ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Mexican Chocolate Cheesecake

Planning a Mexican menu? Complete the meal with this heavenly cheesecake—the cinnamon and chili powder add authentic flavor.

Error occured While adding it to favorites X
CLOSE
 (3) 2 Reviews
+

Share

  • Prep Time 30 min
  • Total Time 8 hr 40 min
  • Servings 16

Crust

1 1/2
cups crushed vanilla wafer cookies (about 35 cookies)
3/4
teaspoon ground cinnamon
3
tablespoons butter or margarine, melted

Filling

1 1/2
cups semisweet chocolate chips (9 oz)
1/2
cup whipping cream
3
packages (8 oz each) cream cheese, softened
1/2
cup sugar
1/2
teaspoon chili powder, if desired
1/2
teaspoon ground cinnamon
1
teaspoon vanilla
3
eggs

Topping and Garnish

2
cups sweetened whipped cream
1/2
teaspoon ground cinnamon
Chocolate shavings, if desired

Directions

  • 1 Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent 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.
  • 2 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 electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.
  • 3 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 slightly. 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.
  • 4 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.

EXPERT TIPS

Expert Tips

The chili powder complements the chocolate flavor in this cheesecake, rather than making it spicy, but you can leave it out, if you prefer.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
18g,
18%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
120mg
120%;
Sodium
250mg
250%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
23g
23%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
More To Explore
powered by ZergNet
Save Money on Your Favorite Brands
when you buy FOUR any flavor/variety Totino's® Crisp Crust Party Pizza® Products (Excluding Party Pizza ...
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close