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    You are in: Home / Recipes / Mexican Chocolate Cheesecake Recipe
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    Mexican Chocolate Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    toozie's Note:

    My kids love this and we used it to make mini cheesecake bites for a bake sale too. We found the recipe somewhere and tweeked it a little. If you make cheesecake bites in a mini muffin pan you may want to reduce the recipe some as we made 82 with the full recipe.

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    Crust

    Cheesecake

    Directions:

    1. 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. 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.

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    Ratings & Reviews:

    • on October 21, 2011

      55

      Made this as a thank you for an always-helpful couple we know who absolutely love Mexican food, & they loved this cheesecake, too, bringing back two slices for us to savor so we'd know why they like it so much! Definitely a cut above the usual chocolate cheesecake, we thought! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Chocolate Cheesecake

    Serving Size: 1 (84 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 305.1
     
    Calories from Fat 226
    74%
    Total Fat 25.1 g
    38%
    Saturated Fat 14.3 g
    71%
    Cholesterol 97.6 mg
    32%
    Sodium 173.7 mg
    7%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 1.0 g
    4%
    Sugars 16.2 g
    65%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    vanilla wafers

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