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Hot Chocolate Cheesecake Recipe

★★★★★

4.6 from 131 reviews
  • Author: Lily
  • Total Time: 5 hours 20 minutes
  • Yield: 12 slices 1x
  • Diet: Vegetarian

Description

This Hot Chocolate Cheesecake is a decadent dessert that perfectly combines the rich, creamy texture of classic cheesecake with the nostalgic flavors of hot chocolate. Featuring a chocolate graham cracker crust, a silky cocoa-infused filling studded with mini marshmallows and chocolate chips, and topped with whipped cream and chocolate shavings, it makes an irresistible treat for any chocolate lover. Ideal for cozy evenings or special occasions, this cheesecake promises a luscious chocolatey experience in every bite.

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

  1. Preheat the oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake.
  2. Prepare the crust: In a mixing bowl, combine chocolate graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form a solid crust.
  3. Bake and cool the crust: Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and allow it to cool completely before adding the filling.
  4. Mix the cream cheese and sugar: Using an electric mixer, beat softened cream cheese and granulated sugar in a large bowl until smooth and creamy, with no lumps.
  5. Add remaining filling ingredients: Incorporate sour cream, heavy cream, eggs, vanilla extract, and unsweetened cocoa powder. Beat until fully combined and silky in texture.
  6. Fold in marshmallows and chocolate chips: Gently fold the mini marshmallows and chocolate chips into the batter, preserving their shape and distributing them evenly.
  7. Pour filling over crust: Pour the cheesecake filling onto the cooled crust in the springform pan, smoothing the top with a spatula.
  8. Bake the cheesecake: Bake the cheesecake in the oven for 55-60 minutes. The center should still jiggle slightly while edges are set, indicating it’s perfectly cooked.
  9. Slow cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about 1 hour to prevent cracking.
  10. Chill before serving: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to firm up properly.
  11. Add toppings and serve: Before slicing and serving, decorate the cheesecake with whipped cream, chocolate shavings, and extra mini marshmallows for an extra festive touch.

Notes

  • For a richer chocolate flavor, use dark chocolate cocoa powder instead of unsweetened cocoa powder.
  • Chill the cheesecake overnight for the best texture and deeper flavor development.
  • You can add a layer of melted chocolate on top before adding the whipped cream and other toppings for added decadence.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: hot chocolate cheesecake, chocolate cheesecake, marshmallow cheesecake, chocolate dessert, creamy cheesecake, baked cheesecake, holiday dessert

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