Mexican Chocolate Chip Cheesecake

Mexican Chocolate Chip Cheesecake is a delightful fusion of rich chocolate and creamy cheesecake, infused with the warm spices of traditional Mexican desserts. This decadent treat is perfect for gatherings or a special occasion, offering a unique twist on classic cheesecake. With its smooth texture and a hint of cinnamon, this cheesecake will surely impress your family and friends. Follow this easy recipe to create a mouthwatering Mexican Chocolate Chip Cheesecake that will have everyone asking for seconds!

Ingredients

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon cocoa powder (optional, for garnish)

Instructions

Step 1: Prepare the Crust

In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven and let it cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup of sugar and continue to beat until well combined. Mix in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream and ground cinnamon until the mixture is smooth.

Step 3: Add Chocolate Chips

Gently fold in the semi-sweet chocolate chips into the cheesecake batter until evenly distributed.

Step 4: Bake the Cheesecake

Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven at 350°F (175°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Step 5: Chill and Serve

Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results. Before serving, dust with cocoa powder if desired. Slice and enjoy your Mexican Chocolate Chip Cheesecake!

FAQs

Can I use a different type of chocolate for this cheesecake?

Absolutely! You can use dark chocolate, milk chocolate, or even white chocolate chips for a different flavor profile.

How do I store leftover cheesecake?

Leftover cheesecake can be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator before serving.

What can I serve with Mexican Chocolate Chip Cheesecake?

This cheesecake pairs wonderfully with whipped cream, fresh berries, or a drizzle of chocolate sauce for an extra indulgent treat.