Mexican Chocolate Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
A rich and complex cake blending chocolate with hints of almond and cinnamon. Ingredients:
crust: 2 cups chocolate wafers, crushed |
1/4 cup raw sugar(or light brown) |
4 tbsp. butter, softened |
filling: 1 1/2 pounds philly cream cheese |
3/4 cup sugar |
3 large eggs |
10 ounces semi-sweet chocolate, melted and cooled |
1 tbsp. butter, melted |
3/4 tea. almond extract |
1/2 tea. cinnamon |
1/2 cup heavy cream |
Directions:
1. Preheat oven to 350^.
2. Crust:
3. Blend crumbs, sugar and butter completely.
4. Butter sides and bottom of 10 spring-pan.
5. Press crumb mixture onto sides and bottom of pan.
6. Set in fridge.
7. Filling:
8. Blend cream cheese and sugar until smooth.
9. Add eggs one at a time.
10. Add chocolate, butter, almond extract, and cinnamon.
11. Add cream and mix thoroughly.
12. Pour into prepared pan.
13. Bake at 350^ for 55-65 minutes, or until sides are firm.
14. Let cool and refridgerate before serving.
|
|