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Mexican Chocolate Cheesecake

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  • Complexity: medium


  • 16 cinnamon graham crackers
  • 3 tablespoon unsalted butter
  • ½ cups finely chopped almonds
  • 3 8 ounce Philly cream cheese
  • 1-½ cups sugar
  • 6 eggs
  • 1 cup heavy cream
  • 6 ounce semisweet chocolate
  • 2 tablespoon Mexican coffee
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 2 teaspoon cinnamon


  1. Crush the graham crackers into fine crumbs. In a small sauce pan melt butter then stir in the crackers crumbs and almonds.

  2. Butter the bottom of a 9 inch spring form pan. Pat the cracker mixture in an even layer over the bottom of the pan.

  3. In a food processor or blender combine the cream cheese, sugar, eggs, and the heavy cream. Blend until smooth. Pour into a bowl.

  4. Melt chocolate with the coffee over low heat stirring until it is smooth and well blended. Cool slightly

  5. Stir Chocolate mixture, vanilla and almond extracts and the cinnamon into the cheese mixture. Mix thoroughly. Pour into the spring form pan.

  6. Bake at 350F for 1 hour. Cool then chill thoroughly before unmolding.

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