Hot Chocolate Cheesecake Recipe
Introduction
Warm up your dessert menu with this indulgent Hot Chocolate Cheesecake, combining rich cocoa, creamy cheese, and gooey marshmallows. It’s a perfect treat for chocolate lovers craving a cozy and decadent finish to any meal.
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 ¼ cup granulated sugar. Mix until the texture resembles wet sand.
- Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and allow to cool completely.
- Step 3: In a large bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy, ensuring there are no lumps.
- Step 4: Add sour cream, heavy cream, eggs, vanilla extract, and cocoa powder to the cream cheese mixture. Beat until fully combined and silky.
- Step 5: Gently fold in mini marshmallows and chocolate chips to preserve their shape and texture.
- Step 6: Pour the filling over the cooled crust, smoothing the top with a spatula.
- Step 7: Bake for 55-60 minutes. The center should jiggle slightly while the edges appear set.
- Step 8: Turn off the oven, crack the door open, and let the cheesecake cool slowly inside for about 1 hour to prevent cracking.
- Step 9: Remove from the oven and refrigerate 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 for a delightful finishing touch.
Tips & Variations
- Use dark chocolate cocoa powder instead of unsweetened for a deeper chocolate flavor.
- Chill overnight to allow flavors to develop and the texture to firm up perfectly.
- Add a layer of melted chocolate on top before the whipped cream for an extra chocolaty finish.
- Try an Oreo or nut-based crust for a unique twist on the traditional cookie base.
Storage
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, serve chilled or let it sit at room temperature for a few minutes to soften slightly. Avoid freezing as it may change the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of crust?
Absolutely! While the chocolate graham cracker crust is classic, you can try an Oreo crust or a nut-based crust to add your own personal touch to the cheesecake.
How can I store leftovers?
Keep any leftover cheesecake refrigerated in an airtight container for up to 5 days. It stays delicious and creamy, perfect for enjoying again within a few days.
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Hot Chocolate Cheesecake Recipe
- Total Time: 5 hours 20 minutes
- Yield: 12 slices 1x
Description
This Hot Chocolate Cheesecake is a decadent dessert that combines a rich chocolate graham cracker crust with a velvety chocolate cream cheese filling studded with mini marshmallows and chocolate chips. Finished with whipped cream, chocolate shavings, and extra marshmallows, it’s a cozy treat that perfectly captures the flavors of hot cocoa in a creamy cheesecake form. Ideal for gatherings or a special indulgence, it promises a luscious, creamy texture with every bite.
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 Oven: Preheat your oven to 325°F (160°C). This temperature is perfect for baking and will give your cheesecake a beautiful, creamy texture.
- Prepare Crust: In a mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and granulated sugar. Stir until well mixed and the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan to form a solid crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove it and allow it to cool completely.
- Make Filling Base: In a large bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, removing any lumps for a silky texture.
- Add Remaining Ingredients: Add the sour cream, heavy cream, eggs, vanilla extract, and unsweetened cocoa powder to the cream cheese mixture. Beat until fully combined and the filling is smooth and silky.
- Incorporate Marshmallows and Chocolate Chips: Gently fold mini marshmallows and chocolate chips into the cheesecake batter, preserving their shape and texture.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top evenly with a spatula.
- Bake Cheesecake: Bake in the preheated oven for 55-60 minutes. The center should still jiggle slightly while the edges are set, indicating doneness.
- Cool Slowly: Turn off the oven and crack the door open. Let the cheesecake cool slowly inside the oven for about 1 hour to prevent cracking on the surface.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to achieve optimal firmness and flavor development.
- Add Toppings and Serve: Before serving, decorate the cheesecake with whipped cream, chocolate shavings, and additional mini marshmallows to enhance the hot chocolate theme.
Notes
- Use dark chocolate cocoa powder instead of unsweetened cocoa powder for a richer, more intense chocolate flavor.
- Chill the cheesecake overnight for the best texture and flavor depth.
- If desired, add a layer of melted chocolate on top before adding whipped cream and other toppings for extra decadence.
- You can customize the crust by using Oreo crumbs or a nut-based crust for a unique twist.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot chocolate cheesecake, chocolate cheesecake, marshmallow cheesecake, creamy cheesecake recipe, dessert recipe, baking dessert, chocolate dessert
