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

Scale

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