This dessert is a show-stopper! Chocolate chips with a hint of cinnamon flavor the cheesecake, which is incredibly rich and creamy. Here, the mascarpone softens the tang of the cream cheese a touch. It is elevated by the ganache, speculoos cookies, and Hershey’s® kisses. Fantastic for a party!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds ground beef
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 (8 ounce) package cream cheese, softened and cut into pieces
- 4 cups beef broth
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (7 ounce) can chopped mild green chiles
- ½ cup heavy cream
- 1 teaspoon salt, or to taste
Instructions
- Heat a large soup pot over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot pot until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease if necessary.
- Stir in cumin and chili powder and cook for 2 to 3 minutes. Drop cream cheese pieces into the pot; mix well and cook until melted and no white chunks remain. Stir in beef broth, undrained diced tomatoes, green chiles, cream, and salt. Reduce heat to medium and cook until heated through, about 30 minutes, or longer if desired; do not allow to boil or curdling/separation may occur.
Nutrition Facts
| Calories | 438 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 17 g |
| Sodium | 1298 mg |
| Sugars | 4 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Easy recipe to follow! Was a family hit…even made some cheese quesadillas as a little side. Will definitely make again!
This turned out nicely. I cooked for 20 minutes and added the cream at the end and left out the salt. I served with shredded cheese on top, and my 9 year-old ate it with no complaints. I may add some black beans to the leftovers.