Capirotada, or Mexican bread pudding, is traditionally enjoyed during Lent—but this cheesecake version tastes delicious anytime!
What You Need
Original recipe yields 12 servings
12 oz. piloncillo (Mexican brown loaf sugar), divided
1/3 cup water, divided
1-1/2 cups graham cracker crumbs
6 Tbsp. butter, melted, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 cups cubed day-old French bread (1/2 inch)
1/2 cup raisins
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Let's Make It
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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
The piloncillo syrups can be prepared ahead of time. Chop and measure the piloncillo as directed, placing the different amounts in separate bowls. Mix with the water as directed, then let stand overnight before using to prepare syrups.
How to Easily Cut the Cheesecake
Since the bread topping for this cheesecake is crunchy, use a serrated knife to cut the cheesecake to serve.
Where to Find the Piloncillo
Piloncillo can be purchased at any Latin grocery store and is usually found in 2 different sizes. For this cheesecake recipe, the smaller cones were used with each cone weighing about 1 oz.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 50g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.