Hot Chocolate Cheesecake Recipe
Introduction
This Hot Chocolate Cheesecake is a decadent dessert that perfectly combines rich chocolate flavor with a creamy, smooth texture. Loaded with mini marshmallows and chocolate chips, it’s like enjoying a cup of hot cocoa in cheesecake form.
Ingredients
- 1 ½ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup mini marshmallows
- ½ cup chocolate chips
- Whipped cream (for topping)
- Chocolate shavings (for topping)
- Additional mini marshmallows (for topping)
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Step 2: Firmly press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool completely.
- Step 3: In a large bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy with no lumps.
- Step 4: Add sour cream, heavy cream, eggs, vanilla extract, and cocoa powder. Beat until fully combined and silky.
- Step 5: Gently fold in the mini marshmallows and chocolate chips.
- Step 6: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Step 7: Bake for 55-60 minutes. The center should jiggle slightly, but the edges will be set.
- Step 8: Turn off the oven and crack the door open. Let the cheesecake cool slowly inside for about 1 hour to prevent cracks.
- Step 9: Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
- Step 10: Before serving, top with whipped cream, chocolate shavings, and extra mini marshmallows.
Tips & Variations
- Use dark chocolate cocoa powder instead of unsweetened for a richer chocolate flavor.
- Chill the cheesecake overnight to deepen flavors and improve texture.
- Add a layer of melted chocolate on top before adding whipped cream and toppings for extra decadence.
- Try alternative crusts like Oreo crumbs or a nut-based crust for different textures and flavors.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. Reheat slices gently at room temperature for a few minutes if desired, but it’s best enjoyed chilled to maintain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of crust?
Absolutely! A chocolate graham cracker crust works well, but feel free to experiment with Oreo crumbs or a nut-based crust to suit your taste.
Do I have to use mini marshmallows in the filling?
The mini marshmallows add a fun, melty texture that mimics hot chocolate. If you prefer, you can omit them or substitute with chopped soft marshmallows, but they are key to the signature flavor.
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Hot Chocolate Cheesecake Recipe
- Total Time: 5 hours 20 minutes
- Yield: 12 slices 1x
Description
Indulge in the rich and creamy Hot Chocolate Cheesecake, featuring a chocolate graham cracker crust and a luscious cocoa-infused cream cheese filling with mini marshmallows and chocolate chips. Topped with whipped cream, chocolate shavings, and extra marshmallows, this decadent dessert perfectly captures the cozy flavors of hot chocolate in a sophisticated cheesecake form.
Ingredients
For the crust:
- 1 ½ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup mini marshmallows
- ½ cup chocolate chips
For the topping:
- Whipped cream
- Chocolate shavings
- Additional mini marshmallows
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake, ensuring a creamy and smooth texture.
- Prepare the Crust: In a mixing bowl, combine chocolate graham cracker crumbs, melted butter, and granulated sugar. Stir until mixture resembles wet sand.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove and allow to cool completely.
- Make Cheesecake Batter: Beat softened cream cheese with sugar using an electric mixer until smooth and creamy, making sure there are no lumps.
- Add Wet Ingredients and Cocoa: Add sour cream, heavy cream, eggs, vanilla extract, and cocoa powder to the cream cheese mixture. Beat until fully combined and silky.
- Fold in Marshmallows and Chocolate Chips: Gently fold the mini marshmallows and chocolate chips into the batter to preserve their texture and sweetness.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake Cheesecake: Bake at 325°F (160°C) for 55-60 minutes. The center should jiggle slightly while the edges are set.
- Slow Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best firmness and flavor development.
- Add Toppings and Serve: Before serving, decorate with whipped cream, chocolate shavings, and extra mini marshmallows for a festive touch.
Notes
- For a richer chocolate flavor, use dark chocolate cocoa powder instead of unsweetened cocoa powder.
- Chill the cheesecake overnight for optimal texture and deeper flavor.
- Optional: Add a layer of melted chocolate on top before adding whipped cream and toppings for extra decadence.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot chocolate cheesecake, chocolate cheesecake, marshmallow cheesecake, creamy cheesecake dessert, chocolate graham cracker crust, holiday cheesecake
