Mexican Chocolate Cheesecake
The chili powder complements the chocolate flavor in this cheesecake, rather than making it spicy, but you can leave it out, if you prefer.
Ingredients
- CRUST:
- 1 1/2 1 1/2 35 cups crushed vanilla wafer cookies (about 35 cookies)
- 3/4 3/4 3/4 teaspoon ground cinnamon
- 3 3 3 tablespoons butter or margarine, melted
- FILLING:
- 1 1/2 1 1/2 1/2 cups semisweet chocolate chips (9-ounces)
- 1/2 1/2 1/2 cup whipping cream
- 3 3 3 (8-ounces each) packages cream cheese, softened
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 teaspoon chili powder, if desired
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1 1 1 teaspoon vanilla
- 3 3 3 eggs
- TOPPING AND GARNISH:
- 2 2 2 cups sweetened whipped cream
- 1/2 1/2 1/2 teaspoon ground cinnamon
- Chocolate shavings, if desired
Details
Servings 16
Preparation time 30mins
Cooking time 490mins
Adapted from bettycrocker.com
Preparation
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to stop leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electrical mixer on medium speed until fluffy. Beat in eggs, one by one, just until blended. Stir in chocolate mixture. Pour filling over crust.
Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles barely. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.
1 Serving Calories450 ( Calories from Fat300), % Daily Value Total Fat33g33% (Saturated Fat18g,18% Trans Fat1 1/2g1 1/2% ), Cholesterol120mg120%; Sodium250mg250%; Total Carbohydrate32g32% (Dietary Fiber1g1% Sugars23g23% ), Protein5g5%