MEXICAN CHOCOLATE CHEESECAKE RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 17
Steps:
- 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%
HOT CHOCOLATE CHEESECAKE
Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
- Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
- For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
- Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
- Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
- Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
MEXICAN CHOCOLATE CHEESECAKE
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.
Provided by toozie
Categories Dessert
Time 1h50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 305.1, Fat 25.1, SaturatedFat 14.4, Cholesterol 97.7, Sodium 173.7, Carbohydrate 18.6, Fiber 1.1, Sugar 16.3, Protein 4.5
MEXICAN CHOCOLATE CAKE
This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.
Provided by Valerie
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
- In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g
More about "mexican chocolate cheesecake recipes"
MEXICAN CHOCOLATE CHEESECAKE | 12 TOMATOES
From 12tomatoes.com
4.8/5 (8)Servings 12Cuisine AmericanCategory Dessert
- Preheat oven to 350˚F. Combine crushed graham crackers, cinnamon, and melted butter to form the crust. Press crust mixture into the bottom and sides of a 9-inch pie pan and bake for 8 to 10 minutes. Set aside. Reduce oven to 300˚F.
- In a small saucepan melt chocolate chips and cream over medium-low heat, stirring constantly. Remove from heat and set aside for 10 minutes.
- Using an electric mixer beat together cream cheese, sugar, chili powder, cinnamon, and vanilla until fluffy and blended. Add eggs one at a time and beat again after each one. Pour melted chocolate into cheesecake batter and blend well.
- Pour cheesecake batter into crust and bake for 1 hour or until set (center should still be jiggly). Turn oven off and prop the oven door open with a wooden spoon. Allow cheesecake to remain in oven cooling oven for 30 minutes.
11 BEST MEXICAN CHOCOLATE RECIPES: MEXICAN HOT …
From parade.com
Estimated Reading Time 2 mins
MEXICAN CHOCOLATE CHEESECAKE | DIXIE CRYSTALS
From dixiecrystals.com
MEXICAN CHOCOLATE CHEESECAKE - SWEET LIFE
From sweetlifebake.com
MEXICAN CHOCOLATE CHEESECAKE RECIPE
From lifemadedelicious.ca
MEXICAN CHOCOLATE CHEESECAKE | IMPERIAL SUGAR
From imperialsugar.com
CHOCOLATE CHEESECAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MEXICAN CHOCOLATE KAHLUA CHEESECAKE - MUY BUENO
From muybuenoblog.com
MINI NO-BAKE CHEESECAKES RECIPE
From allrecipes.com
OUR CHEESECAKE RECIPES | OFFICIAL LA LECHERA® - GOODNES
From goodnes.com
33 BEST CHEESECAKE BARS - EASY CHEESECAKE BAR RECIPES - DELISH
From delish.com
COSTCO MEXICAN HOT CHOCOLATE DESSERTS | HUNKER
From hunker.com
MEXICAN HOT CHOCOLATE CHEESECAKE BARS | ALLRECIPES
From allrecipes.com
MEXICAN-CHOCOLATE AND MASCARPONE CHEESECAKE RECIPE
From recipeland.com
MINI MEXICAN CHOCOLATE CHEESECAKES RECIPE | MYRECIPES
From myrecipes.com
MEXICAN CHOCOLATE CAKE RECIPE WITH CINNAMON - THE SPRUCE EATS
From thespruceeats.com
MEXICAN CHEESECAKE, THE ULTIMATE RECIPE - HORNO MX
From hornomx.com
27 MEXICAN DESSERT RECIPES - EASY MEXICAN DESSERTS - REDBOOK
From redbookmag.com
EASY MEXICAN CHOCOLATE CHEESECAKE – THE LADLE BEARER
From the-ladle-bearer.com
KETO MEXICAN CHOCOLATE CHEESECAKE MOUSSE - LOW-CARB, SO SIMPLE
From lowcarbsosimple.com
MEXICAN CHOCOLATE SOPAPILLA CHEESECAKE - WHATS COOKING LOVE?
From whatscookinglove.com
COPYCAT CRUMBL COOKIES | THE RECIPE CRITIC
From therecipecritic.com
MEXICAN CHOCOLATE CHEESECAKE - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #desserts #eggs-dairy #mexican #easy #holiday-event #cakes #chocolate #cheese #number-of-servings #3-steps-or-less #4-hours-or-less
You'll also love