Mommy's Kitchen - Home Cooking & Family Friendly Recipes: Mexican Cheesecake

Sunday, January 11, 2009

Mexican Cheesecake

My sister and my niece are visiting from San Diego this week. We have been doing a lot of catching up and a lot of cooking. My niece made Mexican Cheesecake, it turned out so good that I wanted to share the recipe. She got this recipe from her mother in law who is Mexican. Who would of figured just a few simple ingredients can make such a wonderful cheesecake. I didn't want to bombard her with a array of photos so I only took a few pictures. This recipe was a snap to throw together, everything is mixed in the blender and then poured into prepared graham cracker crusts. The recipe makes two cheesecakes so one to keep and one to share!! Heck they are so good just keep them both for yourself. They turned out so pretty and golden brown on top.

The perfect amount of filling for two pies!!

You can eat this cheese cake plain which is the best. But if you want a bit of fruit then top the cheesecake with your favorite pie filling such as strawberry or cherry. Enjoy!!!!!

* To prevent the graham cracker crust from burning on the edges, I use a handy idea that i got from Ma maw Eaves. She takes a disposable pie plate and cuts out the middle. Invert over a baking pie to prevent crust from getting to brown. With the middle being cut out the pie can still bake without having to cover the whole pie.

Click here to view inverted pie plate tip
Scroll to the end of the post to view.

Mexican Cheesecake

1 - 8oz package cream cheese (softened)
1 - egg
1 - 12 oz can evaporated milk
1 - 14 oz La Lechera condensed milk (sweetened condensed milk)
1 - tsp Mexican vanilla or pure vanilla extract
2 - prepared graham cracker crusts

Preheat oven to 350 degrees. Blend the first 5 ingredients in a blender and blend until creamy. Pour into prepared graham cracker crust. Bake for about 30 minutes or until golden brown. Insert knife to test for doneness when knife comes out clean the cheesecake is done. Let cool, refrigerate and serve. This cheesecake is best served cold.

Click here to print recipe

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Reeni♥ said... #

How delicious! And your right it filled the pie crusts perfectly! What an awesome baker your niece is. It must run in the family!

Patti said... #

Cant wait to try this one!

Heart 4 My Home said... #

What a yummy looking treat! I am definitely going to print this one out.


Live.Love.Eat said... #

LOVE this! I just love the name since I dig Mexican so much!!!!!

Tiffany said... #

That sounds good and looks easy.

Jess said... #

Thanks for commenting! This looks yummy!
Are you interested in my giveaway??
I just didn't want you to miss out if you are!!

Cate said... #

oh, wow. this looks so good-and even like it might be easy to make. delish!

and, i'm so excited to meet another mama cooking blogger.

Ingrid said... #

Yum, I'm printing this out!!

DessertForTwo said... #

Yum! I can't wait to try this--looks so easy! Thanks for sharin'

Anonymous said... #

Gonna try it. Thanks

Topacio Briseno said... #

This recipe is wrong. This needs 2packets of cream cheese since this recipe turned out watery.

Tina Butler said... #

This recipe is not incorrect. Perhaps you have done something wrong, because I make this recipe all the time and it does not turn out watery. This recipe makes two cheesecakes, so I do not know if you made one or two. Sounds like you did not bake it long enough.

Tina Butler said... #

You might have better luck with this recipe. It is the same ingredients, but it is one cheesecake with a homemade crust.

Dulce De Leche Cheesecake