Mexican Chocolate Cheesecake

Serves: 16

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

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Cook Time:
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1 1/2 cups crushed vanilla wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons butter, melted
1 1/2 cups semisweet chocolate chips (9 oz)
1/2 cup whipping cream
3 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon chili powder, if desired
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 eggs
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.


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