Mexican Hot Chocolate Cheesecake Recipe
hazelnut cinnamon brittle, chocolate dulce, spiced cinnamon ancho crust
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Ingredients
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Cheesecake and Crust
Method
Preparation
Make the Crust
Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, cinnamon, and ancho chili powder. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the sour cream, eggs, vanilla extract, cocoa powder, and cinnamon. Mix until fully combined and smooth.
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 minutes or until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Chill the Cheesecake
Refrigerate the cheesecake for at least 4 hours or overnight for best results.
Prepare the Hazelnut Cinnamon Brittle
In a saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat until it turns golden brown. Quickly stir in 1 cup of chopped hazelnuts and a pinch of cinnamon. Pour onto a baking sheet lined with parchment paper and let cool completely. Break into pieces.
Serving
Slice the chilled cheesecake, top with chocolate dulce sauce and sprinkle with hazelnut cinnamon brittle before serving.