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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

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

Nutrition factsNutrition information

Recipe Tips

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.