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



Total Time






1 1/2
cups crushed vanilla wafer cookies (about 35 cookies)
teaspoon ground cinnamon
tablespoons butter or margarine, melted
1 1/2
cups semisweet chocolate chips (9 oz)
cup whipping cream
packages (8 oz each) cream cheese, softened
cup sugar
teaspoon chili powder, if desired
teaspoon ground cinnamon
teaspoon vanilla
Topping and Garnish
cups sweetened whipped cream
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*:
    • 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.