Mexican Cheesecake

Why You’ll Love This Recipe

Mexican Cheesecake is a delicious fusion of traditional cheesecake with the bold flavors of Mexico. This cheesecake features a smooth, creamy filling that’s infused with a touch of cinnamon, a hint of vanilla, and a crust made with crunchy cinnamon-sugar cookies, giving it a rich flavor profile that’s warm and comforting. It’s topped with a delicious caramel sauce and, optionally, a sprinkle of toasted coconut or pecans for added texture. This dessert is perfect for anyone looking to add a little spice and zest to their cheesecake game—whether it’s for a celebration or just a sweet treat to enjoy at home.

Ingredients

For the crust:

• 1 1/2 cups cinnamon graham cracker crumbs (or any cinnamon-flavored cookies, crushed)

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 1/2 teaspoon ground cinnamon

For the filling:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 3 large eggs

• 1 cup sour cream

• 1/4 cup heavy cream

• 1 tablespoon all-purpose flour

• Pinch of salt

For the topping:

• 1/2 cup caramel sauce (store-bought or homemade)

• 1/4 cup toasted coconut or chopped pecans (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust:

   • Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

   • In a medium bowl, combine the cinnamon graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the mixture resembles wet sand.

   • Press the crumb mixture evenly into the bottom of the prepared pan, creating an even layer.

   • Bake for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.

2. Prepare the filling:

   • In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.

   • Add the vanilla extract, cinnamon, and mix well.

   • Add the eggs, one at a time, mixing well after each addition.

   • Stir in the sour cream, heavy cream, flour, and a pinch of salt until the filling is smooth and fully combined.

   • Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

3. Bake the cheesecake:

   • Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly when gently shaken. The top should be lightly golden, and the center should look firm but not fully solidified.

   • Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

   • After 1 hour, remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to allow it to set completely.

4. Prepare the topping:

   • Once the cheesecake has fully chilled, drizzle the caramel sauce over the top.

   • If desired, top with toasted coconut or chopped pecans for an added crunch and flavor.

   • Slice and serve chilled.

Servings and Timing

• Servings: 10-12 slices

• Prep time: 25 minutes

• Cook time: 55-65 minutes

• Cooling time: 1 hour (in the oven) + 4 hours refrigeration

• Total time: 6 hours 30 minutes to overnight

Variations

• Spicy Mexican Chocolate Cheesecake: Add a pinch of cayenne pepper or chili powder to the filling for a spicy kick that complements the cinnamon and vanilla.

• Churro Topping: Sprinkle some cinnamon sugar on top of the cheesecake for a churro-inspired topping for extra flavor and texture.

• Coconut-Lime Cheesecake: For a tropical twist, replace the cinnamon with lime zest and top the cheesecake with toasted coconut and a lime glaze.

• Chocolate Ganache: For an indulgent twist, drizzle a rich chocolate ganache over the caramel topping for a double-layer of sweetness.

Storage/Reheating

Store any leftover Mexican Cheesecake in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served cold. It can also be frozen for up to 2 months; wrap it tightly in plastic wrap and foil, and thaw it in the refrigerator before serving.

FAQs

Can I make the crust without cinnamon-flavored cookies?

Yes! If you don’t have cinnamon graham crackers, you can use regular graham crackers or digestive biscuits. Just add extra cinnamon to the crust mixture to keep the flavor profile.

Can I use a different nut for the topping?

Yes! If you don’t like pecans, you can use chopped walnuts, almonds, or even pistachios for a different nutty flavor.

How do I prevent the cheesecake from cracking?

To prevent cracking, don’t overbake the cheesecake. The center should still jiggle slightly when you gently shake the pan. Also, allow the cheesecake to cool gradually by leaving it in the oven with the door slightly ajar before refrigerating.

Can I make this cheesecake ahead of time?

Yes! In fact, this cheesecake is best when chilled overnight. You can prepare it the day before your event to allow the flavors to set and develop.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake! Just wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw it in the refrigerator overnight before serving.

Can I make this cheesecake without sour cream?

Yes, you can replace the sour cream with plain Greek yogurt for a slightly tangy version of the cheesecake, though the texture may differ slightly.

Conclusion

Mexican Cheesecake is a perfect balance of creamy cheesecake and the warm flavors of cinnamon, vanilla, and caramel, with a touch of extra crunch from the toasted coconut or pecans. The combination of rich, sweet caramel and tangy cheesecake makes this a delightful dessert that’s both comforting and indulgent. Whether for a holiday, celebration, or just a sweet treat, this cheesecake will surely impress anyone who loves rich, flavorful desserts. Add a little extra spice with some chili powder or cayenne, or enjoy it in its classic, simple form—either way, this cheesecake is guaranteed to be a crowd favorite!

Mexican Cheesecake

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Mexican Cheesecake is a delicious fusion of traditional cheesecake with bold Mexican flavors, featuring a creamy filling infused with cinnamon, vanilla, and a buttery cinnamon-sugar cookie crust. It’s topped with caramel sauce and optionally garnished with toasted coconut or pecans for a rich and indulgent treat.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 55-65 minutes
• Total Time: 6 hours 30 minutes to overnight
• Yield: 10-12 slices
• Category: Dessert
• Method: Baking
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

1. For the crust:
   1 1/2 cups cinnamon graham cracker crumbs (or any cinnamon-flavored cookies, crushed)
   
   1/4 cup granulated sugar
   
   1/2 cup unsalted butter, melted
   
   1/2 teaspoon ground cinnamon
   
   For the filling:
   16 oz cream cheese, softened
   
   1 cup granulated sugar
   
   1 teaspoon vanilla extract
   
   1 tablespoon orange zest (from about 1 orange)
   
   3 large eggs
   
   1 cup sour cream
   
   1/4 cup heavy cream
   
   1 tablespoon all-purpose flour
   
   Pinch of salt
   
   For the topping:
   1/2 cup caramel sauce (store-bought or homemade)
   
   1/4 cup toasted coconut or chopped pecans (optional)

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Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine the cinnamon graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the mixture resembles wet sand. Press evenly into the pan, and bake for 8-10 minutes. Set aside to cool.

1. Prepare the filling: Beat the softened cream cheese with sugar and vanilla extract until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream, heavy cream, flour, and salt until combined. Pour the cheesecake batter over the cooled crust, smoothing the top.
2. Bake the cheesecake: Bake for 55-65 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let it cool for 1 hour. Remove, cool completely at room temperature, then refrigerate for 4 hours or overnight.
3. Prepare the topping: Drizzle the cheesecake with caramel sauce and top with toasted coconut or chopped pecans if desired. Serve chilled.

Notes

• Make ahead: The cheesecake is best chilled overnight to set and develop flavors.
• Spicy twist: Add a pinch of cayenne pepper or chili powder for a spicy version.
• Garnish: You can replace the pecans with walnuts, almonds, or pistachios for a different flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 29g
• Sodium: 180mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg