Capirotada Cheesecake

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Capirotada Cheesecake

nowayjosecuisine588.706 months agoWaivio3 min read

Capirotada Cheesecake is a creative fusion of traditional Mexican bread pudding and rich cheesecake. This delightful dessert combines layers of toasted bread, savory nuts, sweet bananas, and a creamy cheese topping, all drenched in a spiced syrup. Perfect for entertaining or indulging in a sweet treat at home, this cheesecake offers a taste of nostalgia with a modern twist.

Ingredients

Syrup:
💧 5 cups water
🍯 200 grams piloncillo (or brown sugar)
🌰 1 cinnamon stick
🧅 1/4 of a small onion

Capirotada:
🍞 1 loaf of French bread (toasted brown)
🧈 1 stick of butter (melted)
🥜 1 cup peanuts (toasted)
🥥 1 cup shredded unsweetened coconut
🧀 1 cup queso fresco (diced)
🍌 2 bananas (sliced)

Cheesecake Mix:
🧀 2 packs of cream cheese
🥚 4 eggs
🥫 1 can condensed milk
🥛 1 can evaporated milk

Instructions

1- Prepare the Syrup:

In a large pot, combine 5 cups of water, 200 grams piloncillo, 1 cinnamon stick, and 1/4 small onion.
Boil on high heat until the piloncillo dissolves and the onion becomes tender and translucent. Set aside.

2- Prepare the Capirotada:

Preheat the oven to 400°F (200°C).
Arrange slices of French bread on a baking sheet and toast until brown.
Melt 1 stick of butter in the microwave for 30 seconds. Brush the toasted bread with the melted butter.
In a large bowl, mix together the toasted bread, 1 cup peanuts, 1 cup shredded coconut, and 1 cup diced queso fresco.
Pour the syrup over the bread mixture, ensuring all pieces are well soaked. Let it sit until absorbed, then strain and discard excess liquid.

3- Cheesecake Assembly:

Preheat the oven to 385°F (195°C).
In a blender, combine 2 cream cheese packs, 4 eggs, 1 can condensed milk, and 1 can evaporated milk. Blend until smooth.
Spray an oven-safe glass dish with non-stick spray. Pour in half of the cheesecake mix over the soaked bread mixture.
Arrange banana slices over the top. Pour the remaining mix, ensuring not to overfill the pan.
Cover the dish with foil, sprayed on the inside to prevent sticking.

4- Bake:

Place the dish in the preheated oven and bake for 40 minutes.
Allow to cool slightly before serving. Enjoy this dessert hot, warm, or cold.

Cooking Tips:

"Stale" or day-old bread works best as it holds up better to the soaking process.
Adjust the sweetness of the syrup by taste, more or less piloncillo can be used.

Servings: 8-10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Equipment: