, for garnish)
- Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a glass or measuring cup to press it firmly. Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat the cream cheese until smooth and creamy, about 2-3 minutes.
Add the sweetened condensed milk, vanilla extract, and ground cinnamon to the cream cheese. Beat until well combined.
Pour in the melted semisweet chocolate chips and mix on low speed until the chocolate is evenly incorporated.
Add the eggs, one at a time, beating on low speed between additions. Do not overmix, as this can add air to the batter.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for 1 hour. This step helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely to room temperature before refrigerating for at least 4 hours or overnight.
Once chilled, remove the cheesecake from the springform pan. Serve plain or topped with whipped cream, a sprinkle of cinnamon, and chocolate shavings for garnish.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 34.7 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 228 mg | 5% | |
*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.
