Mexican Cheesecake (Easy Peasy)

A simple cheesecake made with basic ingredients!  Top with dulce de leche or your favorite cheesecake topping. {photos updated on January 2016}

I have a house full of guests (sister, niece, nephew and great nieces) that are visiting from San Diego for the week. We've been doing a lot of catching up and a lot of cooking. While here my niece baked this Mexican Cheesecake pictured above and it turned out so delicious that I couldn't wait to share it with y'all. 

My niece inherited this recipe from her mother-in-law and it's so good! The best part about this recipe is that it only requires a few basic ingredients. Who would of guessed that just a few simple ingredients can make such a wonderful cheesecake.

The cheesecake filling comes together easily because all the filling ingredients are mixed together in a blender (I love that). You can make a homemade graham cracker crust or use two store bought 9 inch graham cracker crusts. I use store bought because the filling fits into 2 crusts perfectly. 

I love that this recipe because it makes TWO CHEESECAKE!!!! Keep one for yourself and share one with a neighbor or friend. This is my favorite cheesecake, so I usually keep both of them and freeze one!!! You can enjoy this cheesecakes plain, topped with dulce de leche or topped with your favorite fruit topping. My favorite, is to drizzle dulce de leche over the top.  

To start, preheat the oven to 350 degrees. In a blender, blend the first 5 ingredients until creamy. Place the graham cracker crusts on a baking sheet and pour the cheesecake batter evenly into both crusts.

Cover the crust with foil or (see cooks note below) and bake for 30 minutes or until lightly golden brown on top, and the middle of the cheesecake giggles just a bit. Insert knife or toothpick to test if the cheesecake is done.  Cool the cheesecake completely on a baking rack. 

Refrigerate for at least 4 hours before serving.  Enjoy this cheesecake plain or with your favorite cheesecake topping. I usually just drizzle dulce de leche over the top.  

Yield: 16

Author: Tina Butler | Mommy's Kitchen

Mexican Cheesecake

A simple cheesecake made with basic ingredients! Top with dulce de leche or your favorite cheesecake topping.

Prep time: 15 MinCook time: 30 MinInactive time: 4 HourTotal time: 4 H & 45 M

Ingredients

• 1 - (8 oz) package cream cheese, softened
• 1 - large egg
• 1 - 12 oz can evaporated milk
• 1 - 14 oz La Lechera condensed milk (sweetened condensed milk)
• 1 1/2 - teaspoon Mexican vanilla extract
• 2 - 9 inch store bought graham cracker crusts
• dulce de leche, drizzled on top of cheesecake

Instructions

1. Preheat oven to 350 degrees. Blend the first 5 ingredients in a blender and blend until creamy.
2. Place the graham cracker crusts on a baking sheet and pour the cheesecake batter evenly into both crusts.
3. Cover the crust with foil (or see cooks note below) and bake for 30 minutes or until lightly golden brown on top. You want the middle of the cheesecake giggles just a bit because it will continue to cook as it cools.
4. Insert a knife or toothpick to test if the cheesecake is done. When knife/toothpick comes out clean the cheesecake is done.
5. Cool completely on a baking rack. Refrigerate for at least 4 hours before serving. Drizzle with dulce de leche (or top with your favorite cheesecake topping).
6. Recipe yields: two - 9 inch cheesecakes

Notes

Dulce De Leche Cheesecake: Substitute one 13.5 oz can La Lechera Dulce De Leche for the sweetened condensed milk to make a dulce de leche cheesecake.  

To prevent the graham cracker crust from burning on the edges, I use a handy idea that I got from Ma maw. She takes a disposable pie plate and cuts the middle out. Take the pie pan and invert it over the baking pie to prevent the crust from getting too brown. With the middle being cut out the pie can still bake without having to cover the whole pie. Thank you Ma maw!!

https://www.mommyskitchen.net/2009/01/mexican-cheesecake.html

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