Spiced Chocolate Cheesecake


  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 
  • 1 teaspoon ground cinnamon
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 8 oz bittersweet baking chocolate, melted, cooled
  • 3/4
  • cup whipping cream
  • 1 teaspoon vanilla
  • 1/2teaspoon ancho chile pepper powder
  • Whipped topping, if desired


1_ Heat oven to 325ºF. In medium bowl, break up cookie dough. Stir in 1/2 teaspoon of the cinnamon. In ungreased 9-inch springform pan, press dough in bottom and 1 inch up side to form crust.

2_ In large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Beat in melted chocolate, whipping cream, vanilla, chile pepper powder and remaining 1/2 teaspoon cinnamon. Pour over crust.

3_ Bake 1 hour to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from side of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours or overnight.

4_ To serve, run small metal spatula around edge of pan to loosen cheesecake; carefully remove side of pan. Cover; refrigerate any remaining cheesecake. Top with whipped topping.