Skip to Content

Mexican Chocolate Cheesecake

  • Save Recipe
  • Prep 30 min
  • Total 8 hr 40 min
  • Servings 16
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Planning a Mexican menu? Complete the meal with this heavenly cheesecake. The cinnamon and chili powder add authentic flavour.
Created Sep 9, 2014
  • Save
  • Share
  • Keep Screen On


  • Crust
  • 1 1/2 cups (175 mL) crushed vanilla wafer cookies (about 35 cookies)
  • 3/4 tsp (3 mL) ground cinnamon
  • 3 tbsp (45 mL) butter or margarine, melted
  • Filling
  • 1 1/2 cups (375 mL) chocolate chips
  • 1/2 cup (125 mL) whipping cream
  • 3 pkgs (250 g each) cream cheese, softened
  • 1/2 cup (125 mL) sugar
  • 1/2 tsp (2 mL) chili powder
  • 1/2 tsp (2 mL) ground cinnamon
  • 1 tsp (5 mL) vanilla
  • 3 eggs
  • Toppings and Garnish
  • 2 cups (500 mL) sweetened whipped cream
  • 1/2 tsp (2 mL) ground cinnamon
  • Chocolate shavings, if desired


  • 1

    Heat oven to 350ºF. 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 300ºF. Cool crust 10 minutes. º

  • 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 300ºF 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.

Expert Tips

  • Tip 1
    Tip : The chili powder complements the chocolate flavour in this cheesecake, rather than making it spicy, but you can leave it out, if you prefer.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved

Explore Categories