Mexican Chocolate Cheesecake Recipe

Name: Mexican Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups crushed vanilla wafers; 3/4 teaspoon ground cinnamon; 3 tablespoons butter or 3 tablespoons margarine, melted; Cheesecake; 1 1/2 cups semi-sweet chocolate chips; 1/2 cup whipping cream; 3 (8 ounce) packages cream cheese, softened; 1/2 cup sugar; 1/16 teaspoon cayenne pepper, if desired, adjust to taste; 1 teaspoon ground cinnamon; 1 teaspoon vanilla; 3 eggs

Servings: persons

Crust
1 1/2 cups crushed vanilla wafers
3/4 teaspoon ground cinnamon
3 tablespoons butter or 3 tablespoons margarine, melted
Cheesecake
1 1/2 cups semi-sweet chocolate chips
1/2 cup whipping cream
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/16 teaspoon cayenne pepper, if desired, adjust to taste
1 teaspoon ground cinnamon
1 teaspoon vanilla
3 eggs

1
Heat oven to 350 degrees. Wrap outside bottom and side of 8 or 9 inch springform pan with heavy duty foil. (to prevent leaks) Spray inside of pan with cooking spray. Grind and mix wafers with 3/4 tsp cinnamon (I use a food processor or blender) mix in melted butter; press into bottom of pan. Note: If making Mini's put small amout of crust mix in each muffin liner and tamp down. Bake crust 8 to 10 minutes or until set. (For Mini's just a few minutes) Reduce oven temperature to 300 degrees. Cool crust 10 minutes before filling.
2
In 2 quart saucepan, melt chocolate chips and cream over medium - low heat; stir until smooth. In large bowl, beat cream cheese, sugar, pepper, 1/2 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour over crust. Bake at 350 degrees for 1 hour or until edge of cheesecake is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan again; remove side of pan. Top with whipped cream and sprinkle remaining 1/2 tsp cinnamon if desired. You can also put some chocolate shavings on top to fancy it up. Store in refridgerator. Note: Mini's take about 12 min to cook.

1255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust, 1 1/2 cups crushed vanilla wafers, 3/4 teaspoon ground cinnamon, 3 tablespoons butter or 3 tablespoons margarine, melted, and more.

Yes, Mexican Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Cheesecake

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