Hot Chocolate Cheesecake Recipe

Introduction

This Hot Chocolate Cheesecake is a decadent twist on a classic favorite. Combining rich cocoa flavors with a creamy texture and a crunchy Oreo crust, it’s perfect for cozy gatherings or special occasions. Topped with fluffy whipped cream, it’s sure to satisfy any chocolate lover’s cravings.

Ingredients

• 3 cups Oreos (fine crumb)
• 5 TBSP Unsalted butter (melted)
• 24 oz Cream cheese (room temperature)
• 3/4 cup White granulated sugar
• 1/2 cup Hot cocoa mix (2 packets)
• 1/3 cup Unsweetened cocoa powder
• 1/2 cup Sour cream (room temperature)
• 1/4 cup Heavy cream (room temperature)
• 1 tsp Pure vanilla extract
• 4 Large eggs (room temperature)
• 1 1/2 cups Heavy cream (cold)
• 1/4 cup Powdered sugar
• 1 tsp Pure vanilla extract

Instructions

1. Step 1: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
2. Step 2: Using a food processor, blend the Oreos into a fine crumb. In a small bowl, mix the Oreo crumbs with melted butter until combined.
3. Step 3: Pour the crumb mixture into the prepared pan. Press the crumbs halfway up the sides and compact the bottom firmly with the bottom of a measuring cup.
4. Step 4: Bake the crust for 11 minutes, then remove from oven to cool slightly.
5. Step 5: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl to incorporate all ingredients evenly.
6. Step 6: Add hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla. Mix on medium speed until fully combined, scraping the bowl as needed.
7. Step 7: Add the eggs one at a time and mix on low speed until just combined. Use a spatula to finish mixing gently.
8. Step 8: Pour the cheesecake batter over the baked crust.
9. Step 9: Prepare a water bath using one of the following methods:
   • Place the springform pan inside a 10-inch cake pan, then place this inside a large roasting pan filled halfway with hot water (water halfway up the cake pan) to prevent water seeping into the crust.
   • Wrap the springform pan tightly twice with aluminum foil, place it in a roasting pan, and fill with hot water halfway up the springform pan. This method can leak slightly but is effective.
10. Step 10: Bake for 75-85 minutes until the edges are set and the center slightly jiggles.
11. Step 11: Turn off the oven, crack the door open, and let the cheesecake cool slowly for 30 minutes.
12. Step 12: Transfer the pan to a cooling rack and let cool completely.
13. Step 13: Cover with foil and chill the cheesecake for at least 6 hours or overnight.
14. Step 14: For the whipped cream, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
15. Step 15: Remove the cheesecake from the pan and parchment paper. Top with whipped cream and optionally garnish with mini marshmallows, mini chocolate chips, or crushed candy canes.

Tips & Variations

• For a deeper chocolate flavor, use dark cocoa powder instead of unsweetened cocoa powder.
• To prevent cracks, avoid overmixing the batter and bake in a water bath as described.
• Try using flavored Oreos like mint or peanut butter for a unique crust twist.
• Let the cheesecake come to room temperature for 15 minutes before serving for best texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and top with fresh whipped cream before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight as the flavors develop fully. Just be sure to cover it well and keep refrigerated.

What is the purpose of the water bath?

The water bath helps the cheesecake bake evenly and prevents cracking by maintaining moisture around the pan during baking.

Hot Chocolate Cheesecake Recipe

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★★★★★

4.7 from 110 reviews

• Author: Lily
• Total Time: 8 hours 0 minutes
• Yield: 12 servings 1x

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Description

This Hot Chocolate Cheesecake combines the rich, creamy texture of classic cheesecake with the comforting flavors of hot cocoa. Featuring an Oreo crust and a luscious chocolate-flavored cream cheese filling, this dessert is topped with fluffy homemade whipped cream and can be garnished with mini marshmallows, chocolate chips, and crushed candy canes for an extra festive touch. Perfect for chocolate lovers seeking a decadent yet elegant treat.

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Ingredients

Scale 1x2x3x

Oreo Crust

• 3 cups Oreos (fine crumb)
• 5 tablespoons Unsalted butter (melted)

Hot Chocolate Cheesecake Filling

• 24 ounces Cream cheese (room temperature)
• 3/4 cup White granulated sugar
• 1/2 cup Hot cocoa mix (equivalent to 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

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Instructions

1. Preheat and Prepare 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 ensure easy removal.
2. Make Oreo Crust: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, mix the Oreo crumbs with melted butter using a fork until evenly combined.
3. Press Crust: Pour the crumb mixture into the prepared springform pan. Use your hands to press the crust up halfway along the sides. Use the bottom of a measuring cup to firmly compact the crust at the base.
4. Bake Crust: Place the crust in the oven and bake for 11 minutes. Remove from the oven and set aside.
5. Beat Cream Cheese and Sugar: In a large mixing bowl, beat cream cheese and granulated sugar on high speed for 2 minutes until smooth and creamy. Scrape down the sides with a rubber spatula.
6. Add Cocoa and Dairy: To the cream cheese mixture, add hot cocoa mix, unsweetened cocoa powder, sour cream, heavy cream, and vanilla extract. Mix on medium speed until well combined, scraping the bowl as needed.
7. Add Eggs: Add eggs one at a time, mixing on low speed just until combined to prevent overmixing. Finish by folding gently with a spatula.
8. Pour Batter: Pour the prepared cheesecake batter over the baked Oreo crust in the springform pan.
9. Prepare Water Bath: Set up a water bath to ensure even baking and prevent cracking. Method one: Place the springform pan inside a 10-inch cake pan, then place this cake pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents water from seeping into the crust. Method two: Wrap the springform pan tightly twice with aluminum foil, place it in the roasting pan, and add hot water halfway up the sides of the springform pan (this may sometimes leak water into the crust).
10. Bake Cheesecake: Bake the cheesecake for 75 to 85 minutes until the edges are set and the center has a slight jiggle.
11. Cool in Oven: Turn off the oven, crack the door open, and allow the cheesecake to cool slowly for 30 minutes to prevent cracking.
12. Cool Completely: Remove the cheesecake from the oven and transfer it to a cooling rack to cool completely at room temperature.
13. Chill: Cover the cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight for best texture and flavor.
14. Make Whipped Cream: Using a metal bowl and whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until medium stiff peaks form.
15. Decorate: Remove the cheesecake from the pan and peel off the parchment paper. Top the cheesecake with the freshly whipped cream. Optionally, decorate with mini marshmallows, mini chocolate chips, and crushed candy canes for a festive presentation.

Notes

• Room temperature ingredients ensure a smooth, creamy batter without lumps.
• Using a water bath is essential to prevent cracking and ensure a silky texture in the cheesecake.
• If using the foil wrap water bath method, carefully check for leaks to avoid water seeping into the crust.
• Allowing the cheesecake to chill overnight improves flavor and makes slicing easier.
• Optional toppings add festive flavor and texture but can be omitted or substituted as desired.
• Use a springform pan for easy removal and clean presentation.

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Hot Chocolate Cheesecake, Chocolate Cheesecake, Oreo Crust Cheesecake, Holiday Dessert, Cream Cheese Dessert, No Crack Cheesecake