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Chocolate Chili Cheesecake

A rich chocolatey cheesecake filled with a sweet chili spice makes this Chocolate Chili Cheesecake an edgier version of the original recipe!
Prep Time8 hrs 15 mins
Cook Time1 hr
Total Time9 hrs 15 mins
Course: Dessert
Cuisine: Mexican
Servings: 12 slices
Calories: 572kcal

Ingredients

CRUST

  • 1 sleeve graham crackers
  • 1/4 cup sugar
  • 1/2 cup M&M's® Chili Nut
  • 6 Tbs melted butter

FILLING

  • 1 1/2 cups semisweet chocolate chips
  • 4 8-ounce packages cream cheese, room temperature
  • 1 1/4 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp chili powder
  • 4 large eggs
  • 1 cup chopped M&M's® Chili Nut
  • Whip cream

GANACHE

  • 1 cup semi-sweet chocolate chips
  • 2/3 cup heavy whipping cream

Instructions

  • Preheat oven to 350.
  • Butter the bottom and sides of a 9" spring-form pan.
  • In food processor blend together your graham crackers, sugar, M&M's® Chili Nut until coarse. Pulse in your butter until it becomes moist.
  • Press onto bottoms and up sides of prepared pan and bake for about 10 minutes or until it appears set, set aside to cool.
  • In double boiler melt your chocolate chips until smooth, remove and let cool slightly.
  • Meanwhile in large bowl mix together with hand mixer or stand mixer your cream cheese, sugar and cocoa powder until creamy and combined.
  • Add in your eggs one at a time, mixing well after each addition.
  • Mix in your melted chocolate until blended then fold in your chopped M&M's® Chili Nut.
  • Pour cheesecake over prepared crust and bake for about one hour or until center just seems set.
  • Remove from oven and remove the ring from the spring-for pan, let cool until it becomes room temperature.
  • Cover with plastic wrap and refrigerate 8 hours to overnight.
  • Once cool and set make your ganache by placing chocolate chips in bowl and heating your heavy whipping cream in saucepan until simmering.
  • Once simmering pour your cream over your chocolate chips and cover for 2-3 minutes.
  • Remove cover and stir until all blended together, let cool for about 10-15 minutes.
  • Once cooled pour over your cheesecake and place in refrigerator for a few minutes until ganache sets.
  • Remove from refrigerator and top with whip cream.

Notes

I chilled mine over night. Cheesecake likes to puff up on sides, I cut my crusted sides off to make cheesecake flat on top.

Nutrition

Calories: 572kcal | Carbohydrates: 64g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 109mg | Potassium: 270mg | Fiber: 4g | Sugar: 55g | Vitamin A: 565IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 3.3mg