Capirotada is a traditional Mexican bread pudding, often enjoyed during Lent, featuring layers of bread, cheese, fruits, nuts, and a spiced syrup. This recipe reimagines the classic dessert by incorporating its signature flavors into a creamy cheesecake, offering a delightful fusion of textures and tastes.
Ingredients
For the Crust:
• 🍞 1½ cups graham cracker crumbs
• 🧈 ¼ cup unsalted butter, melted
• 🥄 2 tablespoons granulated sugar
• 🥄 1 teaspoon ground cinnamon
For the Filling:
• 🧀 24 oz (680g) cream cheese, softened
• 🥄 1 cup granulated sugar
• 🥚 3 large eggs
• 🥄 1 teaspoon vanilla extract
• 🥄 1 teaspoon ground cinnamon
• 🥄 ¼ teaspoon ground cloves
• 🥄 ¼ teaspoon ground nutmeg
• 🍊 Zest of one orange
For the Topping:
• 🍇 ½ cup raisins
• 🍍 ½ cup chopped dried pineapple
• 🥥 ½ cup shredded coconut
• 🥜 ½ cup chopped pecans
• 🧀 ½ cup shredded Monterey Jack cheese
• 🍯 ¼ cup honey
Equipment
• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Spatula
• Baking sheet
• Aluminum foil
Prep Time
30 minutes
Cook Time
1 hour (plus cooling time)
Calories & Macros (per serving)
• Calories: 450
• Protein: 8g
• Carbohydrates: 45g
• Fat: 28g
Instructions
1. Prepare the Crust
o Preheat the oven to 350°F (175°C).
o In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon.
o Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
o Bake for 10 minutes. Remove from the oven and let it cool while preparing the filling.
2. Prepare the Filling
o In a large mixing bowl, beat the softened cream cheese until smooth.
o Gradually add granulated sugar, mixing until well combined.
o Add eggs one at a time, mixing well after each addition.
o Stir in vanilla extract, ground cinnamon, ground cloves, ground nutmeg, and orange zest until fully incorporated.
3. Assemble and Bake
o Pour the filling over the cooled crust, spreading it evenly.
o Place the springform pan on a baking sheet to catch any drips.
o Bake in the preheated oven for 50–60 minutes, or until the edges are set but the center still jiggles slightly.
o Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
4. Prepare the Topping
o In a mixing bowl, combine raisins, chopped dried pineapple, shredded coconut, chopped pecans, and shredded Monterey Jack cheese.
o Once the cheesecake has cooled, sprinkle the topping mixture evenly over the surface.
o Drizzle honey over the topping.
5. Chill and Serve
o Cover the cheesecake with aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
o Before serving, run a knife around the edge of the pan to loosen the cheesecake.
o Remove the sides of the springform pan, slice, and serve chilled.
Cooking and Serving Tips
• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother filling.
• Preventing Cracks: Cooling the cheesecake gradually in the oven helps prevent surface cracks.
• Flavor Variations: Add a splash of rum or brandy to the filling for an extra depth of flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy this delightful fusion of traditional Capirotada flavors in a creamy cheesecake form!