Ancho-Chocolate Cheesecake
Prep time20 min
Total time6hr 30min
ServingsMakes 16 servings.
Ingredients
- 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
Preparation
- 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.
Recipe Tips
- Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions. - Where to Buy Ancho Pepper Powder
Look for ancho pepper powder in Mexican grocery stores where it is typically found next to the dried chiles or packaged herbs.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 380 |
| % Daily Value* | |
| Total fat 28g | |
| Saturated fat 16g | |
| Cholesterol 125mg | |
| Sodium 310mg | |
| Carbohydrate 30g | |
| Dietary fiber 2g | |
| Total sugars 23g | |
| Protein 6g | |
| Vitamin A | 20 %DV |
| Vitamin C | 0 %DV |
| Calcium | 6 %DV |
| Iron | 8 %DV |
