Nutritional Info

Nutrition Facts

Serving Size 1 (134g)

Calories 453
Calories from Fat 331 (73%)
Amount Per Serving %DIV
Total Fat 36.7g 56%
Saturated Fat 23.7g 119%
Monounsaturated Fat 11g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 163.2mg 54%
Sodium 419.9mg 18%
Potassium 182.2mg 4%
Total Carbohydrate 10.8g 4%
Dietary Fiber 0.2g 1%
Sugars 6g
Protein 8g 16%

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Recipe Description
There is a little Mexican restaurant in El Paso that has been around a long, long time. Back in the 1930s when it was called Tony's Place, the owner, Antonio Flores, had false walls constructed within this old adobe building at the edge of town to conceal the bootlegging and slot machines that were a good part of the restaurant's trade in those days. Movie stars, politicians, and other celebrities flocked there, and when prohibition came to an end, they kept returning, by then hooked on the food. Now Tony's grandson, Leo Duran, with his wife, Fran, serves basically the same traditional dishes in the very same building, including a cheesecake like this, with its satiny ribbons of sweet cajeta. The rich character of this cheesecake makes it best to follow a lighter entree.
Prep time
1 hr 20 min
Cook time
1 hr
Ready In
2 hr 20 min


Serves Tool

Serves To:USMetric
1 Cup(c)  cajeta
1/4 Cup(c)  sour cream
1/4 Cup(c)  heavy cream
2 Teaspoon(t)  vanilla extract
1 Teaspoon(t)  orange zest, finely grated
4   large eggs
1/2 Cup(c)  sugar
2 Pound(lb)  cream cheese
1/4 Cup(c)  pecans, chopped
1 Cup(c)  graham cracker crumbs
4 Tablespoon(T)  unsalted butter, melted


Heat the oven to 350 degrees F. Mix melted butter, crumbs, and chopped pecans together in a small bowl. Sprinkle the mixture into the bottom of a 9 inch spring form pan, and pat evenly over the bottom and most of the sides. Chill the crust in the refrigerator while preparing the filling. Beat the cream cheese in a bowl with an electric mixer. Beat in the sugar. Add the eggs and blend just until smooth. Scrape down the sides and bottom of the bowl so the cheese is thoroughly mixed. Stir in the zest, vanilla, cream, and sour cream with a large spoon, blending well. Warm the cajeta and, with a knife, gently stir it into the cream cheese filling so that it just streaks the filling. Bring a large pot of water to a boil. Remove the crust from the refrigerator and cover the bottom and sides of the spring form pan with heavy foil. Slowly pour the filling into the crumb-lined pan. Set a roasting pan on a rack in the middle of the oven and place the filled cake pan in the center. Pour in enough boiling water to come halfway up the sides of the cake pan. Bake for 55 to 60 minutes. The center should still be somewhat soft and jiggly. Leave the oven door open, and turn off the heat. Let the cake remain there for another hour. Remove from the water bath and set on a wire rack to cool completely. Remove the outer rim of the pan and refrigerate until well chilled. This can be refrigerated up to 3 days.

Additional notes

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Cajeta Cheesecake
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