Description
Indulge in a decadent Hot Chocolate Cheesecake that combines the rich flavors of chocolate cookie crust, creamy cocoa-infused filling, and gooey marshmallows. Perfect for cozy winter nights or festive holiday gatherings, this cheesecake offers a delightful twist on a classic dessert with a marshmallow topping and optional chocolate shavings for extra flair.
Ingredients
Scale
For the Crust
- 1 ½ cups chocolate cookie crumbs (like Oreos, crushed with filling)
- ¼ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- â…“ cup unsweetened cocoa powder
- 2 tablespoons hot chocolate mix (optional, for extra flavor)
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- ½ cup mini marshmallows (optional, for texture)
For the Topping
- 1 cup whipped cream
- ¼ cup mini marshmallows
- Chocolate shavings or drizzle (optional)
Instructions
- Prepare the Pan: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make the Crust: In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes to set the crust, then let it cool completely.
- Mix the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, cocoa powder, and hot chocolate mix (if using). Continue to beat until well combined and smooth.
- Add Eggs: Add the eggs one at a time, beating on low speed after each until just blended to maintain a silky texture without overmixing.
- Incorporate Remaining Ingredients: Mix in the vanilla extract, sour cream, and heavy cream until fully combined. Gently fold in the mini marshmallows if you are using them to add texture and gooeyness.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the countertop to release any trapped air bubbles. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly when you gently shake the pan.
- Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake sit inside the oven for 1 hour to cool slowly and prevent cracking.
- Chill: Remove from the oven and allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
- Add Toppings and Serve: Before serving, top the cheesecake with whipped cream, extra mini marshmallows, and chocolate shavings or drizzle for a festive and indulgent finish.
Notes
- Using a water bath during baking helps even heat distribution and prevents cracking of the cheesecake.
- Mini marshmallows in the filling melt slightly during baking, creating a delicious gooey hot chocolate effect inside the cake.
- Allowing the cheesecake to cool gradually in the oven reduces the risk of cracks and keeps the texture smooth and creamy.
- For best results, use room temperature cream cheese and eggs before mixing to ensure a smooth batter.
