Mexican Chocolate Cheesecake

Indulge your senses with this decadent Mexican Chocolate Cheesecake, a luxurious dessert that blends creamy richness with bold, spicy flavors. Featuring a buttery graham cracker crust kissed with cinnamon, this cheesecake boasts a silky-smooth filling infused with melted Mexican chocolate, a hint of vanilla, and a dash of cayenne for a subtle kick. The perfect balance of sweetness and spice makes this dessert a standout treat for special occasions or simple indulgence. Baked to perfection with care to prevent cracking, it's topped with whipped cream and chocolate shavings for an elegant finish. Whether you’re hosting a fiesta or craving a show-stopping dessert, this Mexican Chocolate Cheesecake promises to delight every palate. Keywords: Mexican Chocolate Cheesecake, creamy dessert, cinnamon graham cracker crust, chocolate spice dessert, cayenne-infused cheesecake, special occasion dessert.

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 0.5 teaspoons ground cinnamon
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 4 ounces Mexican chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground cayenne (optional, for a spicy kick)
• 1 cup whipped cream (optional, for serving)
• 2 tablespoons chocolate shavings (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.

Step 2

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and 0.5 teaspoons of ground cinnamon. Stir in the melted butter until the mixture resembles wet sand.

Step 3

Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake the crust for 8-10 minutes, then remove it from the oven and let it cool completely.

Step 4

In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes.

Step 5

Add the eggs, one at a time, beating well after each addition.

Step 6

Mix in the melted Mexican chocolate, vanilla extract, 1 teaspoon of cinnamon, and the optional cayenne pepper if using. Beat until well combined.

Step 7

Pour the cheesecake batter over the cooled crust, spreading it out evenly.

Step 8

Bake in the preheated oven for 50-60 minutes, or until the center is just set and slightly wobbly. Avoid overbaking.

Step 9

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

Step 10

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight.

Step 11

When ready to serve, release the cheesecake from the springform pan. Top with whipped cream and chocolate shavings, if desired.

Step 12

Slice and serve chilled. Enjoy your Mexican Chocolate Cheesecake!

Nutrition Facts

Serving size	1684.2 grams (1684.2g)

Amount per serving	% Daily Value*
Calories	6345

Total Fat 456.60g	585%
Saturated Fat 272.70g	1364%
Polyunsaturated Fat NaNg
Cholesterol 1750mg	583%
Sodium 3632mg	158%
Total Carbohydrate 500.60g	182%
Dietary Fiber 15.20g	54%
Total Sugars 374.00g
Protein 88.40g	177%

Vitamin D 123IU	615%
Calcium 1155mg	89%
Iron 16mg	88%
Potassium 1867mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 5.5%

Carbs: 31.0%