Description
A creamy twist on a traditional favorite, this Mexican Cheesecake features a buttery graham cracker crust and a luscious cream cheese filling with a hint of spice.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 24 ounces cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Instructions
- Preheat your oven to 325°F (160°C). In a large mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and ground cinnamon. Mix it until it resembles wet sand.
- Press the mixture into the bottom of a greased springform pan and bake the crust for about 8-10 minutes until golden. Let it cool.
- Beat the softened cream cheese with 1 cup of sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until well-blended.
- Pour the cream cheese mixture over the cooled crust and bake for 50-60 minutes until the center is set but still slightly jiggly.
- Cool the cheesecake at room temperature, then chill in the refrigerator for at least 4 hours.
Notes
Ensure cream cheese is at room temperature for a lump-free filling. Bake in a water bath for ultra-smooth texture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 215mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Mexican Cheesecake, dessert, cheesecake, family recipe, baking