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Hot Chocolate Cheesecake Recipe

★★★★★

4.9 from 146 reviews
  • Author: Zoe
  • Total Time: 8 hours 0 minutes
  • Yield: 10 to 12 servings 1x

Description

This decadent Hot Chocolate Cheesecake combines the rich flavors of classic cheesecake with the comforting taste of hot cocoa. Featuring a crunchy Oreo crust and a smooth, chocolate-infused cream cheese filling, this dessert is baked in a water bath to ensure creamy texture and perfect consistency. Topped with homemade whipped cream and optional festive decorations like mini marshmallows and crushed candy canes, it’s an irresistible treat perfect for cozy gatherings or special occasions.

Ingredients

Scale

Oreo Crust

  • 3 cups Oreos (finely ground crumbs)
  • 5 tablespoons Unsalted butter (melted)

Cheesecake Filling

  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1/2 cup Hot cocoa mix (about 2 packets)
  • 1/3 cup Unsweetened cocoa powder
  • 1/2 cup Sour cream (room temperature)
  • 1/4 cup Heavy cream (room temperature)
  • 1 teaspoon Pure vanilla extract
  • 4 Large eggs (room temperature)

Whipped Cream Topping

  • 1 1/2 cups Heavy cream (cold)
  • 1/4 cup Powdered sugar
  • 1 teaspoon Pure vanilla extract

Optional Decorations

  • Mini marshmallows
  • Mini chocolate chips
  • Crushed candy canes

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with baking spray, line the bottom with a parchment paper circle, and spray again to prevent sticking.
  2. Make Oreo Crust: Using a food processor, grind the Oreos into fine crumbs. In a small bowl, combine the Oreo crumbs with melted butter, mixing well with a fork to evenly coat the crumbs.
  3. Press Crust: Pour the Oreo crumb mixture into the prepared pan. Use your hands to press the crumbs firmly and evenly halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust firmly at the base.
  4. Bake Crust: Bake the crust in the preheated oven for 11 minutes. Remove and set aside while preparing the filling.
  5. Beat Cream Cheese and Sugar: In a mixer bowl, beat the room temperature cream cheese and granulated sugar on high speed for 2 minutes until smooth and creamy. Scrape down the sides of the bowl with a spatula to ensure even mixing.
  6. Add Cocoa and Dairy: Add the hot cocoa mix, unsweetened cocoa powder, sour cream, room temperature heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until well combined, stopping to scrape the bowl as needed.
  7. Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until combined after each addition. Avoid overmixing to maintain a smooth, airy batter. Remove the bowl and gently fold with a spatula to ensure no pockets of egg remain.
  8. Pour Batter and Set Up Water Bath: Pour the cheesecake batter over the pre-baked Oreo crust, smoothing the top. To create a water bath, use one of two methods: (1) Place the springform pan inside a 10-inch cake pan, then place the cake pan into a large roasting pan filled halfway with hot water, or (2) Wrap the springform pan tightly twice in aluminum foil, then place it directly inside the roasting pan filled halfway with hot water. The water bath helps prevent cracking and ensures even baking.
  9. Bake Cheesecake: Bake for 75 to 85 minutes until the edges are set but the center still has a slight jiggle when shaken gently.
  10. Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 30 minutes. Then transfer it to a wire rack to cool completely at room temperature.
  11. Chill: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight to allow it to fully set.
  12. Make Whipped Cream: In a chilled metal bowl fitted with a whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
  13. Decorate: Remove the cheesecake from the springform pan and peel away the parchment paper. Spread the whipped cream evenly over the top. Optionally, garnish with mini marshmallows, mini chocolate chips, and crushed candy canes for festive flair.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to avoid lumps and achieve a smooth cheesecake batter.
  • Using a water bath is crucial to prevent cracks and maintain a creamy texture in the cheesecake.
  • If foil-wrapping the pan, make sure it’s tightly sealed to prevent water from leaking into the crust.
  • Let the cheesecake chill thoroughly before serving to allow flavors to meld and texture to firm up.
  • For easier removal, line the springform pan bottom with parchment paper before adding the crust.
  • Customize the whipped cream topping with other garnishes like chocolate shavings or cinnamon for added flavor.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: hot chocolate cheesecake, Oreo crust cheesecake, chocolate cheesecake dessert, creamy chocolate cheesecake, cocoa cheesecake, holiday cheesecake, water bath cheesecake

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Find it online: https://cookingwithzoe.com/hot-chocolate-cheesecake-recipe-2/