Ancho-Chocolate Cheesecake

Name: Ancho-Chocolate Cheesecake
Prep time: 20 min
Total time: 390 min
Yield: 16
Ingredients: 18 OREO Cookies, crushed (about 2 cups); 2 Tbsp. butter or margarine, melted; 4 pkg. brick cream cheese, softened; 1 cup sugar; 2 Tbsp. ancho chile pepper powder; 1½ pkg. bittersweet baking chocolate (6 oz.), melted; 4 eggs

End your Mexican fiesta with our favorite spiced chocolate cheesecake. This creamy chocolate dessert is made with ancho chile pepper in an OREO Cookie crust.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

18 OREO Cookies, crushed (about 2 cups)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
2 Tbsp. ancho chile pepper powder
1½ pkg. (4 oz. each) bittersweet baking chocolate (6 oz.), melted
4 eggs

Directions

Heat oven to 325ºF.

Mix crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese and sugar with mixer until well blended. Add pepper powder and chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.

Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.