Mexican Chocolate Cheesecake

By carvalhohm

The chili powder complements the chocolate flavor in this cheesecake, rather than making it spicy, but you can leave it out, if you prefer.

Ingredients

• CRUST:
• 1 1/2 1 1/2 35 cups crushed vanilla wafer cookies (about 35 cookies)
• 3/4 3/4 3/4 teaspoon ground cinnamon
• 3 3 3 tablespoons butter or margarine, melted
• FILLING:
• 1 1/2 1 1/2 1/2 cups semisweet chocolate chips (9-ounces)
• 1/2 1/2 1/2 cup whipping cream
• 3 3 3 (8-ounces each) packages cream cheese, softened
• 1/2 1/2 1/2 cup sugar
• 1/2 1/2 1/2 teaspoon chili powder, if desired
• 1/2 1/2 1/2 teaspoon ground cinnamon
• 1 1 1 teaspoon vanilla
• 3 3 3 eggs
• TOPPING AND GARNISH:
• 2 2 2 cups sweetened whipped cream
• 1/2 1/2 1/2 teaspoon ground cinnamon
• Chocolate shavings, if desired

Preparation

Step 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.

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.

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.

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.

1 Serving Calories450 ( Calories from Fat300), % Daily Value Total Fat33g33% (Saturated Fat18g,18% Trans Fat1 1/2g1 1/2% ), Cholesterol120mg120%; Sodium250mg250%; Total Carbohydrate32g32% (Dietary Fiber1g1% Sugars23g23% ), Protein5g5%