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!
sleeve graham crackers
M&M's® Chili Nut
semisweet chocolate chips
8-ounce packages cream cheese, room temperature
unsweetened cocoa powder
chopped M&M's® Chili Nut
semi-sweet chocolate chips
heavy whipping cream
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.
I chilled mine over night. Cheesecake likes to puff up on sides, I cut my crusted sides off to make cheesecake flat on top.