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Mexican Chocolate Cheesecake

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

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.

  • 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 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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