Capirotada Cheesecake

1. 1

   Heat oven to 325F.

2. 2

   Chop 8 oz.

3. 3

   piloncillo; place in small saucepan.

4. 4

   Add 2 Tbsp.

5. 5

   water; cook on medium heat 5 min.

6. 6

   or until piloncillo is dissolved, stirring constantly.

7. 7

   Cool.

8. 8

   Meanwhile, mix graham crumbs and 3 Tbsp.

9. 9

   butter; press onto bottom of 9-inch springform pan.

10. 10

    Bake 10 min.

11. 11

    ; cool.

12. 12

    Beat cream cheese and piloncillo syrup in small bowl with mixer until blended.

13. 13

    Add eggs, 1 at a time, beating on low speed after each just until blended.

14. 14

    Pour over crust.

15. 15

    Chop remaining piloncillo; place in saucepan.

16. 16

    Add remaining 3 Tbsp.

17. 17

    plus 1 tsp.

18. 18

    water; cook and stir until piloncillo is completely dissolved.

19. 19

    Cool.

20. 20

    Reserve 2 Tbsp.

21. 21

    syrup for later use.

22. 22

    Toss bread cubes with raisins, remaining syrup and remaining butter; spoon over cheesecake batter.

23. 23

    Bake 1 hour 10 min.

24. 24

    or until center is almost set, covering loosely with foil for the last 20 min.

25. 25

    Run knife around rim of pan to loosen cake; cool before removing rim.

26. 26

    Refrigerate cheesecake 4 hours.

27. 27

    Drizzle with reserved piloncillo syrup.

No additional tips available.