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Mexican Chocolate Cheesecake

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  • Prep 30 min
  • Total 8 hr 40 min
  • Servings 16
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Planning a Mexican menu? Complete the meal with this heavenly cheesecake—the cinnamon and chili powder add authentic flavor.
Updated Jul 21, 2011
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Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

450 Calories, 33g Total Fat, 5g Protein, 32g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
300
Total Fat
33g
50%
Saturated Fat
18g
90%
Trans Fat
1 1/2g
Cholesterol
120mg
40%
Sodium
250mg
10%
Potassium
170mg
5%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
6%
Sugars
23g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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