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

Step 1: Preheat your oven to 325°F (160°C). This temperature is perfect for baking and will give your cheesecake a creamy texture.

Step 2: 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.

Step 3: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Bake for 10 minutes, then remove and let cool completely.

Step 4: In a large bowl, beat the softened cream cheese with the sugar using an electric mixer until smooth and creamy with no lumps.

Step 5: Add the sour cream, heavy cream, eggs, vanilla extract, and cocoa powder. Beat until fully combined and silky.

Step 6: Gently fold in the mini marshmallows and chocolate chips to blend their sweetness without breaking them up.

Step 7: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Step 8: Bake in the preheated oven for 55-60 minutes. The center should jiggle slightly while the edges are set.

Step 9: Turn off the oven, crack the door open, and let the cheesecake cool slowly for about 1 hour to prevent cracks.

Step 10: Remove from the oven and refrigerate for at least 4 hours or overnight for optimal firmness.

Step 11: Before serving, top with whipped cream, chocolate shavings, and extra mini marshmallows for a festive finish.

Tips & Variations

Use dark chocolate cocoa powder instead of unsweetened for a richer chocolate flavor.

Chill the cheesecake overnight to deepen the flavors and improve texture.

Add a layer of melted chocolate on top before decorating with whipped cream and toppings.

Try substituting the crust with Oreo crumbs or a nut-based crust for a fun variation.

FAQs

Can I use a different type of crust?

Absolutely! While chocolate graham cracker crust works beautifully, you can experiment with Oreo crumbs or a nut-based crust to suit your taste.

How can I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 5 days. It’s best enjoyed chilled, but you can let it sit at room temperature for a few minutes before serving if preferred.