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Mexican Cheesecake

I had some friends coming over for a BBQ and I wanted to make something for dessert but I realized I didn’t have a lot of time.  Instead of getting some prepared cookie dough out of the freezer (which is always a great solution), I decided to whip together this simple cheesecake.

I’m not sure why it’s considered “Mexican” – maybe the cinnamon?  But whatever the reason it’s simple to make and really tasty.  It’s less dense than typical American cheesecake.

Two hints:

  • If you have fresh fruit, frozen fruit you can defrost or whipped cream (or some combination of these), definitely use them as a topping.
  • If you’re really pressed for time, you can pour everything into a premade crust. It’ll change the cooking time so you’ll really have to watch it carefully, but it’ll work.  But honestly – it’s very, very easy to make this crust!

Ingredients

    Crust
    • 1 cup crushed vanilla wafers*
    • 1 cup crushed graham crackers*
    • 1 cup butter, softened to room temperature
    • 2 cups dark brown sugar
    • ½ t vanilla
    • ¼ t cinnamon

    Filling

    • 16 oz. cream cheese, softened to room temperature
    • ¾ cup sugar
    • 2 T flour
    • 1 ½ t vanilla
    • ¼ t cinnamon
    • ¼ t salt
    • 1 cup whipping cream
    • 2 eggs, brought to room temperature
  • You can actually use all vanilla wafers or all graham crackers but I used this as an opportunity to clean out my pantry and finish of already opened boxes of both.

Directions

We’ll start with the crust.  Crush up your cookies and/or crackers and add them into a bowl with all the other crust ingredients.  Mix until well combined.

Butter and flour or spray a springform pan and pour all your crust into the pan.  Press the crust along the bottom and the sides of the pan and set this aside. IMG_9175

That’s it for the crust and the filling is just as easy.

Literally just pour all the filling ingredients into a bowl and mix until well combined.  IMG_9176Pour the filling into your springform pan.IMG_9179

Bake at 375 for 5 minutes, then lower the temperature to 325 and continue baking another half hour.  After the half hour turn the oven off, but don’t open it.  Leave the cake in the oven for another 15 minutes then take it out of the oven and move to a wire rack to cool completely.IMG_9180

Once your cake is cooled, cover it lightly with foil and move it to the fridge to cool.  Then, slice up – add the fruit and/or whipped cream if you have them – and enjoy!IMG_9186

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