Ingredients for Mexican Chocolate Cheesecake
- Vanilla Wafers
- Ground Cinnamon
- Butter
- Semi Sweet Chocolate Chips
- Whipping Cream
- 3 (8-ounce) packages cream cheese
- 1 ½ cups granulated sugar
- Cayenne Pepper
- 2 teaspoons vanilla extract
- 4 large eggs
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How to Make Mexican Chocolate Cheesecake
- Preheat oven to 350°F (175°C).
- Wrap the outside bottom and sides of an 8 or 9-inch springform pan with heavy-duty foil.
- Spray the inside of the pan with cooking spray.
- In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ¾ teaspoon ground cinnamon, and 6 tablespoons of melted butter. Mix until well combined.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes, or until set.
- Reduce oven temperature to 300°F (150°C).
- Cool the crust for 10 minutes before adding the filling.
- In a 2-quart saucepan, melt 12 ounces of semi-sweet chocolate chips and ½ cup of heavy cream over medium-low heat. Stir until smooth and set aside to cool slightly.
- In a large bowl, beat 3 (8-ounce) packages of cream cheese, 1 ½ cups of granulated sugar, ¼ teaspoon of black pepper, ½ teaspoon ground cinnamon, and 2 teaspoons of vanilla extract with a mixer on medium speed until fluffy.
- Beat in 4 large eggs, one at a time, just until blended.
- Gently stir in the cooled chocolate mixture.
- Pour the filling over the cooled crust.
- Bake at 300°F (150°C) for 1 hour, or until the edge of the cheesecake is set 2 inches from the edge of the pan, but the center still jiggles slightly.
- Turn off the oven. Open the oven door 4 inches and leave the cheesecake in the oven for 30 minutes.
- After removing the cake from the oven, run a metal spatula around the edge of the pan.
- Cool on a wire rack for 30 minutes.
- Refrigerate for at least 6 hours, or preferably overnight.
- Run a spatula around the edge of the pan again.
- Remove the side of the pan.
- Top with whipped cream and sprinkle with the remaining ½ teaspoon of cinnamon, if desired. You can also add chocolate shavings for extra flair.
- Store in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
65g
Fat
71g
Carbs
6g
