Mexican Chocolate Cheesecake

Mexican Chocolate Cheesecake

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

Prep Time

30

Minutes

Total Time

8:40

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The chili powder complements the chocolate flavor in this cheesecake, rather than making it spicy, but you can leave it out, if you prefer.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 300),
  • Total Fat 33g
    • (Saturated Fat 18g,
    • Trans Fat 1 1/2g),
  • Cholesterol 120mg;
  • Sodium 250mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 1g,
    • Sugars 23g),
  • Protein 5g;
Percent Daily Value*:
    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.