Capirotada Cheesecake 
A creamy Mexican bread pudding-inspired cheesecake swirled with cinnamon, caramel, and rich dulce de leche! 
Prep time: 25 minutes
Cook time: 1 hour
Total time: 1 hour 25 minutes + chilling
Yield: 10 servings
Ingredients:
For the crust:
* 2 cups crushed cinnamon cookies or graham crackers
* 1/2 cup melted butter
* 2 tablespoons brown sugar
For the cheesecake filling:
* 3 (8 oz) blocks cream cheese, softened
* 1 cup sour cream
* 1 cup sweetened condensed milk
* 3/4 cup sugar
* 3 eggs
* 1 tablespoon vanilla extract
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg
For the swirl:
* 1/2 cup melted chocolate
* 1/2 cup dulce de leche or caramel sauce
For topping:
* Whipped cream
* Extra caramel drizzle
* Optional chopped pecans or raisins
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix crushed cookies, butter, and brown sugar until combined. Press firmly into the bottom of the pan.
3. Bake crust for 8 minutes, then let cool.
4. In a large bowl, beat cream cheese until smooth. Add sour cream, condensed milk, sugar, vanilla, cinnamon, and nutmeg.
5. Mix in eggs one at a time until fully incorporated.
6. Pour cheesecake filling over the crust.
7. Drizzle melted chocolate and dulce de leche over the top. Use a knife to create beautiful swirls.
8. Bake for 55–60 minutes or until the center is slightly jiggly.
9. Turn off oven and let cheesecake rest inside for 20 minutes.
10. Chill in the refrigerator for at least 4 hours or overnight.
11. Top with whipped cream and extra caramel before serving.
Pro Tip:
For an authentic capirotada flavor, add a few soaked raisins and toasted pecans into the cheesecake batter before baking! 
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