Rich chocolate cheesecake packs an unexpected kick in this creamy and decadent dessert. This was a big hit every time I made it for Holidays.
Spiced Chocolate Cheesecake
2015-10-28 20:34:54
Serves 12
Prep Time
15 min
Total Time
8 hr 30 min
Ingredients
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 1 teaspoon ground cinnamon
- 3 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 3 eggs
- 8 oz bittersweet baking chocolate, melted, cooled
- 3/4 cup whipping cream
- 1 teaspoon vanilla
- 1/2 teaspoon ancho chile pepper powder
- Whipped topping, if desired
Instructions
- Heat oven to 325ºF. In medium bowl, break up cookie dough. Stir in 1/2 teaspoon of the cinnamon. In ungreased 9-inch springform pan, press dough in bottom and 1 inch up side to form crust.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Beat in melted chocolate, whipping cream, vanilla, chile pepper powder and remaining 1/2 teaspoon cinnamon. Pour over crust.
- Bake 1 hour to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from side of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 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. Cover loosely; refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan to loosen cheesecake; carefully remove side of pan. Cover; refrigerate any remaining cheesecake. Top with whipped topping.
Notes
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Serving
- Calories 580, Total Fat 43g, Sodium 300mg, Total Carbohydrate 44g, Fiber 2g, Protein 8g
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