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.