This cheesecake was born out of two desires:
1. To make a Mexican-inspired cheesecake to go along with a meal.
2. To use up a can of Dulce De Leche I bought unexpectedly.
For more information, see below:
Collin and I are part of a marriage group that meets once a week, and it’s always an adventure to figure out how to make dinner for 12 as opposed to our usual 2. Things get even more interesting when you have a couple doing the Whole30 (obviously not us; I’m sharing a cheesecake recipe for pete’s sake!). After some recipe scrutinizing around the internet, I settled on this pork and decided to make it a Mexican night, having everything on hand for salads, cauliflower rice bowls, or tacos. Long before I planned out dinner, I was pondering what to make for dessert. I knew I wanted to make something churro-y, but I wasn’t up for frying the dough or going through the process to make actual churros. So I started thinking, hmm… cinnamon and sugar… what goes well with cinnamon and sugar?
This led me on a search for something to pair with these flavors. I had made Mexican Chocolate Cheesecake before with cayenne pepper and chocolate, but I was hoping for all sweet and no spice-except for the cinnamon. So I stumbled across this can of Dulce De Leche while in search of salted caramel sauce (none to be found) and determined to figure out how to use this mystery ingredient. I had heard of it before from students, most of them being Latino, but hadn’t tried it myself.
So I ventured into cheesecake baking with a little help from Taste of Home and Sally, and lo and behold, this beauty was born! It’s a smooth, gently spiced cheesecake, and the dulce de leche within and on top of the cheesecake bring it together with a caramelly sweetness. The cinnamon graham cracker crust takes the churro-spice flavor over the top.
My husband, who basically opposes all non-chocolate desserts, took a bite of this cheesecake and declared it, “Your best one yet!” I highly recommend that you make it yourself; then you can let me know if you agree!