New Mexican Spiced Cheesecake

Ingredients

The New Mexican Spiced Cheesecake differs from the traditional German Käsekuchen in terms of flavor profile and spices used. While the original Käsekuchen is typically flavored with vanilla and lemon zest, the New Mexican version incorporates warm spices like cinnamon, nutmeg, and chili powder to give it a distinct Southwestern twist. Additionally, the crust of the New Mexican Spiced Cheesecake includes crushed pecans, adding a nutty element to the dessert. We alse have the original recipe for Käsekuchen, so you can check it out.

• 2 cups (250g) graham cracker crumbs 2 cups (250g) graham cracker crumbs
• 1 cup (120g) crushed pecans 1 cup (120g) crushed pecans
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 2 cups (450g) cream cheese, softened 2 cups (450g) cream cheese, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 4 large eggs 4 large eggs
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 37g, 26g
• Protein: 7g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a mixing bowl, combine the graham cracker crumbs, crushed pecans, and melted butter. Press the mixture into the bottom of a 9-inch (23cm) springform pan to form the crust.
3. 3.
   In a separate bowl, beat the cream cheese, sugar, cinnamon, nutmeg, and chili powder until smooth and creamy.
4. 4.
   Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract.
5. 5.
   Pour the cream cheese mixture over the crust in the springform pan.
6. 6.
   Bake for 50-60 minutes or until the center is set and the top is lightly golden.
7. 7.
   Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
8. 8.
   Once chilled, remove the sides of the springform pan and serve the New Mexican Spiced Cheesecake chilled.

Treat your ingredients with care...

• Pecans — Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant before crushing them for the crust. This will enhance their flavor.
• Cream cheese — Make sure the cream cheese is softened at room temperature before using to ensure a smooth and creamy texture in the cheesecake.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the cream cheese mixture.
• Serve the cheesecake with a dollop of whipped cream and a sprinkle of cinnamon on top.
• If you prefer a sweeter crust, you can add a tablespoon of brown sugar to the graham cracker and pecan mixture.
• To prevent cracks on the surface of the cheesecake, place a shallow pan of water on the bottom rack of the oven while baking.
• Allow the cheesecake to cool gradually by turning off the oven and leaving the door slightly ajar for about 30 minutes before removing it.

Serving advice

Slice the New Mexican Spiced Cheesecake into wedges and serve chilled. It pairs well with a drizzle of caramel sauce or a scoop of vanilla ice cream on the side.

Presentation advice

Garnish each slice of cheesecake with a sprinkle of ground cinnamon and a few crushed pecans for an elegant touch. Serve on a dessert plate with a decorative swirl of caramel sauce.