Mexican Cheesecake Recipe

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine the graham cracker crumbs, granulated sugar, ground cinnamon, and kosher salt in a medium bowl. Stir to evenly distribute the cinnamon and sugar.

Pour the melted butter over the crumb mixture and mix with a fork until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake the crust for 10 minutes to set. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 300°F (150°C) after removing crust if your oven runs hot.

Bring a large kettle of water to a simmer for a water bath (bain-marie). Line a roasting pan or deep baking dish large enough to hold the springform pan.

Prepare the cream cheese base

In a large mixing bowl (or bowl of a stand mixer fitted with the paddle), beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add both sugars and beat on medium speed until combined and slightly creamy, about 1–2 minutes. Scrape down sides.

Add the sour cream and Mexican crema (if using) and beat on low speed just until combined, about 30 seconds. Scrape down sides.

Add the eggs one at a time, mixing on low speed and just until each is incorporated. Do not overbeat—overmixing incorporates too much air which can cause cracking.

Stir in the vanilla extract, ground cinnamon, ancho chili or smoked paprika (if using), lime zest, all-purpose flour, and kosher salt on low speed until evenly distributed.

Pour the filling into the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan inside the prepared roasting pan. Pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan, creating a water bath to moderate oven temperature and help prevent cracking.

Bake the cheesecake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken (it will continue to set as it cools). Rotate the pan halfway through baking for even browning if your oven has hot spots.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking by cooling slowly.

Remove the cheesecake from the water bath and cool completely on a wire rack for another hour. Then refrigerate (uncovered or lightly covered) for at least 6 hours, preferably overnight, until fully chilled and set.

If the cajeta or dulce de leche is very thick, warm it gently in a microwave-safe bowl for 20–30 seconds or in a small saucepan over low heat until pourable but not hot.

Remove the cheesecake from the springform pan and transfer to a serving plate. Spoon the warm cajeta over the top and allow it to drizzle down the sides; use a spatula to spread if desired.

Sprinkle the toasted chopped pecans evenly over the cajeta. Dust lightly with powdered sugar if using and serve with lime wedges on the side.

Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean slices. Store any leftovers covered in the refrigerator for up to 5 days.