What do you love about summertime in your hometown? Maybe it’s minor league baseball games or grilling hot dogs in the backyard. Cooling off in the local swimming hole or drinking iced tea on the porch, chatting with neighbors. Maybe you love camping or the fireworks on the 4th of July. Or maybe, if you’re very lucky, you love summertime in your hometown for the ripe, juicy berries that sweeten the long, hot months of Texas summer.
H-E-B’s My Hometown Twisters celebrate the things that make Texas hometowns special, from the Gulf to the Panhandle and everywhere in between. With two delicately-spiced cinnamon-sugar cookies sandwiched around a cream cheese frosting center, each My Hometown Twister is stamped with the name of a Texas town and a nod towards what makes each one special—whether it’s summertime, or all the time.
And if your hometown just so happens to be known for berries, well, you know that they’re best enjoyed as-is. Strawberries or raspberries, these fresh Texas fruits don’t need to be fussed over. But they might enjoy a little accompaniment, something to harmonize with their bright, fresh flavor. This My Hometown Twisters Cinnamon-Sugar Cheesecake has a cookie crumb crust, packed with the flavor of H-E-B’s ode to Texas hometowns. A no-bake cream cheese filling means it comes together in a snap, and you won’t have to keep your oven on all afternoon to make it—just pop it in the refrigerator to set. If you have a sweet tooth, an optional cinnamon-sugar topping adds a little extra sugary goodness to this cool, creamy treat.
It comes together in a snap for a welcome addition to any of your favorite summer activities, gatherings, and celebrations—all it needs is a few perfect Texas berries to complete the picture. And it’s all To Texas, With Love, from H-E-B.
My Hometown Twisters Cinnamon-Sugar Cheesecake
Makes 1 9-inch cheesecake
- 18 My Hometown Twisters Sandwich Cookies
- 2 tablespoons melted unsalted butter
- 1 8-ounce package of cream cheese, softened
- 1 cup sweetened condensed milk
- Juice from ½ lemon (about 2 tablespoons)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon, divided
- 1 teaspoon granulated sugar
- Sliced strawberries or raspberries (or select fruit in season), for serving
- Heat oven to 350.
- Put cookies in a resealable plastic bag. Roll with a rolling pin until the cookies are finely and evenly crumbled. (Alternatively, you could pulse the cookies in a food processor until finely crumbled, but be careful not to grind them into a paste.)
- Pour the cookie crumbs into a mixing bowl and add the melted butter. Stir to combine.
- Press the cookie crumb mixture into a 9-inch pie plate, taking care to press the crumbs up the side of the plate and making sure there are no gaps in the crust. Bake for 15 minutes. Remove and let cool.
- In a stand mixer or using an electric handheld mixer, beat the cream cheese until completely smooth—you should see no lumps. Add the sweetened condensed milk, lemon juice, vanilla, and ½ teaspoon cinnamon.
- Pour cream cheese mixture into the cooled pie crust and refrigerator until fully set, about 2 hours.
- (Optional) Before serving, combine the remaining ½ teaspoon cinnamon and sugar in a small bowl. Sprinkle over the cheesecake (a mesh strainer will help you get an even coating). Serve with sliced strawberries, raspberries, or whatever fruit is in season.