Capirotada Cheesecake Recipes

CAPIROTADA CHEESECAKE

Steps:

• Heat oven to 325°F.
• Chop 8 oz. piloncillo; place in small saucepan. Add 2 Tbsp. water; cook on medium heat 5 min. or until piloncillo is dissolved, stirring constantly. Cool.
• Meanwhile, mix graham crumbs and 3 Tbsp. butter; press onto bottom of 9-inch springform pan. Bake 10 min.; cool.
• Beat cream cheese and piloncillo syrup in small bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Chop remaining piloncillo; place in saucepan. Add remaining 3 Tbsp. plus 1 tsp. water; cook and stir until piloncillo is completely dissolved. Cool. Reserve 2 Tbsp. syrup for later use. Toss bread cubes with raisins, remaining syrup and remaining butter; spoon over cheesecake batter.
• Bake 1 hour 10 min. or until center is almost set, covering loosely with foil for the last 20 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Drizzle with reserved piloncillo syrup.

MEXICAN CAPIROTADA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
• Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
• Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

CAPIROTADA

Steps:

• Heat the oven to 350° F.
• Put the piloncillo and water in a saucepan over medium heat, and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside.
• In a large bowl, mix together the torn bread, raisins, peanuts, and coconut. Gently mix in the queso fresco and bananas.
• In another large bowl, whisk together the piloncillo syrup, cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly mixed.
• Put the torn bread mixture into a deep 9" x 13" baking dish. Pour the cream mixture over the bread mixture. Cover with foil and bake for 40 minutes. Remove the foil and bake, uncovered, until the bread pudding is golden brown, an additional 25 minutes.
• Serve immediately with whipped cream, if desired. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in a 325° F oven.

EASY CAPIROTADA

Steps:

• Preheat oven to 350°F.
• Peel the apples then core and chop into 1 inch cubes.
• Spread the margarine on the bread and cut into one inch cubes. Place half in a 1 1/2 quart baking dish and sprinkle with half of the apples, raisins and apricots. Repeat with next layer.
• Now in a small sauce pan, bring the syrup, cloves and cinnamon to a simmer. Cover and remove from heat.
• With a small strainer, remove the cloves and stick from the syrup and toss them. Pour this over the bread mix in dish.
• Mix well enough to distribute the syrup.
• Bake for 20 minutes and serve warm.