If you don't want your family to rush through dinner, don't let them see this scrumptious Ancho-Chocolate Cheesecake until you're ready to serve it!
What You Need
Original recipe yields 16 servings
18 OREO Cookies, crushed (about 2 cups)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. ancho chile pepper powder
1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), broken into pieces, melted
4 egg s
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Let's Make It
Heat oven to 325ºF.
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar with mixer until 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.
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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Where to Buy Ancho Pepper Powder
Look for ancho pepper powder in Mexican grocery stores where it is typically found next to the dried chiles or packaged herbs.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.