# Ancho-Chocolate Cheesecake

Source: https://www.oreo.com/recipe/ancho-chocolate-cheesecake-116073

Servings: 16 · Total time: 6h 30min

End your Mexican fiesta with our favorite spiced chocolate cheesecake. This creamy chocolate dessert is made with ancho chile pepper in an OREO Cookie crust.

## 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

## Directions

1. Heat oven to 325ºF.
2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
3. 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.
4. 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.

## Nutritional Information

- Calories: 380
- Total fat: 28g
- Saturated fat: 16g
- Cholesterol: 125mg
- Sodium: 310mg
- Total Carbohydrate: 30g
- Dietary fiber: 2g
- Total sugars: 23g
- Protein: 6g
- Calcium: 6% DV
- Iron: 8% DV

## Tips

- Sweets can be part of a balanced diet but remember to keep tabs on portions.
- Look for ancho pepper powder in Mexican grocery stores where it is typically found next to the dried chiles or packaged herbs.